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Noodle Kugel

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“This is my favorite sweet noodle pudding. I usually serve it on Rosh Hashanah. I use the pre-crushed corn flake crumbs you find in a box at the grocery, though of course you could crush your own.”
READY IN:
1hr 5mins
SERVES:
8-12
UNITS:
US

Ingredients Nutrition

  • 12 ounces wide egg noodles
  • 3 -6 tablespoons butter, divided
  • 34 cup sugar, divided
  • 2 12 cups crushed corn flakes
  • 1 teaspoon cinnamon
  • 3 ounces cream cheese, softened
  • 3 eggs
  • 1 cup milk
  • 1 cup apricot nectar

Directions

  1. Cook noodles as directed on package. Put 1 to 4 tablespoons of butter through the hot noodles, or to taste. Put noodles in greased 9x13" pan.
  2. Beat cream cheese, eggs, and 1/2 cup sugar together. Add milk and juice and mix well. Pour over noodles.
  3. Mix cornflake crumbs, remaining 1/4 cup sugar and cinnamon together in a bowl.
  4. Melt 2 tablespoons of butter and work through the cornflake mixture.
  5. Sprinkle cornflake crumb mixture over top of noodles.
  6. Bake in a preheated 350F oven for 45 minutes.

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