Coming at you with another favorite Easter tradition- Noodle Kugel. Have you had this before? It’s one of the only exceptions for dinner that tastes more like a dessert. Kind of like savory crepes. I have such nostalgia for this dish. My mom has been making noodle kugel for many Easters now, and I thought it was time I snagged her recipe and gave it a try. Egg noodles baked in a custard-like filling with golden raisins and cinnamon? And we get to eat this for dinner? Um, YES. I’d imagine this would make a pretty epic edition to any Easter brunch table as well, especially paired with some roasted potatoes and fresh fruit. Okay, now I’m going to have to make it again, just to prove that I’m right.
I added a few frosted flakes on top for some crunch. This is highly recommended.
You’ll want to start with 1/2 pound of extra wide egg noodles, cooked according to package directions. Transfer them into a medium sized casserole dish and set aside.
Using a deeper oval baking dish will allow more of the noodles to stay creamier than say, baking in a shallow, flatter pan.
Beat the eggs and sugar together until smooth. Add in the softened cream cheese, softened butter, milk (preferably 2% or whole), salt and cinnamon. Don’t leave out the cinnamon! Mix until combined.
Fold in some golden raisins.
Pour everything over the noodles, making sure to coat each noodle entirely.
It’s okay if the batter is still a little lumpy- everything will melt down nicely in the oven.
Top with some crushed frosted flakes cereal.
Bake at 350 for about an hour, or until the noodles have soaked up all the pudding. Let the noodle kugel cool for 10 minutes or so before scooping and serving.