This version of breakfast noodle kugel is suitable for Passover! We frequently eat kugel with cinnamon and raisins. I decided to use dried apricots, dried apples, and raisins. Kugels typically contain a lot of sour cream, cottage cheese, and cream cheese and are very dense. To keep things a little lighter, I only used a small amount of sour cream.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Additional Time: | 8 hrs 15 mins |
| Total Time: | 9 hrs 10 mins |
| Servings: | 8 |
Ingredients
- cooking spray
- 6 matzo sheets
- 8 large eggs
- 1 cup whole milk
- ¾ cup white sugar
- ½ cup sour cream
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ¾ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- ¼ cup chopped golden raisins
- ¼ cup chopped dried apricots
- ¼ cup chopped dried apples
Instructions
- Lightly coat a 2-quart baking dish with cooking spray. Set aside.
- Break matzo sheets into bite-sized pieces. Whisk together eggs, milk, sugar, sour cream, vanilla, cinnamon, salt, and nutmeg in a large bowl. Stir in raisins, apricots, apples, and matzo pieces. Transfer to the prepared baking dish, smoothing into an even layer. Cover with aluminum foil and transfer to a refrigerator to chill for 8 hours, or overnight.
- Preheat the oven to 350 degrees F (175 degrees C). Remove baking dish from the refrigerator and uncover.
- Bake in the preheated oven until puffed and set, 40 to 45 minutes. Remove from the oven and let sit at room temperature for at least 15 minutes.