Creamy Peach Noodle Kugel

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

Ingredients

  • 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

Topping

  • 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.

B’tayavon!

(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?

Comments

comments

Comments

  1. Hey Mara, just found your blog, and I am loving it. I have to admit, our break-fast go-to is powerade or Tropicana (we never buy it otherwise, so it’s quite a treat for us!) and whatever else happens to be around. My husband is a rabbi, so he is not interested in, say, being social or talking really at all by the end of Y”K, and I’ve been pregnant\nursing for most of my married Y”Ks (hold on, let me calculate…I think something like 6 out of 8), so definitely not peppy by the end.
    BUT, I will play along for an imaginary break-fast, and give a recipe I made for our “milchig” meal over R”H (really it was mostly pareve, b\c my husband doesn’t really like dairy).

    Super easy mushroom pie:

    Dice 1 onion
    Slice 1 box of Costco mushrooms (what size is that these days?)
    Saute with a little bit of olive oil
    Season with salt and pepper
    When cool, add 3 eggs
    Pour into uncooked pie shell (can be frozen)
    Bake at 350 till set and pie is golden.

    I’ve done similar recipes with other stuff in it, like soy sauce, or flour\soymilk to make a roux, or mayonnaise, but honestly, this is awesome just as is.

    Oh, one more, b\c I love thinking about dairy\brunch type meals but so rarely cook for them:

    Spinach Bread:
    Mix:
    2 packages frozen spinach, defrosted and squeezed out
    Mayonnaise (to taste, about 2-3 Tablespoons should be enought)
    1 packet of Vegetable soup mix
    1 can of waterchestnuts sliced (optional)

    Cut the top off of a round, crusty loaf (not a mushy challah, won’t work), and scoop out the bread on the inside, trying to keep it in biggish chunks. Toast the chunks up in the oven for a few minutes, fill the loaf with the spinach, and surround the the chunks of bread. Yum.

    (By the way, the spinach dip is obviously fine on its’ own, but my mother always does it in the bread, which makes it feel special.)

    Have a g’mar chatimah tovah, and thanks again for all the work you are putting into this blog!!!

    • Chaya, thanks for finding me! I’m glad you’re here! I love that spinach dip, especially in a bread bowl. And I hear you on the nursing/pregnant thing… Me, too! Thanks for reminding me about the Power-Aid. DH has been asking me to pick some up.

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