Eggnog Gingerbread Kugel

Step 1

Preheat oven to 350 degrees F. Bring a large pot of water to a boil. Add egg noodles, stir, and boil until just tender (just slightly al dente). Drain. Melt 2 tablespoons of butter in the hot noodles and stir to coat.

Step 2

In a 14-cup food processor or a large blender, combine 6 eggs, cream cheese, ricotta cheese, eggnog or soynog, sugar, vanilla, cinnamon, and nutmeg. Blend the ingredients until creamy.

Step 3

Add creamy mixture to the noodles in the pot along with the raisins. Stir all ingredients until thoroughly mixed. Pour the noodle mixture into a greased 9×13 baking dish.

Step 4

Combine gingersnap crumbs and sugar in a small mixing bowl. Chop butter into small pieces and mix it into the crumbs. Use your hands to work the mixture until it’s crumbly.

Step 5

Sprinkle the topping evenly over the top of the kugel.

Step 6

Cover dish with foil and place in the oven. Bake the kugel for 40 minutes. Remove the foil and bake for 10-20 minutes more until the top is golden brown and the center is no longer liquid. May be served warm or cold; refrigerate if you don’t plan on serving it the same day you make it. If you want to reheat your kugel, place it in a 350-degree oven for 15-20 minutes; it will warm up more evenly if you cut it into individual pieces prior to reheating.