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Apricot-Cranberry Noodle Kugel
Apricot-Cranberry Noodle Kugel
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Cook Time:
75 minutes
Total Time:
90 minutes
Sweet noodle kugel made in a deep baking dish with apricot jam, dried cranberries, and a cinnamon cereal topping.
Ingredients:
  • 1 (16 ounce) package egg noodles
  • 1 (16 ounce) container sour cream
  • 1 (12 ounce) container whipped cream cheese
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1.5 cups apricot preserves
  • 1 teaspoon ground cinnamon, or to taste
  • 4 cups cinnamon bite-sized cereal (such as Cinnamon Toast Crunch™ )
  • 3 tablespoons unsalted butter, softened, or more to taste
  • 1 cup sweetened dried cranberries (such as Craisins®)
Instructions:
  • Preheat your oven to 325 degrees F (165 degrees C) and generously butter an 8-inch square baking dish.
  • Fill a large pot with salted water and bring it to a rapid boil. Add egg noodles and cook until al dente, about 7 to 9 minutes.
  • After cooking, refresh egg noodles under cold water to stop the cooking process. Pat dry with paper towels to remove any excess moisture.
  • Using an electric mixer, blend together sour cream, cream cheese, eggs, salt, and vanilla until fully incorporated. Stir in apricot preserves and cinnamon.
  • Pulverize cereal in a food processor or by hand until finely crushed. Combine with softened butter until evenly mixed.
  • Spread the noodles in the baking dish and drizzle over the sour cream mixture. Gently mix in the cranberries and then generously sprinkle the crushed cereal mixture over the top.
  • Bake in the preheated oven for 1 to 1 1/2 hours until the top is browned and crusty, checking every 15 minutes after the first 45 minutes. If the top starts to burn, cover with foil. For a richer color and bubbly butter, broil for 1 to 3 minutes if needed at the end.
  • Allow the dish to cool and rest for 15 minutes before plating.

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