Noodle Kugels are new to me and I think I hit the jackpot with this recipe. This Ultra Creamy Sweet Noodle Kugel is a must try with it's velvety custard and an amazing graham cracker topping.
2cupscooked egg noodlescook 1 cup dry noodles according to directions on package, drained and rinsed with cold water, or toss it lightly with butter.
For the topping:
1cupgraham cracker crumbs
1/4cupsugar
1/4cupmelted butter
Instructions
Preheat oven to 350-f degrees
For the filling:
In a food processor blend the melted butter, cream cheese and eggs. Add sugar, milk and vanilla and blend well. Transfer to a large mixing bowl and add the cooked noodles. Stir gently to combine. Pour into a greased deep dish pie dish.
For the topping:
Prepare the topping: Stir the graham cracker crumbs, sugar and melted butter together and mix well. Sprinkle over the uncooked kugel. Don’t worry if it seems to sink a bit, it should rise to the top as it bakes.
Bake for 50 – 55 minutes, or until set. I baked it in a water bath but if you try baking it regularly, please let me know how it turns out.