BUTTERSCOTCH CARROT NOODLE PUDDING AKA KUGEL
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.
Provided by HeatherFeather
Categories Cheese
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350F and lightly grease a 9x13" glass casserole dish.
- 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.
- Meanwhile, place cut carrots and 1/2 tsp granulated sugar into a small saucepan and cover with cold water.
- Bring to a boil, then lower heat to medium-ish heat and cook until fork tender (about 10-15 minutes).
- Drain carrots and return to same pot (but off of the heat).
- 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.
- 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.
- Add the 1/2 cup sugar and the eggs and mix until smooth.
- Slowly add the cooled noodles, stirring to combine the egg mixture with the noodles.
- Spread half of the noodle mixture into the prepared casserole dish.
- Pour the carrot mixture over the noodle layer, evenly distributing the raisins& the carrots.
- Top with remaining noodle mixture, spreading with a rubber spatula.
- Combine topping ingredients and sprinkle over the surface.
- Bake, uncovered, in the center of the preheated oven for 35-40 minutes or until golden and set.
- Remove from oven and let cool 10-15 minutes before cutting into squares and serving.
Nutrition Facts : Calories 401.4, Fat 23.1, SaturatedFat 11.1, Cholesterol 146, Sodium 151.4, Carbohydrate 39.4, Fiber 2.1, Sugar 21.8, Protein 11.1
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