Time
550 min
Serving
8 persons
Calories
311
This is a Passover-friendly take on a breakfast noodle kugel! We often eat kugel with raisins and cinnamon. I chose to use raisins, dried apples, and dried apricots. Kugels are usually very dense and have a ton of sour cream and cottage cheese/cream cheese in them. I added just a bit of sour cream to keep things a bit lighter.
Ingredients
- cooking spray:
- matzo sheets: 6 piece
- eggs: 8 piece
- whole milk: 1 cup
- white sugar: 0.75 cup
- sour cream: 0.5 cup
- vanilla extract: 2 tsp
- ground cinnamon: 1 tsp
- kosher salt: 0.75 tsp
- ground nutmeg: 0.25 tsp
- golden raisins: 0.25 cup (chopped)
- dried apricots: 0.25 cup (chopped)
- dried apples: 0.25 cup (chopped)
Metric Conversion
Stages of cooking
-
Lightly coat a 2-quart baking dish with cooking spray. Set aside.
-
Break matzo sheets into bite-sized pieces. Whisk together eggs, milk, sugar, sour cream, vanilla, cinnamon, salt, and nutmeg in a large bowl. Stir in raisins, apricots, apples, and matzo pieces. Transfer to the prepared baking dish, smoothing into an even layer. Cover with aluminum foil and transfer to a refrigerator to chill for 8 hours, or overnight.
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Preheat the oven to 350 degrees F (175 degrees C). Remove baking dish from the refrigerator and uncover.
-
Bake in the preheated oven until puffed and set, 40 to 45 minutes. Remove from the oven and let sit at room temperature for at least 15 minutes.
