|Nutritional Guidelines (per serving)|
|Servings: 1 pan kugel (9 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 54g||19%|
|Dietary Fiber 3g||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Kugels are Ashkenazi (European) Jewish dishes, traditionally served on the Sabbath and holidays. Even though they are considered a noodle casserole (or pudding), they can be unusually sweet. There are several variations of Kugels and can be made with a variety of ingredients and textures. Usually, though, Kugel is made with mainly potatoes or egg noodles as a base. You'll notice this recipe uses egg noodles.
Traditionally, Kugel was served with meat which meant that dairy was not allowed to be eaten consecutively due to Kashrut law. Kashrut law pertains to Jewish rules that determine how food is prepared and which foods can be eaten.
Kugel has been translated to "round", "circular", or "ball" in German. These translations relate to the shape Kugel had originally. It was baked in a round pan and would puff into a round shape. Now you can usually found Kugel baked in a 9 X 13" or 9 X 11" inch baking dish.
This particular sweet noodle kugel is redolent with cinnamon and filled with the sweetness from raisins. Try it for brunch or if you're feeling a bit adventurous, try it as an unusual dessert.
Not into sweet? There are so many different variations of Kugel, which is awesome because that means there are savory variations. Like this Kosher Potato Kugel.
- 1 12-ounce package wide egg noodles
- 1/4 cup (4 tablespoons) unsalted butter or non-hydrogenated margarine
- 2/3 cup sugar
- 2 tablespoons honey
- 2 tablespoons
- ground cinnamon
- 4 eggs, beaten
- 1/4 cup milk or soy milk
- 3/4 cup raisins
Preheat the oven to 350° F. Butter a 9 x 11-inch baking dish or comparably-sized casserole.
Bring a large pot of water to a rapid boil. Cook the noodles just until al dente, about 7 to 8 minutes. Drain and place in a large bowl.
Next, add the butter, sugar, honey, and cinnamon and stir until the butter is melted and the noodles are coated with the cinnamon and sugar mixture.
Then add the eggs and milk, and stir until well blended. Fold in the raisins.
Pour the noodle mixture into the prepared baking dish. Bake for 40 to 45 minutes, until the kugel is firm and the top is golden brown.
Cut into squares and serve warm or cold. Enjoy!
Storage: Kugel may be stored covered in the refrigerator for 2 to 3 days. To reheat simply add some water to rehydrate and cook in microwave for approximately 1 minute or until warm.
Kugel can also be premade and stored in the freezer. For freezer storage, make sure to wrap securely in foil. Can be kept frozen for about 2-3 months.