Most years, we usually just break our Yom Kippur fast with some scrambled eggs and toast, but this year I’m feeling inspired to make something special.
The last time I went all-out for a post-fast meal was way back in my single years when I lived in an apartment in Jerusalem’s Talpiot neighborhood. My roommate and I hosted a pot-luck and in addition to the standard blintzes and bagels, I also put out a sweet noodle kugel made with peaches and cream cheese that was a big hit. Hope we enjoy it as much now.
Creamy Peach Noodle Kugel
- 16 ounces wide egg noodles, cooked so they’re still a bit crunchy
- 1/2 cup salted butter, softened
- 8-ounces cream cheese, softened
- 4 eggs, beaten
- 3/4 – 1 cup white sugar
- 2 teaspoons vanilla extract
- 1 can peaches in juice, water or light syrup, chopped, reserve liquid
- 2 cups milk or half-and-half
- 3 cups crushed cornflakes
- 2/3 cup butter, softened
- 1/2 cup sugar (I use brown)
- 1 tsp cinnamon
Preheat oven to 350°F. Lightly grease 11×13-inch pan.
Boil noodles until al dente – about 8 minutes. Meanwhile, mix butter, cream cheese, sugar, eggs and vanilla. Pour in milk and reserved peach juice (start with less and then adding in more as needed to moisten kugel.)
Mix in hot noodles and add chopped peaches. Add in extra peach juice if needed. Pour into prepared pan.
Mix up topping ingredients and crumble over kugel. Bake for 45 minutes or until bubbly.
(Sorry no pictures yet. I’ll post them when I make this, hopefully later today or Friday morning.)
Your turn to share: What’s your favorite dish to eat after the fast?