Butterscotch Carrot Noodle Pudding Aka Kugel

Recipe by HeatherFeather
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350F and lightly grease a 9x13" glass casserole dish.
  • Prepare noodles according to package directions, drain and return to pot (off of the heat.) Add butter to noodles and stir gently to coat; set aside to cool slightly.
  • Meanwhile, place cut carrots and 1/2 tsp granulated sugar into a small saucepan and cover with cold water.
  • Bring to a boil, then lower heat to medium-ish heat and cook until fork tender (about 10-15 minutes).
  • Drain carrots and return to same pot (but off of the heat).
  • To the carrots, the 2 Tbsp brown sugar,the curry powder, the raisins, and a teaspoon of butter and stir until combined and butter has melted; set aside.
  • Get a large mixing bowl and using a spoon (not a mixer!), stir together the drained ricotta cheese and the cream cheese until well blended.
  • Add the 1/2 cup sugar and the eggs and mix until smooth.
  • Slowly add the cooled noodles, stirring to combine the egg mixture with the noodles.
  • Spread half of the noodle mixture into the prepared casserole dish.
  • Pour the carrot mixture over the noodle layer, evenly distributing the raisins& the carrots.
  • Top with remaining noodle mixture, spreading with a rubber spatula.
  • Combine topping ingredients and sprinkle over the surface.
  • Bake, uncovered, in the center of the preheated oven for 35-40 minutes or until golden and set.
  • Remove from oven and let cool 10-15 minutes before cutting into squares and serving.
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