This is an old family recipe for apricot noodle kugel that I entered in the 2001 Ventura County Fair and won 'Honorable Mention' in the pudding division. There was no kugel category, but the judges loved it and still wanted to honor me with a ribbon. Hope you enjoy it as well.
Ingredients
- 1 , 8 ounce
- 3 large eggs , beaten
- 0.75 cups white sugar , divided
- 0.75 cups butter , softened, divided
- 1 , 3 ounce
- 2 teaspoons vanilla extract , divided
- 1 cup apricot nectar
- 1 cup milk
- 0.5 cups golden raisins , Optional
- 1.5 cups cornflake crumbs
- 1 teaspoon ground cinnamon
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x9-inch baking pan.
-
2
Bring a large saucepan of lightly salted water to a boil. Stir in egg noodles and cook until tender yet firm to the bite, 8 to 10 minutes; drain.
-
3
Mix cooked noodles with beaten eggs, 1/2 cup sugar, 1/4 cup butter, cream cheese, and 1 teaspoon vanilla in a large bowl until well combined. Stir in apricot nectar and milk. Mix in raisins until evenly distributed. Transfer mixture to the prepared baking pan.
-
4
Mix cornflake crumbs, remaining 1/2 cup butter, remaining 1/4 cup sugar, remaining 1 teaspoon vanilla, and cinnamon together in a medium bowl until well combined. Spread over egg noodle mixture.
-
5
Bake in the preheated oven until bubbly and lightly browned, about 45 minutes.
Nutrition Facts
Per serving
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