Butterscotch Carrot Noodle Pudding Aka Kugel

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“This is a very sweet noodle pudding. Serve this as a sweet side dish like you would a Thanksgiving sweet potato casserole. You may halve this recipe if you like, in which case use 3 medium eggs. Please use mild curry powder in this.”
1hr 5mins

Ingredients Nutrition


  1. Preheat oven to 350F and lightly grease a 9x13" glass casserole dish.
  2. Prepare noodles according to package directions, drain and return to pot (off of the heat.) Add butter to noodles and stir gently to coat; set aside to cool slightly.
  3. Meanwhile, place cut carrots and 1/2 tsp granulated sugar into a small saucepan and cover with cold water.
  4. Bring to a boil, then lower heat to medium-ish heat and cook until fork tender (about 10-15 minutes).
  5. Drain carrots and return to same pot (but off of the heat).
  6. To the carrots, the 2 Tbsp brown sugar,the curry powder, the raisins, and a teaspoon of butter and stir until combined and butter has melted; set aside.
  7. Get a large mixing bowl and using a spoon (not a mixer!), stir together the drained ricotta cheese and the cream cheese until well blended.
  8. Add the 1/2 cup sugar and the eggs and mix until smooth.
  9. Slowly add the cooled noodles, stirring to combine the egg mixture with the noodles.
  10. Spread half of the noodle mixture into the prepared casserole dish.
  11. Pour the carrot mixture over the noodle layer, evenly distributing the raisins& the carrots.
  12. Top with remaining noodle mixture, spreading with a rubber spatula.
  13. Combine topping ingredients and sprinkle over the surface.
  14. Bake, uncovered, in the center of the preheated oven for 35-40 minutes or until golden and set.
  15. Remove from oven and let cool 10-15 minutes before cutting into squares and serving.

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