Apricot Noodle Kugel Recipe

Apricot Noodle Kugel Recipe

  • 1 (8 ounce) package wide egg noodles
  • 1/4 cup butter, softened
  • 1 (3 ounce) package cream cheese, softened
  • 3 eggs, beaten
  • 1/2 cup white sugar
  • 1 teaspoon vanilla extract
  • 1 cup apricot nectar
  • 1 cup milk
  • 1/2 cup golden raisins (optional)
  • 1 1/2 cups cornflake crumbs
  • 1/2 cup butter, softened
  • 1/4 cup white sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×9 inch baking pan.
  2. Bring a large saucepan of lightly salted water to a boil. Stir in egg noodles, and cook for 8 to 10 minutes or until al dente; drain.
  3. In a medium bowl, thoroughly mix egg noodles with 1/4 cup butter, cream cheese, eggs, 1/2 cup sugar, and vanilla. Stir in apricot nectar and milk. Mix in raisins. Transfer to the prepared baking pan.
  4. In a separate medium bowl, mix cornflake crumbs, 1/2 cup butter, 1/4 cup sugar, remaining vanilla, and cinnamon. Spread over the egg noodle mixture.
  5. Bake 45 minutes in the preheated oven, until bubbly and lightly browned.
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