Harvest Noodle Pudding Fruit Kugel Food

GRANDMA'S NOODLE PUDDING (KUGEL)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the egg noodles, and return to a boil. Cook uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, about 5 minutes. Drain well. Place cooked noodles into a mixing bowl.
• With an electric mixer, beat egg whites in a bowl until they form stiff peaks; set egg whites aside. Whisk the egg yolks together in a bowl until smooth, and mix in the sugar until well combined. Pour egg yolk mixture over the noodles, and mix in the cinnamon, apples, raisins, and almonds. Gently fold in the beaten egg whites, trying to keep as much volume as possible. Pour the kugel into the prepared baking dish.
• Bake in the preheated oven until the kugel is browned and the center is set, about 30 minutes.

HARVEST NOODLE PUDDING - FRUIT KUGEL

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease an 8x8-inch baking dish with melted butter.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
• Mix the apple and pear with lemon juice in a bowl; set aside.
• Beat milk, eggs, applesauce, white sugar, light brown sugar, vanilla extract, cinnamon, salt, and nutmeg in a large bowl until just combined.
• Stir cranberries, egg noodles, and apple mixture into the egg mixture; pour in prepared baking dish and cover baking dish with aluminum foil.
• Bake noodle pudding in preheated oven until set, 35 to 45 minutes.
• Remove foil and return pudding to oven to bake until browned, about 10 minutes more; cool to room temperature or serve chilled.