Individual Peach Noodle Kugel
- Reviews 1
Ready In: 50 mins
Yields: 9 kugels
Ingredients
- nonstick cooking spray
- 1 tablespoon sea salt
- 1 (12 ounce) bag wide egg noodles
- 6 eggs
- 1⁄2 cup sugar
- 1 (8 ounce) can pineapple chunks, with juice
- 1 (15 ounce) can diced peaches, with juice
- 1⁄4 cup dried sweetened cranberries
- 4 tablespoons margarine
- 1 tablespoon ground cinnamon
- 2 tablespoons sugar
Directions
- Preheat oven to 350 degrees F.
- Fill a large pot 3/4ths of the way with water. Add 1 tablespoon of salt.
- When the water is boiling add the noodles and cook, as per directions on the package until al dente.
- If using ramekins, spray each one with non-stick cooking spray.
- While the noodles cook, crack the eggs into a medium mixing bowl.
- Add the sugar and the juices from the cans of pineapple and peaches.
- With an electric mixer, beat until combined and foamy.
- Add the pineapple chunks, diced peaches, and cranberries.
- Stir with a wooden spoon or silicone spatula.
- When the noodles are done, drain them and return them to the pot.
- Add the margarine and allow the heat from the noodles to melt the margarine, stir to combine.
- Pour the egg mixture into the pot and toss to combine.
- Ladle the noodle mixture into the ramekins or parchment cups.
- Place them on a parchment lined baking sheet.
- In a small bowl mix the cinnamon with 2 tablespoons sugar.
- Sprinkle evenly over the top of each kugel.
- Bake, uncovered, for 35 minutes.
- If you don't like a crunchy top, bake the kugels covered.
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