Noodle Pudding ( Kugel )
Author: Lisa Sasson
This recipe for kugel comes from Lisa’s mother, Ruth Shienbaum. It is the dish that immediately comes to mind when Lisa thinks of her mother. This recipe is lighter than most kugels because it doesn’t call for the use of dairy. Not too sweet, it can be served as a side dish or a dessert.
16 ounces (bag) of wide egg noodle
2 granny smith apples peeled and chopped- small pieces
3/4 cup of raisins
1/2 cup of sugar
4 eggs- beaten
2 teaspoons of pure vanilla extract
1 teaspoon of cinnamon- plus extra to sprinkle on top of pudding
Preheat oven to 350 degrees
Grease a baking dish
Boil noodles until al dente- (not soft)
Add the noodles to the greased baking dish
Beat eggs and add: sugar, vanilla, cinnamon
Add the egg mixture to the noodles.
Add the chopped apples and raisins
Mix together in the pan.
Sprinkle cinnamon on top
Bake in oven for about 45 minutes- until golden brown on top.
Serve warm or cold. Tastes even better the second day!