Apricot Noodle Pudding (serves 8 to 10)

16 oz 450 gr) ricotta cheese
3 eggs
1/3 cup (80 ml) sugar
1 cup (250 ml) half and half or milk
1 tsp (5 ml) vanilla extract
1/2 tsp (2 ml) ground cinnamon
8 oz (225 gr) egg noodles, cooked according to package directions drained
1/2 cup (125 ml) diced dried apricots
2 tbsp (30 ml) cold butter, cut into small pieces

Topping:
1/2 cup (125 ml) bread crumbs
1/4 cup (60 ml) brown sugar
1/4 cup (60 ml) finely chopped walnuts or pecans
3 tbsp (45 ml) butter melted

Beat the ricotta, eggs and sugar until light.  Stir in the half and half, vanilla and cinnamon.  Combine the ricotta mixture with the cooked noodles, apricors and butter.  POur into generously buttered 10 inch (25 cm) pie plate or baking dish.  Combine the topping ingredients and sprinkle over the noodle mixture.  Bake in a preheated 350ºF (180ºC) oven until the top is golden and the custard is set.  About 30 minutes.  Serve warm, chilled or at room temperature.