Cozy fall flavors meet Manischewitz’s signature egg noodles in this easy and delicious kugel. With apples, cranberries, and a crunchy Lotus topping, it’s the perfect traditional-yet-modern addition to your Rosh Hashanah table.
Cook noodles in salted water. Drain and set aside.
Meanwhile, preheat your oven to 350 degrees Fahrenheit and line or grease a 9×13-inch pan.
In a large bowl, combine the eggs, oil, soy milk, vanilla pudding, apple butter, salt, brown sugar, lemon juice, cranberries, and pecans. Stir with a fork until fully combined. Add in the noodles and stir to combine.
Pour the kugel mixture into the prepared pan.
Rinse and dry your bowl and add all the crumble topping ingredients. Using a fork or gloved hands, blend the mixture until coarse crumbs form.
Evenly layer the crumble on top of the noodle kugel mixture in the pan. You can top with some additional crushed Biscoff cookies if desired.
Bake for 50–55 minutes. For best results, cover with foil for the first 30 minutes, then uncover for the remainder until kugel is set and crumble is golden brown. (Return for five minutes if you feel it needs some additional baking time).
Notes:
Freezing Instructions:
Allow the kugel to cool completely after baking. Wrap tightly in aluminum foil or plastic wrap, then place in an airtight container or freezer bag. Freeze for up to two months.
Reheating Instructions:
Thaw kugel in the refrigerator overnight. Reheat in a 325-degree-Fahrenheit oven, covered with foil, until warmed through (about 25–35 minutes). For a crisp topping, remove foil during the last 10 minutes of reheating.
Description:
Sponsored by Manischewitz
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Can you make this as muffins instead?
Yes! You can make this kugel in individual muffin cups. Divide the mixture among well-greased muffin cups, filling each about 3/4 full, and top each with the crumble. Bake at 350°F for about 25–35 minutes, or until the centers are set and the topping is golden. Let them cool for 10–15 minutes before removing from the pan. Enjoy!