Best Peach Noodle Kugel Recipes

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PEACH NOODLE KUGEL



Peach Noodle Kugel image

This recipe was given to me by a friend many years ago. It's a really yummy and creamy noodle pudding with just the right amount of sweetness... and the peaches make it perfect! I could eat the leftovers for breakfast, lunch, and dinner (and for snacks in between!). Enjoy!

Provided by Hollyism

Categories     Brunch

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 7

1 lb egg noodles, wide
1 cup sugar
1 (29 ounce) can sliced peaches, drained and diced
1 cup butter, melted
4 eggs
1/2 teaspoon vanilla
cinnamon

Steps:

  • Boil noodles.
  • Meanwhile, put sugar, vanilla, peaches, butter, and eggs together in a large bowl. Mix well.
  • Drain noodles. Add to mixture. Mix well.
  • Spray 9" x 11" dish with nonstick cooking spray. Pour mixture into dish and level. Cover with cinnamon.
  • Bake uncovered at 375° for 1 hour to 1 hour 10 minutes.

INDIVIDUAL PEACH NOODLE KUGEL



Individual Peach Noodle Kugel image

A sweet favorite on Rosh Hashanah is Noodle Kugel. For a new twist on this classic, try Susie Fishbein's recipe for Individual Peach Noodle Kugel. Of course, this can also be made in a casserole dish.

Provided by dojemi

Categories     Healthy

Time 50m

Yield 9 kugels

Number Of Ingredients 11

nonstick cooking spray
1 tablespoon sea salt
1 (12 ounce) bag wide egg noodles
6 eggs
1/2 cup sugar
1 (8 ounce) can pineapple chunks, with juice
1 (15 ounce) can diced peaches, with juice
1/4 cup dried sweetened cranberries
4 tablespoons margarine
1 tablespoon ground cinnamon
2 tablespoons sugar

Steps:

  • Preheat oven to 350 degrees F.
  • Fill a large pot 3/4ths of the way with water. Add 1 tablespoon of salt.
  • When the water is boiling add the noodles and cook, as per directions on the package until al dente.
  • If using ramekins, spray each one with non-stick cooking spray.
  • While the noodles cook, crack the eggs into a medium mixing bowl.
  • Add the sugar and the juices from the cans of pineapple and peaches.
  • With an electric mixer, beat until combined and foamy.
  • Add the pineapple chunks, diced peaches, and cranberries.
  • Stir with a wooden spoon or silicone spatula.
  • When the noodles are done, drain them and return them to the pot.
  • Add the margarine and allow the heat from the noodles to melt the margarine, stir to combine.
  • Pour the egg mixture into the pot and toss to combine.
  • Ladle the noodle mixture into the ramekins or parchment cups.
  • Place them on a parchment lined baking sheet.
  • In a small bowl mix the cinnamon with 2 tablespoons sugar.
  • Sprinkle evenly over the top of each kugel.
  • Bake, uncovered, for 35 minutes.
  • If you don't like a crunchy top, bake the kugels covered.

Nutrition Facts : Calories 339.6, Fat 10.2, SaturatedFat 2.4, Cholesterol 172.9, Sodium 889.5, Carbohydrate 53.1, Fiber 2.8, Sugar 24.7, Protein 10.2

PEACH NOODLE KUGEL RECIPE - FOOD.COM



Peach Noodle Kugel Recipe - Food.com image

This recipe was given to me by a friend many years ago. It's a really yummy and creamy noodle pudding with just the right amount of sweetness... and the peaches make it perfect! I could eat the leftovers for breakfast, lunch, and dinner (and for snacks in between!). Enjoy!

Provided by @MakeItYours

Number Of Ingredients 7

1 lb egg noodles, wide
1 cup sugar
1 (29 ounce) can sliced peaches, drained and diced
1 cup butter, melted
4 eggs
1/2 teaspoon vanilla
cinnamon

Steps:

  • Boil noodles.
  • Meanwhile, put sugar, vanilla, peaches, butter, and eggs together in a large bowl. Mix well.
  • Drain noodles. Add to mixture. Mix well.
  • Spray 9" x 11" dish with nonstick cooking spray. Pour mixture into dish and level. Cover with cinnamon.
  • Bake uncovered at 375° for 1 hour to 1 hour 10 minutes.

PEACH NOODLE KUGEL



Peach Noodle Kugel image

***NOT KOSHER FOR PASSOVER*** Preheat oven to 350 degrees. A traditional (if not kosher) Seder/Passover/Pesach dish. It sounds a little weird if you've never had it before, but it's utterly delightful!

Provided by @MakeItYours

Number Of Ingredients 12

16 ounces, weight Egg Noodles, Cooked For Half The Cooking Time
1/4 cups Butter
Zest Of One Lemon
3/4 cups Sugar
1- 1/2 teaspoon Cinnamon
1- 1/2 teaspoon Salt
4 whole Eggs, Beaten
1- 1/2 can (20 To 22 Ounces Total) Peach Halves, Chopped Into Large Chunks
2 cups Whole Milk
2 cups Corn Flakes, Slightly Crushed
1/4 cups Butter, Melted
1/4 cups Brown Sugar

Steps:

  • Cook and drain noodles. Add lemon zest and butter and toss to melt the butter.
  • Pour in sugar, salt, and cinnamon. Stir to combine.
  • Add beaten eggs, milk, and peaches. Stir to combine.
  • Taste and adjust seasonings, adding more salt or sugar as needed. Pour noodles-including all the liquid-into a buttered 9 x 13-inch baking dish.
  • Place the corn flakes into a large Ziploc bag. Crush them slightly. Melt butter and stir in brown sugar. Pour this in with the corn flakes and toss to combine.
  • Sprinkle corn flakes over the top. Bake kugel for 45 minutes, or until golden brown.
  • Serve warm.

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