There are more Kugel recipes to be had! Check out the different variations of this Sabbath classic.
8 ounces flat egg noodles
4 tablespoons unsalted butter, cut in pieces
4 ounces cream cheese
1/3 cup maple syrup
1 teaspoon vanilla extract
pinch of salt
2 cups buttermilk
1 cup raisins
4 cups canned pear slices, drained and patted dry
¼ cup brown sugar
¼ cup all-purpose flour
2 tablespoons unsalted butter, cut in pieces
¼ teaspoon cinnamon
pinch of salt
1) Cook noodles according to the package directions. Drain the noodles well and toss them with butter while they are still hot. Set aside.
2) In a mixing bowl, beat together the eggs and cream cheese. Add the maple syrup, vanilla, and salt. Beat until smooth. Add the buttermilk and continue beating until the mixture is thoroughly blended.
3) Once the noodles are cooled, add the raisins by hand and transfer the noodles to a greased baking dish (9×13).
4) Pour the buttermilk mixture over the noodles evenly. Cover the pan and refrigerate the noodle mixture for at least five hours, even better to do it overnight.
5) When ready to bake, uncover the kugel and bake it in a 325 degree oven for 50 minutes.
6) While the dish is baking, mix together the brown sugar, flour, butter, cinnamon, and salt.
7) After the 50 minutes, remove the kugel from the oven and place the pear slices on top decoratively. Sprinkle the sugar-flour mixture over the pears. Return the kugel to the oven for 50 more minutes. The kugel should be golden brown and pulling away from the edges of the pan. Wait 30 minutes before serving.
*Recipe by Shelley Neese, vice president of The Jerusalem Connection. Click here for her articles and videos.