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Harvest Noodle Pudding - Fruit Kugel

Harvest Noodle Pudding - Fruit Kugel

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    2 h
MikeP

MikeP

An old-time noodle custard dessert recipe with a bit of a modern twist. Layered egg noodles with apples, pears and dried cranberries baked in sweet custard. It has a warm grandmotherly taste and feeling to it. Simple yet rich in flavor with little effort in preparation sure to please many in the autumn. It takes advantage of apples and pears harvested in the fall along with tangy sweet dried cranberries.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 228 kcal
  • 11%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 33.9g
  • 11%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 130 mg
  • 43%
  • Sodium:
  • 118 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease an 8x8-inch baking dish with melted butter.
  3. 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.
  4. Mix the apple and pear with lemon juice in a bowl; set aside.
  5. Beat milk, eggs, applesauce, white sugar, light brown sugar, vanilla extract, cinnamon, salt, and nutmeg in a large bowl until just combined.
  6. Stir cranberries, egg noodles, and apple mixture into the egg mixture; pour in prepared baking dish and cover baking dish with aluminum foil.
  7. Bake noodle pudding in preheated oven until set, 35 to 45 minutes.
  8. Remove foil and return pudding to oven to bake until browned, about 10 minutes more; cool to room temperature or serve chilled.
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Reviews

Darby
0

Darby

4/15/2014

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.

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