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Noodle Kugel (pudding) Recipe

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This recipe for Noodle Kugel (pudding) is from What to Cook During a Pandemic, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pre-heat oven to 350 degrees
Cook 8 oz. package broad noodles as directed.
Butter 9x13 pyrex baking dish with 2 Tb butter

Add the following to mix-master
1 stick melted butter
Beat in 8 oz softened Philadelphia cream cheese
Beat in 4 eggs
1/2 to 1 cup sugar
2 cups whole milk
2 tsp vanilla
1-2 cups cornflakes
1-2 Tblsp cinnamon sugar
Directions:
Directions:
Fold cooked noodles into mixture

Cover with foil and refrigerate overnight

When ready to cook, generously sprinkle mixture with cornflakes & cinnamon sugar

Bake at 350º for 1 hour and fifteen minutes

(Sometimes I add 1 cup dried cranberries or raisins soaked a few minutes in water or cider to plump them up before refrigerating noodle pudding)

Preparation time 30 minutes - refrigerate overnight, 1 hour baking time. Can be frozen.
Personal Notes:
Personal Notes:
For Rosh Hashanah during the pandemic, I wanted to cook something that would remind us of our family, extended family, and friends. (Arthur Ullian, this one is for you!)

This was the first time there has ever been any left over Kugel so I froze small portions for the two of us. Every time we ate our portions, I'd think about our four children, their spouses, ten grandchildren, our niece and nephew, and cousins, and feel truly grateful they were all still healthy.

This Kugel recipe is from Richard's Aunt Eva in Columbus Ohio, who died at age 97, cooking until her last day. It's the best Noodle Kugel ever!

























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