Sweet Lokshen Kugel
A simple and slightly sweet noodle pudding, loaded with delicious fruit and topped with crunch.
Servings Prep Time
8 10minutes
Cook Time
60minutes
Servings Prep Time
8 10minutes
Cook Time
60minutes
Ingredients
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Smear about one tablespoon of the butter over the inside (bottom and sides) of a 9″ x 13″ casserole. Melt the rest and leave it to cool.
  3. Spread the (uncooked) egg noodles evenly in the casserole dish. Layer the chopped, canned fruit on top of the noodles.
  4. Whisk the eggs, sour cream, and melted butter together in a large bowl. Add in the cup of reserved fruit juice and the milk, whisking the mixture again until it is smooth. Pour it over the noodles and fruit. Leave the casserole standing on the counter for 5-10 minutes. (This rest give the noodles time to absorb some of the liquid and soften before baking.)
  5. Mix the crushed cornflakes and the dark brown sugar in a small bowl and scatter that mixture over the noodles, canned fruit and liquid.
  6. Bake the casserole for about 60 minutes. If you are using an oven-proof glass casserole, you should be able to see the bubbles on the side and a crust should form on the sides as well as the top. A knife inserted into the kugel should come out clean.
  7. Let it rest for 5-10 minutes before cutting into squares.
Recipe Notes

For the cup of fruit juice, I used a combination of apricot and pear. You can use any combination of the reserved fruit juices or just one of them if you prefer.
The easiest way to crumble the corn flakes is to put them in a clean paper or plastic bag, close it tightly and crunch them lightly with your hands on the outside of the bag.
I prefer the kugel warm, but it can also be served at room temperature.