Pecan Noodle Kugel

Recipe View Preheat your oven to 325°F (165°C). (5 minutes)

Recipe View Bring a large pot of lightly salted water to a rolling boil. Add the egg noodles and cook according to package directions until al dente, about 5-7 minutes. Drain the noodles thoroughly in a colander. (10 minutes)

Recipe View In a large bowl, whisk the eggs until light and frothy. Gradually whisk in half of the melted butter (2 tablespoons), then half of the brown sugar (0.5 cup), and a pinch of salt. (3 minutes)

Recipe View Add the drained noodles to the egg mixture and toss gently to coat evenly, ensuring every strand is kissed with sweetness. (2 minutes)

Recipe View Generously grease a deep baking dish (8x8 or 9x13 inch) with the remaining melted butter. Sprinkle the remaining brown sugar (0.5 cup) evenly over the bottom of the dish, pressing some up the sides to create a caramelized edge. Distribute the chopped pecans evenly over the brown sugar layer. (5 minutes)

Recipe View Carefully pour the noodle mixture into the prepared baking dish, spreading it out evenly over the pecan-brown sugar base. (2 minutes)

Recipe View Bake in the preheated oven for 1 hour and 15 minutes, or until the kugel is golden brown, firm to the touch, and set in the center. (75 minutes)

Recipe View Remove the kugel from the oven and let it cool slightly in the pan for about 10 minutes. This allows the caramel to set a bit. (10 minutes)

Recipe View Run a thin knife or spatula around the edges of the kugel to loosen it from the pan. Place a serving platter over the baking dish and carefully invert the kugel onto the platter. Serve warm, and watch as the caramelized pecan crust reveals itself in all its glory!