Kugel is a traditional Jewish dessert or side dish — it’s a baked pudding-like casserole.
My favorite part about this is how the top noodles become super crispy! And I love how my picky 6-year old — who refuses to eat eggs — loves this!
Ingredients:
- 1 pound wide egg noodles
- Olive oil
- 4 eggs
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup peeled, grated yams (about 1 medium yam)
- 1 cup peeled, thinly sliced Fuji apple (about 1 medium apple)
- 1 cup golden raisins
Preparation:
Serves 10
Total Prep and Cooking Time: 40 minutes
Preheat the oven to 400 degrees.
Cook the pasta in a large pot of boiling, salted water until it’s al dente — just tender but still firm to bite. Drain the pasta in a colander and put it back into the pot, toss with a bit of olive oil, and set aside.
In a large mixing bowl, whisk the eggs with cream, salt, sugar, vanilla, spices, and butter. Fold in the yams and apples and add this mixture to the pot of pasta. Stir everything to combine and pour into a 2-quart rectangular baking dish. Bake for approximately 15 minutes or until bubbling and golden brown. If it’s not browning by the end of the cooking time, place under the broiler for about 30 seconds. Let the dish set for at least 15 minutes before slicing.
Some additional notes:
As always, you can use whatever shape of type of pasta you like, however I love the wide noodles with this — it adds to the whole delicious vibe going on! (Since we’re gluten-free at my house, and I haven’t found a wide gluten-free noodle yet, I use gluten-free brown rice lasagna noodles, and cut them to the size I want.)
For a slightly more refined version of Kugel, you might like my Sweet-Raisin-Pasta.
