Personal note – my mom made her kugel recipe every Yom Kippur for the break fast meal. She gave it to me years ago, but I never bothered to try the recipe because it was one of those dishes she made.
After she died, my dad and I tried to find her recipe binder. In the ensuing weeks afterwards, we never did find the binder, but I did find the recipe she gave me.
She forgot to mention she always made a minimum of a double recipe. I had to make it several times, experimenting, because I always remembered she made it in a 13″ x 9″ pan, but the original recipe didn’t fill a 13″ x 9″ pan. My dad says that’s because it was my mom’s mom’s recipe (my Grandma Annie).
On the flip side, my children really enjoyed the experiments and had kugel for breakfast for a few weeks prior to the high holidays. Enjoy!
Kugel for Break Fast (Noodle Pudding)
1-2 teaspoons vanilla extract
16 oz cream cheese
2 cups milk (almond or rice, etc.)
2/3 -1 cup sugar
1 1/2 sticks of butter, melted
3 cups crushed bran flakes
16 oz wide egg noodles, cooked
1 cup golden raisins (optional)
cinnamon sugar – enough to sprinkle on top
1) Preheat oven to 350 F.
2) Beat eggs, cream cheese, vanilla, sugar, and milk together.
3) Put cooked noodles in 13″ x 9″ pan.
4) Gently stir egg mixture into noodles until combined.
5) Evenly pour crushed flakes over top of noodle mixture.
6) Drizzle butter over the top of the flakes and sprinkle the cinnamon sugar over the butter.
7) Bake at 350 F for ~1 hour. Refrigerate leftovers. Good cold for breakfast.