A kugel recipe that successfully limits fat and sugar without sacrificing flavor! Kugel is a sweet baked noodle casserole, traditionally served as a side dish on the Jewish Shabbat, but I actually like to serve it for brunch. Kugel is a classic comfort food – sweet, crispy on the outside and tender on the inside, perfumed with vanilla and cinnamon and dotted with sweet raisins.
My beloved grandma Chava used to make it. Unfortunately I don’t have her recipe, but I adapted a kugel recipe I found in the delightful book Nana Lena’s Recipes. Unlike traditional kugels, my version includes a minimal amount of fat and sugar. It’s delicious! My version is also easy, because it does not require pre-cooking the noodles – as long as they are covered in the sauce, and you keep the kugel covered for the first 30 minutes, the noodles should soften while baking.
- ½ tablespoon melted butter for pan
- 3 large eggs
- 1 cup whole milk
- 1 cup unsweetened applesauce
- 1 teaspoon pure vanilla extract
- ¼ cup (packed) brown sugar
- ¼ cup raisins
- ½ (12 oz) package medium or wide egg noodles
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- Preheat oven to 375 degrees F. Brush a square 8-inch baking dish with melted butter.
- In a large mixing bowl, whisk together the eggs, milk, applesauce, vanilla and brown sugar. Add the raisins and the noodles and mix well.
- Pour the mixture into the prepared pan. Cover tightly with heavy duty foil, or with a double layer of regular foil. Bake 30 minutes.
- Remove the kugel from the oven, stir gently, and sprinkle with cinnamon sugar. Return to the oven and bake for 30 more minutes, uncovered, until the kugel is firm to the touch, the sides pull away from the pan, and a knife inserted in center comes out clean.
- Cool 15 minutes in pan, on a wire rack, before cutting and serving. Like most casseroles, Kugel tastes much better when allowed to sit for a few minutes, so don't try to eat it straight out of the oven.