Monday, June 11, 2007

Recipe for (Sweet) Noodle Kugel (Noodle Pudding) (pareve)

This is a very reliable, quick and easy recipe. We make it almost every week.
(Since we have an "instant hot" dispenser, this is easliy made, using an 8 cup measuring bowl. Total messy items include this bowl, a fork, a small other bowl, the bundt pan, a teaspoon measure, and a quarter cup measure.)

Preheat oven to 350 degrees F.

  • 4.5 cups boiling water (can be from the "instant hot" or kumkum)
  • 0.5 cup white sugar
  • 4 oz. margarine (1 stick)
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons salt
  • 0.25 cups brown sugar
Mix the above items in the measuring cup. The hot water will dissolve the sugar and melt the margarine.

Stir well. While this mixture cools, grease the pan.
You can use a bundt or cake pan. I have successfully used a "Viennese Swirl" 12-inch diameter round pan, but the texture is best with the bundt pan. I like to put a larger pan underneath the bundt pan, (or, sometimes, a sheet of heavy foil around the outside) to catch any potential drips.

Place 12-16 oz. egg noodles in the greased pan. (I like medium width.)

In a small bowl, beat 4 to 5 eggs with a fork.
Temper the mixed eggs by putting a small amount of the cooled mixture in the bowl and mixing with the fork.

Pour the eggs over the noodles in the pan.
Pour the mixture over the eggy noodles in the pan. If there are exposed noodles, add a bit more water to cover them.

This is a picture of the eggy-liquid mixture on top of the uncooked noodles in the greased pan.

Bake at 350 degrees F for an hour and a half.

(Can be served warm, cold or room temperature.)

(Note: I'm looking for the photo of the completed kugel, hoping to update this post with it when it is located!)

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G6 said...

I'm confused. If you only add a little of the sugar mixture to the eggs to temper them, when do you add the rest of the liquid to the bundt?
Is it one big mixture poured over the uncooked noodles or two separate additions and if so, what is the correct order?

Juggling Frogs said...


I've actually done it both ways

(1. pouring the tempered egg mixture over the noodles, and then the rest of the sugar mixture over that
2. pouring the tempered egg mixture into the sugar mixture, and poured the sugar-egg mix over the noodles)

I haven't noticed any difference in the result. (I make this kugel a LOT.)

As long as the eggs are tempered before they have to contend with that big amount of hot water, it should work well.

If the eggs aren't tempered first, they'll poach a bit, and there will be white albumen strings in the kugel. (It's not the end of the world if this happens - it's not dangerous or disgusting - but it is sub-optimal.)

I often cheat a little when making this, and use my "instant hot" as the boiling water, poured directly in the measuring cup over the sugars and the margarine.

This eliminates the need for a pot and makes the whole thing go together very fast.

I hesitated to add this cheating bit in the recipe, because not everyone has an "instant hot" dispenser in their sink.

But now, my secret's out!

Shanah tova!

If you liked this article, congratulations! You have great taste. Please brew yourself a cup of coffee.
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