Holiday Recipes | Grandma’s Best Kugel Noodle Pudding

Are you thinking about what to serve this year for family gatherings? I swear, Angel Boy 2.0 could eat kugel every single day. It’s his most requested dish but I only make it a few times a year.

Let me introduce you to one of our family traditions. My mom’s recipe is NOT vegan, but it can easily be adapted if you substitute eggless noodles and eliminate eggs. It’s just as delicious.

What IS Kugel?

Of German/Jewish origin, Kugel is a savory or sweet pudding built around layered potatoes or noodles (lokshen), usually served as a side dish. Some recipes use cottage cheese, sour cream, cream cheese, and raisins, but that’s not how we make it.

Our family’s traditional Kugel is the sweet noodle version. It’s to die for. Really. Spectacular hot or cold or reheated, it’s one of those recipes you can make a day in advance and gets better and better.

If you have any leftovers– which we never do — it freezes well, too.

Grandma’s Kugel

Ingredients:
One large package wide egg noodles (or eggless wide noodles)
One large can fruit cocktail in juice
One small can pineapple pieces in juice
One large can canned peaches and pears in heavy syrup, yes, you read that right
At least 3 Granny Smith apples, sliced with about 1/4 cup sugar and 1–2 TBS cinnamon
3 eggs (or not)
2 tsp vanilla
Approx 2 tablespoons cinnamon
Crisco (YES)
One lemon, juiced and zested

Directions: This is a good dish to make in advance especially if you’re also planning to make apple pie (which I am) ‘cos you can just prep all the apples for both dishes. The secret to this dish is a LOT of cinnamon. If you think you have enough, add a little bit more. More is better, trust me!

1. Cook a whole package of wide egg noodles and drain.
2. Add 3 beaten eggs with vanilla, 2 tablespoons cinnamon and 1.4 cup sugar ; it will be super slippery.
3. Add the lemon juice and zest to the apple slices.
4. Drain all the canned fruit but keep the juices; you’ll need them.
5. Mix together all the canned fruits.
6, Use Crisco to oil one large and one medium deep baking dish.
7. Add a layer of noodles, then a layer of canned fruit, a layer of apples, then another layer of noodles, a layer of the canned fruit, sliced apples, more noodles, more canned fruit and apples, ending with a final layer of noodles.
8. Pour over any remaining egg mixture, and a cup or so of the fruit juices. Be very liberal with the juice. It will all get soaked up as the kugel bakes.
9. My mom would dot the whole thing with a bunch of Crisco, like ¼ cup, which sounds gross, but I still follow her recipe. Some people use butter, but we don’t.
10. Bake covered at 300 degrees for about an hour or so depending on the pan size. Take cover off for final 15/20 minutes. Excellent reheated and/or cold.

Featured pic is not mine, Found on Pinterest.