Apple Kugel

Always wanted to make a kugel and since I cooked way too many egg noodles to go with the Swedish Meatballs yesterday I thought I'd give it a try.

Ingredients:

12 cups cooked egg noodles (about 350g dry I think)
6 tbsps butter, melted
6 eggs
1 cup cottage cheese
2 cups sour cream
1/2 cup sugar
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp salt
1/4 dried cranberries
1/4 cup raisins
2 apples, peeled and sliced
2 apples peeled and shredded
1/2 cup butter, divided
1 cup brown sugar, divided

If you don't already have leftover noodles, cook and drain the noodles. Set aside.

In a food processor mix the melted butter, eggs, cottage cheese, sour cream, sugar, vanilla, cinnamon and salt together until smooth.

Pour custard over noodles and mix well.

I made one 8 X 8" dish with cranberries and another 8 X 8" with raisins, but you could make one 13 X 9". I will continue the recipe as for two.

Divide the noodles in half and add one shredded apple to each.

In each baking dish, melt 1/4 cup butter and sprinkle 1/2 cup brown sugar. Top each with sliced apples. Stir the cranberries into one bowl of noodles, raisins in the other.

Pour noodle mixture into prepared baking dishes. From what I've read, traditionally kugel is supposed to be crunchy on the top so I left one uncovered. I tried the other covered.

Bake in a 375 F oven for 50-60 minutes. Can't argue with tradition...those crunchy noodles look pretty good!

After cooling 5 minutes I flipped the kugel I had covered out onto a plate like an upside-down cake. The other (crunchy) one I served straight from the dish.

This was really interesting as noodles to me have always been for dinner and not for dessert!

Kind of a cross between rice pudding and bread pudding. 
And I think I'm going to eat this for breakfast!

Serves 12 or more