This noodle kugel gets its delicious, sweet flavor and creamy consistency from a decadent combination of cream cheese, whole milk, sugar, eggs, and apples. It can be served as a side dish, at brunch, or after a fast such as Yom Kippur. This comfort-food dish makes the perfect hearty dinner any night of the week and the leftovers are make scrumptious lunches for the week.
- butter for greasing baking dish
- 1 (12-ounce) package wide noodles
- 1 (8-ounce) package cream cheese, room temperature
- 4 tablespoons butter, room temperature
- 1/3 cup granulated sugar
- 4 eggs
- 1 cup whole milk
- 3/4 cup apple juice
- 2 medium Granny Smith or other sweet-tart apples, peeled, cored, and cut into 1/2-inch chunks
- 1/4 cup light brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons butter, cubed
- 1 heaping cup corn flakes
Preparation time 20mins
Cooking time 90mins
Butter a 9x13 baking dish.
In a large saucepan of boiling, salted water cook the noodles for 7 to 8 minutes or until not quite cooked, just under al dente. Drain.
In a large bowl beat the cream cheese, butter, and sugar until smooth. Add the eggs and beat until thoroughly combined. Stir in the milk and apple juice. Gently stir in the the noodles and apples.
Transfer to the baking dish distributing the apples evenly.
In a small bowl combine the sugar, cinnamon and butter with a fork or your hands. Stir in the cornflakes. Spread the topping over the noodles. Refrigerate the dish until ready to serve.
Pre-heat the oven to 350°F.
Bake the pudding uncovered for 50 to 60 minutes or until set and the top is browned.
Cut into squares and serve hot or at room temp.
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