Kugels are Ashkenazi (European) Jewish dishes, traditionally served on the Sabbath and holidays. This sweet noodle kugel is redolent with cinnamon. Try it for brunch or as an unusual dessert.
- 1 12-ounce package wide egg noodles
- 1/4 cup (4 tablespoons) unsalted butter or non-hydrogenated margarine
- 2/3 cup sugar
- 2 tablespoons honey
- 2 tablespoons ground cinnamon
- 4 eggs, beaten
- 1/4 cup milk or soy milk
- 3/4 cup raisins
Preheat the oven to 350° F. Butter a 9 x 11-inch baking dish or comparably-sized casserole.
Bring a large pot of water to a rapid boil. Cook the noodles just until al dente, about 7 to 8 minutes. Drain and place in a large bowl.
Add the butter, sugar, honey and cinnamon. Stir until the butter is melted and the noodles are coated with the cinnamon and sugar mixture.
Add the eggs and milk, and stir until well blended. Fold in the raisins.
Pour the noodle mixture into the prepared baking dish. Bake for 40 to 45 minutes, until the kugel is firm and the top is golden brown.
Cut into squares and serve warm or cold.
Kugel may be stored covered in the refrigerator for 2 to 3 days, or frozen, well wrapped in foil, for up to 2 months.