Sweet, fluffy, and custard noodle kugel brings back all the warm comforting memories of holidays as a childhood! This is actually Pam Goldstein’s (my mom’s) recipe that she served as a crowned culinary jewel every holiday! Kugel is basically a sweet, juicy, and warming egg custard carby noodle casserole.
Tips I Used to Make This Recipe Fit My Busy Life:
- The slow cooker is definitely not a traditional way to make this dish but it makes it sooo easy. Set it before work and come home to a house that smells like warm cinnamon pastries.
- No need to boil noodles. Just drop noodles in with the other ingredients. This saves 10 minutes watching the water boil and 10 minutes cooking the noodles.
Watch how to make this easy Noodle Kugel:
Slow Cooker Noodle Kugel (Noodle Pudding)
- 1 pound egg noodles (uncooked)
- 1 can coconut milk
- 1 cup sugar
- 2 teaspoons cinnamon (1 for the top and 1 to mix in)
- 3 eggs
- 1 bag frozen peaches (defrosted and chopped)
- 1 handful raisins
- 3 tablespoons orange liquor (or orange juice)
- 1 stick butter (melted)
- First place raisins and orange liquor in a bowl and let sit for 20 minutes.
- Next, add coconut milk, sugar, 1 tsp cinnamon, butter, and eggs to the slow cooker and mix to combine.
- Now, add the noodles, raisins, and peaches to the slow cooker and mix to combine. Lightly push down to submerge as much of noodles as possible.
- Next, sprinkle 1 tsp of cinnamon on the top of the noodles.
- Finally, cook on low for 6 hours (high 2 hours).
- Happy Eating!
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With a grateful heart and an amazing tummy – Jay