This sweet kugel is similar to what’s served at a Shabbat dinner or Passover.
In my own interfaith household, good food knows no boundaries.
Marla actually prefers the matzo version.
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As for the crunchy cornflake topping, that is all Marlas recipe.
I make mine while the noodles are cooking, so everything comes together easily.
Mine cooks through in about 1 hour and 20 minutes.
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Some yummy dried fruit options would be chopped dried apricots, dried cranberries, or dried blueberries.
you might change up the spicing too, if youd like.
It may need an extra 10 minutes to bake.
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Kugel and coffee is a not-to-be-missed breakfast treat.
Itll keep in the fridge for 3 to 4 days.
Set aside until ready to use.
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Bring a large pot of water to a boil over medium-high heat.
Add the noodles and boil until al dente, about 8 minutes or according to package instructions.
When the noodles are done boiling, drain into a colander, then add to a large bowl.
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While the noodles are boiling, make the topping.
In a large bowl, use your hands to crush the cornflakes into coarse crumbs.
Add the brown sugar, cinnamon, and melted butter and stir to combine.
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Set aside until ready to use.
Cover the dish tightly with aluminum foil.
Bake the kugel for 1 hour, then remove the foil and bake for 20 more minutes.
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Serve warm or at room temperature.
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Coco Morante / Simply Recipes
Coco Morante / Simply Recipes
Coco Morante / Simply Recipes
Coco Morante / Simply Recipes
Coco Morante / Simply Recipes
Coco Morante / Simply Recipes
Coco Morante / Simply Recipes
