Description

A comforting, custardy sweet noodle casserole loaded with blueberries, perfect for breaking a fast or enjoying as a hearty weekend brunch.

Ingredients

Scale

12 ounces wide egg noodles
1/2 cup unsalted butter
1 cup granulated white sugar
1/4 cup brown sugar
2 teaspoons vanilla extract
2 cups fresh or frozen blueberries
4 large eggs
1 cup full-fat sour cream
1 cup half-and-half
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup flour (for topping)
1/4 cup brown sugar (for topping)
1/4 cup cold butter, cubed (for topping)

Instructions

Preheat oven to 350°F (175°C) and generously butter a 9×13 inch baking dish.
Boil egg noodles in salted water until al dente (8-10 minutes), then drain and rinse with cold water to stop cooking.
In a large mixing bowl, whisk together eggs, sugars, vanilla, cinnamon, nutmeg, and salt until smooth.
Whisk in sour cream and half-and-half until fully combined.
Pour custard over cooked noodles and toss to coat evenly.
Fold in blueberries.
Optional: Mix flour, brown sugar, and cold butter for a crumb topping and sprinkle over the kugel.
Bake for 45-50 minutes until top is golden brown and center is set but slightly jiggly.
Cool for at least 15 minutes before serving.

Notes

Ensure noodles are cooked al dente and rinsed with cold water to prevent mushiness. Use room temperature ingredients for the custard. If using frozen blueberries, do not thaw them to avoid excess water. Let the kugel rest for 15 minutes after baking to allow the custard to set.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Breakfast
Cuisine: Jewish

Nutrition

Serving Size: 1 square
Calories: 380
Sugar: 28
Sodium: 220
Fat: 16
Saturated Fat: 9
Carbohydrates: 52
Fiber: 2
Protein: 10

Keywords: blueberry noodle kugel, break-fast recipe, yom kippur break-fast, sweet noodle casserole, easy brunch, make-ahead breakfast