Sweet Noodle Kugel

When I was in College, several of my roommates were Jewish. I loved it when they came back after a Jewish Holiday and brought back all kinds of yummy leftovers that they would share with us. It is during these times, that I learned so much about Jewish cuisine and tradition. One of these delicious goodies that I learned about early on was a sweet noodle Kugel. For those of you that may have never heard of this before, it basically tastes like bread pudding but instead of bread, it is made with wide egg noodles. It is really delicious and very easy to put together. You can serve it warm or cold and add in whatever extras you like. The traditional version has grated apple and raisins, but it would be equally delicious with chocolate chips or blueberries. After it bakes, the top is slightly crunchy, and you can glaze it with some apricot jam while still warm, or dust it with powdered sugar. It can be served as dessert or as a side dish to your savory meal. I hope that you have a chance to try it!

***An original recipe from www.goodfoodgourmet.com

Sweet Noodle Kugel

Makes one 9×13 inch pan of kugel

1# wide egg noodles

8 eggs

1- 1/2 cups sugar

1 cup whole milk ricotta (or you can use cottage cheese)

1 cup heavy cream (or you can use melted butter)

1 cup finely shredded apples (I added cooked apple filling)

1 teaspoon cinnamon

½ cup raisins

1 Tablespoon vanilla

Salt

Preheat your oven to 350°F. Bring a large pot of salted water to a boil and cook your noodles, then drain into a colander. While the noodles are cooking, peel and shred your apple. Add the cinnamon, mix well and set aside. In a large bowl, whip your eggs until fluffy then add the sugar, vanilla, ricotta cheese and cream. Grease your pan, and add the cooked noodles, apples, raisins and then add in the custard. Cover with foil and cook for 1 hour, then uncover and cook for another 15-30 minutes until the top is golden brown. Serve warm or cold.

NOTE: I added cooked apple filling instead of fresh apples. If you would like the recipe for this, click here.

www.goodfoodgourmet.com