Prep 15 mins
Cook 30 mins
i make this for holidays, goes great with brisket or turkey. we eat this as a side dish, but when i sent this recipe in to be published in a community cookbook they classified it as a dessert
- 1 lb broad egg noodle
- 3⁄4 cup dried fruit, chopped
- 1⁄2 cup sugar
- 5 tablespoons margarine
- 4 eggs
- 1 1⁄2 teaspoons cinnamon
- 3⁄4 teaspoon fresh ground nutmeg
- 1 dash salt
- preheat oven to 350.
- boil noodles, rinse in cold water, set aside.
- add remaining ingreds to large bowl and mix well.
- add noodles, mix well,.
- grease a 13x9 inch baking dish, pour in mixture and bake 30 minutes until top is browned.
Delicious! This was so tasty and flavorful. I loved the bits of warm dried fruit scattered throughout the dish. This is a much lighter version than other sweet kugels I have tried, but I didn't miss the extra calories one bit. Really tasty and we enjoyed this very, very much. Thanks!
This recipe was OK...I used thin noodles instead of broad noodles because I find kugel holds together better that way. I loved the use of dried fruit (I used a variety of diff. ones) and I followed the other reviewers' advice and used a 9x9 pan and it came out just fine like that- not too dry.
I also sprinkled some corn flake crumbs mixed with cinnamon/sugar on top for a crunchy topping. I will probably make this again as my family seemed to like it.
This was very good! I was looking for a recipe that would make a sweet noodle kugel similar to what I used to have when I worked at a kosher food market many years ago. I know back then it was out of the freezer, but where I live now you can't find much for kosher frozen food products. I remembered that the one we had was pareve, so I thought I would give this one a whirl. I didn't use the full pound of noodles, and used a smaller pan as was recommended in a previous review-- it came out fairly close to what I remembered! Thanks!