Noodle Kugel: A Pudding Like No Other

 

Noodle puddings are popular as a side dish that also double as a slice of soothing comfort. Egg noodles are baked in a sweet or savory egg custard and are usually served warm. While this is often served on Jewish holidays, and especially at Break the Fast dinner after Yom Kippur, it is equally at home anytime as a delectable dish on most family dinner tables.

Children and adults all love my slightly sweet, noodle pudding rendition. Cream cheese, sour cream and cottage cheese are added to the eggs to form smooth custard. I like to use apples since they are abundant this time of year, but you can substitute pears, peaches or even canned crushed pineapple. For the topping, the crispy Japanese-style breadcrumbs called panko add a crunchier texture than fine breadcrumbs. One bite of the soft fruit and noodle custard with the crispy sweet cinnamon topping may convince you to make this a happy family tradition.

There are a number of ways to serve this. You could present this as a main course brunch entree, a side dish for roasted chicken or brisket, or as a vegetarian dish alongside a few vegetable salads as a light dinner.

A few tweaks to consider:

-- Omit 1 apple and add 1/2 cup golden raisins.

-- Substitute 1 cup crushed pineapple for the apples, reducing the sugar to 2/3 cup.

-- Use low-fat sour cream, cottage cheese, and cream cheese for a lighter version.

Advance Preparation: Make up to 8 hours ahead through step 4, cover, and refrigerate. Remove from the refrigerator 1 hour before baking.

Noodle Kugel

Serves 8 to 12.

3/4 pound wide egg noodles

4 large eggs

3/4 cup sugar

1/2 pound cream cheese, at room temperature

1 cup sour cream

1/4 cup (1/2 stick) unsalted butter, melted

2 cups cottage cheese

1 teaspoon vanilla extract

2 Golden Delicious, Gala, or Pink Lady apples, peeled, cored and finely chopped

Grated zest of 1 orange

Topping:

1 cup panko or other dried coarse bread crumbs

1/3 cup packed brown sugar

1/4 teaspoon ground cinnamon

1/4 cup (1/2 stick) unsalted butter, melted

1. Preheat the oven to 350 F. Butter a 9-by-13-inch baking dish.

2. Bring a large pot of water to a boil and cook the noodles for about 6 minutes, or until al dente. Drain and set aside.

3. In a large bowl, beat the eggs with an electric mixer on medium speed, or whisk until well blended. Beat in the sugar. Add the cream cheese, sour cream, butter, cottage cheese and vanilla, and whisk until the cream cheese is completely blended. Stir in the apples and orange zest and mix to blend. Stir in the drained noodles. Spoon into the prepared dish.

4. To make the topping, in a small bowl, combine the panko, brown sugar, cinnamon and butter, and mix with a fork to combine. Scatter the topping evenly over the noodles.

5. Bake for 1 hour, or until the kugel is set. Let rest for 15 minutes and then cut into squares and serve immediately.

 

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Noodle Kugel: A Pudding Like No Other

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