This recipe is reminiscent of a soft bread pudding but made with noodles. Because it can be made with pareve margarine (contains no milk products) it can be served with meat according to Jewish dietary law. It is equally good with pears.
- 16 ounces extra wide egg noodles
- 8 Tablespoons Pareve margarine or butter
- 3- 3.9 ounce cups of unsweetened applesauce or pear/applesauce
- 6 large eggs
- 1-cup sugar
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- Generous pinch of nutmeg
- 1-cup Craisins or dark raisins
- 4 Gala or Jonagold apples, or fresh Anjou pears, pared, cored and sliced into thin semi-circles, reserve 8 slices for garnish on top
- Additional cinnamon and sugar for topping
- Additional margarine or non-stick spray for topping
- Grease a 13 x 9 pan with margarine or non-stick spray. Pre-heat oven to 350F.
- Cook noodles according to package directions. Drain and place in a large mixing bowl with the margarine and the applesauce. Stir gently with a rubber spatula to combine and allow the margarine to melt.
- In a 1 quart bowl combine the eggs, sugar, vanilla, cinnamon, and nutmeg. Add this blended mixture to the noodles along with the Craisins and sliced fresh fruit. Mix gently but thoroughly and pour into the prepared pan. Place reserved apple slices down the center of the casserole.
- Lightly grease the shiny side of a sheet of foil with margarine or non-stick spray and then cover the casserole, greased side down.
- Bake for 45 minutes and then uncover. Sprinkle with cinnamon and sugar and then lightly spray with cooking oil or dot with margarine and return the casserole to the oven for 15 minutes more or until lightly golden. Let kugel sit for 10 minutes or so before cutting.