A shortbread-like buttery crust is filled with a creamy center, and the topping is pecan coconut crumbles. My family, boyfriend, and my coworkers at the bakery where I work all love this. Preferably served cold or at room temperature.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 3 tablespoons butter, melted
- ½ (8 ounce) package wide egg noodles
- 1 large apple – peeled, cored, and chopped
- 1 large pear – peeled, cored, and chopped
- 1 tablespoon lemon juice
- 1 cup milk
- 4 eggs
- ½ cup applesauce
- ¼ cup white sugar
- 2 tablespoons light brown sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 1 pinch ground nutmeg, or to taste
- ⅓ cup dried cranberries
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Grease an 8×8-inch baking dish with melted butter.
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
- Mix the apple and pear with lemon juice in a bowl; set aside.
- Beat milk, eggs, applesauce, white sugar, light brown sugar, vanilla extract, cinnamon, salt, and nutmeg in a large bowl until just combined.
- Stir cranberries, egg noodles, and apple mixture into the egg mixture; pour in prepared baking dish and cover baking dish with aluminum foil.
- Bake noodle pudding in preheated oven until set, 35 to 45 minutes.
- Remove foil and return pudding to oven to bake until browned, about 10 minutes more; cool to room temperature or serve chilled.
Nutrition Facts
| Calories | 228 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 117 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 4 g |
| Sodium | 118 mg |
| Sugars | 22 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Absolutely delicious! Wish I had doubled the recipe. Son would not eat the cranberries saying raisins would be better. Either way very tasty as the flavor of the custard is what makes the dish.
I made this kugel for Passover. I made a double batch, and substituted golden raisins for the cranberries. Everyone at the Seder table loved it. There were no leftovers.