Sep 8, 2010

Apple Noodle Kugel

This was my first attempt at a kugel and after this experience it won't be my last. It's easy and hopefully delicious (we haven't cut into it quite yet!) The variations are endless, I can't wait to try a savory version. It's essentially a bread pudding with pasta for the bread. 

1 package kosher wide egg noodles
3 gala apples, peeled, cored and slices 1/4" thick
1 cup brown sugar
1 Tbs unsalted butter
1 tsp. ground cinnamon
1/4 tsp. fresh ground nutmeg
1 tsp. vanilla paste or vanilla extract
6 extra large eggs
4 cups half and half
1/3-C ricotta cheese
1/3-C sour cream
1/3-C cream cheese, softened
1-C Corn Flakes cereal, crushed
2 Tbs unsalted butter, melted
1/4 tsp. ground cinnamon

Bring pot of water to boil and season with salt. Cook egg noodles for 7 minutes. 

While pasta is cooking, on medium heat in fry pan sauté apples, brown sugar, butter, and spices until sugar is dissolved and apples are tender. 

In large bowl whisk together eggs, half and half, ricotta, sour cream and cream cheese until smooth. 

Drain pasta well and transfer to 13x9 baking pan. Pour apple over pasta and mix; let cool together. 

Pour milk mixture over pasta and cover with plastic and let sit overnight or 8 hours. 

Fill another baking pan with water and put on bottom rack of oven. Be sure there is a middle rack for the kugel to bake on. Preheat oven to 350ºF. Remove plastic and replace with aluminum foil. Bake kugel for 45 minutes with foil. 

Meanwhile combine Corn Flakes, butter and cinnamon in small bowl. 

Remove foil from kugel after the 45 minutes and sprinkle top with Corn Flake mixture. Transfer back to oven and bake for additional 45 minutes uncovered. To test for doneness kugel should be bouncy and solid. Let come to room temperature before serving. Serves plenty!

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