Ingredients for Apricot Noodle Kugel
- Egg Noodles
- Condensed Milk
- Granulated Sugar
- Whipped Cream Cheese
- 3 large eggs
- Apricot Nectar
- Unsalted Butter
- Dried Apricot
How to Make Apricot Noodle Kugel
- Preheat oven to 350°F (175°C) and grease a 9x13 inch glass baking dish.
- Cook 1 pound flat egg noodles in a large pot of boiling salted water for 7-8 minutes, or until al dente. Drain well and gently spoon noodles into the prepared baking dish.
- In a large bowl, whisk together 2 cups whole milk, ¾ cup granulated sugar, 8 ounces cream cheese (softened), 3 large eggs, 1 cup apricot nectar, and ¼ cup melted unsalted butter for 2 minutes until smooth and creamy.
- Gently fold in 2 cups quartered fresh apricots (or 2 (15 ounce) cans, drained) into the custard mixture. Pour the custard evenly over the noodles in the baking dish.
- Bake for 60-70 minutes, or until the kugel is set, golden brown on top, and a knife inserted into the center comes out clean.
- Let cool slightly before serving warm or cold. Enjoy!
Chef's Tip for Extra Flavor
Small additions can make a big impact! Try a sprinkle of fresh herbs, a dash of your favorite spice blend, or a squeeze of citrus just before serving to really enhance the flavors of your dish.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
162g
Fat
68g
Carbs
20g
