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Noodle Kugel Recipe

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This recipe for Noodle Kugel, by , is from Joy of the Repast: Favorite Recipes of Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Annie Laurie Cisneros
Added: Saturday, February 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. wide egg noodles
5 extra large eggs
4 cups half-and-half
1/4 cup brown sugar, packed
1 tsp. vanilla
1/2 tsp. cinnamon
1 & 1/2 tbsp. Kosher salt
1/2 tsp. freshly ground pepper
1 cup ricotta cheese (I have substituted cottage cheese)
1 cup raisins

Directions:
Directions:
Preheat the oven to 350 degrees. Butter a 10x13x1 & 1/2 inch baking pan. Drizzle some oil in a large pot of boiling water, Cook the noodles for 6 to 8 minutes, until tender. Drain. In a large bowl, whisk together the eggs, half-and-half, brown sugar, vanilla, cinnamon, salt and pepper. Stir in the ricotta and raisins. Add the drained noodles. Pour the noodle mixture into the baking dish. Place the filled dish in a larger pan and pour hot water enough to come up halfway up the sides.. Cover the entire assembly with aluminum foil. Bake for 45 minutes, or until the custard is set.

Number Of Servings:
Number Of Servings:
10 servings
Preparation Time:
Preparation Time:
not long
Personal Notes:
Personal Notes:
This is a new recipe I have been using for brunches, but it can be for a lunch or dinner also. People are surprised by this slightly, sweet, custard noodle dish. I usually serve it warm, but is just as good served cold. Try it!!!!

 

 

 

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