Eggnog Gingerbread Noodle Kugel
_ Ingredients
Kugel Ingredients
2 tbsp unsalted butter
12 oz wide egg noodles
8 oz cream cheese
0.75 cup eggnog or soy nog
6 eggs
1 1/2 tsp vanilla
3/4 cup ricotta cheese
1/3 cup sugar
Dash of nutmeg
3/4 cup golden raisins
1 tsp cinnamon
Topping Ingredients
2 tbsp sugar
2 tbsp unsalted butter, chilled
3/4 cup gingersnap crumbs
_ Instructions
Preheat oven to 350 degrees F. Bring a large pot of water to a boil.
Add egg noodles, stir, and boil until just tender (just slightly al dente).
Drain. Melt 2 tablespoons of butter in the hot noodles and stir to coat.
In a food processor or blender, combine 6 eggs, cream cheese, ricotta cheese,
eggnog or soynog, sugar, vanilla, cinnamon, and nutmeg. Blend the ingredients
until creamy.
Add creamy mixture to the noodles in the pot along with the raisins. Stir all
ingredients until thoroughly mixed. Pour the noodle mixture into a greased 9×13
baking dish.
Combine gingersnap crumbs and sugar in a small mixing bowl. Chop butter into
small pieces and mix it into the crumbs. Use your hands to work the mixture
until it’s crumbly.
Sprinkle the topping evenly over the top of the kugel.
Cover dish with foil and place in the oven. Bake the kugel for 40 minutes.
Remove the foil and bake for 10-20 minutes more until the top is golden brown
and the center is no longer liquid. May be served warm or cold; refrigerate if you
don’t plan on serving it the same day you make it. If you want to reheat your
kugel, place it in a 350-degree oven for 15-20 minutes; it will warm up more
evenly if you cut it into individual pieces prior to reheating.
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