This traditional sweet noodle kugel is the perfect traditional Jewish side dish for any brunch or Shabbat meal. It can be made dairy or non-dairy and is equally delicious.
- Cook Time
- Prep Time
- 1 pound wide egg noodles
- 3/4 cup dried cherries
- 3/4 cup dried apricots, diced
- 2 cup plain soy milk
- 5 large eggs, beaten
- 3/4 cup plus 3 tablespoons sugar, divided
- 1 tablespoon vanilla extract
- 2 cup cornflake cereal, crushed
- 3 tablespoon margarine, melted
Preheat oven to 350° F.
Bring a large pot of water to a boil and cook noodles according to package directions. Drain well and let cool.
In a large bowl, combine cherries, apricots, soy milk, eggs, ¾ cup sugar and vanilla. Add noodles and stir to combine. Pour the mixture into a greased 9x13-inch baking dish.
In a medium bowl, combine crushed cereal with margarine and remaining 3 tablespoons of sugar. Scatter the mixture over the noodles.
Bake 45 minutes or until set and the topping is golden.