Name: Upside-Down Caramel-Cranberry-Pecan Noodle Kugel
Yield: Yield: about 12 Servings
Cuisine: United States
Ingredients: Salt; ¼ teaspoon salt; 1 cup small-curd creamed cottage cheese (see Cook’s Note); ½ cup dried cranberries (if very dry, plump them in very hot tap water for 20 minutes and drain before using); 8 ounces cream cheese, softened and cut into bits; 2½ cups cranberries, washed, picked over, and patted dry; 1 cup lightly toasted pecans, coarsely chopped; 1⅓ cups packed dark brown sugar; ½ cup pure maple syrup or granulated sugar; 1 cup sour cream; 1 teaspoon vanilla extract; 12 ounces wide, flat egg noodles (not the twisted spiral kind, which won’t absorb as much of the liquids and flavoring); 5 large eggs; 4 tablespoons (½ stick) unsalted butter, melted; 10 tablespoons (1¼ sticks)unsalted butter, plus additional for greasing the pan

Preparation info

Yield: about
12
Servings

Difficulty
Easy

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

I don’t like complicated desserts. Those that do require a bit more fuss must still retain their innocence– which is why many of my favorites are as likely to show up on the breakfast table as at teatime or dinner’s end.

I’m particularly fond of noodle pudding, or kugel, whose lush, melting texture is forgiving enough even for the most pastry-shy and invites lots of homey experimentation. I always prepare it in large quantities because leftovers make such wonderful brunches and snac