My Sister in Law Susan found this recipe and told me to try it a while ago. I finally got around to making it, writing it up and photographing it. Perfect timing for the Jewish Holidays. I think this is a perfect recipe for everyone, both beginners and experienced cooks alike.
The awesome thing about this kugel is that you don’t have to cook the noodles before you use them. I love the one pot meals and have posted a few on my blog already. The noodles will cook in the liquid perfectly. I probably took the kugel out of the oven after 50 minutes. Of course we will heat it up again before we serve it.
I used whole milk but you can probably use 2%. You can probably get away with a little less butter but I used a whole stick and I used reduced fat not fat-free sour cream. I mean this is Noodle Pudding we’re talking about , the calories are off the charts! At least I will be fasting on Saturday so I can rationalize the amount of calories in this insanely delicious noodle kugel once I sit down to eat it.
This is not a cloyingly sweet kugel, you can add an additional teaspoon of vanilla to egg mixture if you’d like
Thanks to Susan for turning me on to this delicious concoction. I always appreciate a new recipe.
1 bag of wide egg noodles ( 12 oz. bag)
1 cup dark raisins
5 large eggs ( at room temperature please)
1 cup sour cream ( reduced fat OK no fat free please)
1/2 up ( 1 stick) unsalted butter, melted and cooled
1/3 cup sugar
4 cups whole milk ( 2% would probably be fine)
*tsp of vanilla extract ( optional)
3 cups cornflakes, coarsely crushed
1/4 cup (packed) dark brown sugar
Preheat oven to 350 degrees ( I sprayed a 9 x 13 glass baking dish with Bakers Joy Spray ( love).
Spread uncooked noodles over bottom of prepared dish and sprinkle with raisins.
Whisk eggs, sour cream, butter and sugar in a large bowl until smooth. Whisk in milk and pour over noodles. Let kugel stand for about 5 minutes.
I put cornflakes in a large plastic bag and crushed them up with the back of a wooden spoon. Mixed the crushed cornflakes with the 1/4 cup of dark brown sugar and sprinkled evenly over the kugel.
Bake kugel until set in center, app. 1 hour. I baked for less and just until kugel was set. Be careful that it doesn’t burn on top, if you see that happening throw a piece of tin foil over it for the last few minutes.
Cut kugel into squares, serve warm or at room temperature.