Eggnog Gingerbread Kugel
User Reviews
4.6
21 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
12 servings
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Calories
367 kcal
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Course
Dessert
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Cuisine
Middle Eastern
Eggnog Gingerbread Kugel
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Jewish noodle kugel casserole with a twist! Eggnog, holiday spices and a gingersnap crumble topping from Tori Avey.
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Ingredients
Kugel Ingredients
- 12 ounces wide egg noodles
- 2 tablespoons unsalted butter
- 6 eggs
- 8 ounces cream cheese
- 3/4 cup ricotta cheese
- 3/4 cup eggnog or soy nog
- 1/3 cup sugar
- 1 1/2 teaspoons vanilla
- 1 teaspoon cinnamon
- Dash of nutmeg
- 3/4 cup golden raisins
Topping Ingredients
- 3/4 cup Gingersnap crumbs
- 2 tablespoons unsalted butter, chilled
- 2 tablespoons sugar
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Instructions
- Preheat oven to 350 degrees F. Bring a large pot of water to a boil. Add egg noodles, stir, and boil until just tender (just slightly al dente). Drain. Melt 2 tablespoons of butter in the hot noodles and stir to coat.
- In a 14-cup food processor or a large blender, combine 6 eggs, cream cheese, ricotta cheese, eggnog or soynog, sugar, vanilla, cinnamon, and nutmeg. Blend the ingredients until creamy.
- Add creamy mixture to the noodles in the pot along with the raisins. Stir all ingredients until thoroughly mixed. Pour the noodle mixture into a greased 9×13 baking dish.
- Combine gingersnap crumbs and sugar in a small mixing bowl. Chop butter into small pieces and mix it into the crumbs. Use your hands to work the mixture until it’s crumbly.
- Sprinkle the topping evenly over the top of the kugel.
- Cover dish with foil and place in the oven. Bake the kugel for 40 minutes. Remove the foil and bake for 10-20 minutes more until the top is golden brown and the center is no longer liquid. May be served warm or cold; refrigerate if you don’t plan on serving it the same day you make it. If you want to reheat your kugel, place it in a 350-degree oven for 15-20 minutes; it will warm up more evenly if you cut it into individual pieces prior to reheating.
Notes
- You will also need: 14-cup food processor or large blender, 9x13 baking dish
Nutrition Information
Show Details
Calories
367kcal
(18%)
Carbohydrates
43g
(14%)
Protein
11g
(22%)
Fat
17g
(26%)
Saturated Fat
8g
(40%)
Cholesterol
153mg
(51%)
Sodium
156mg
(7%)
Potassium
259mg
(7%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Vitamin A
610IU
(12%)
Vitamin C
0.5mg
(1%)
Calcium
106mg
(11%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Calories | 367kcal | 18% |
| Carbohydrates | 43g | 14% |
| Protein | 11g | 22% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 153mg | 51% |
| Sodium | 156mg | 7% |
| Potassium | 259mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 610IU | 12% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 106mg | 11% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
21 reviews
Excellent
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