My grandma gave me her kugel recipe for this family favorite. We always ate this noodle pudding at Hanukkah dinner, but I could really eat it for any meal, anytime!
Ingredients
- 1 , 8 ounce
- 2 tablespoons butter
- 3 large eggs , separated
- 1 cup white sugar
- 2 medium apples - peeled , cored and chopped
- 0.5 cups chopped almonds
- 0.25 cups raisins
- 1.5 teaspoons ground cinnamon
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
-
2
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook uncovered, stirring occasionally, until noodles are tender yet firm to the bite, about 5 minutes. Drain well; place cooked noodles into a large bowl and toss with butter.
-
3
Beat egg whites in a medium bowl with an electric mixer until stiff peaks form; set meringue aside. Whisk egg yolks in a separate bowl until smooth, then mix in sugar until well combined.
-
4
Pour egg yolk mixture over noodles; stir in apples, nuts, raisins, and cinnamon until evenly combined. Gently fold in meringue, trying to keep as much volume as possible. Pour into the prepared baking dish.
-
5
Bake in the preheated oven until kugel is browned and the center is set, about 30 minutes.
Nutrition Facts
Per serving
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