Sweet Foods for a Sweet New Year

Yesterday's post left off on a bit of a dark note, so today I'd like to sweeten things up a bit. Those of you still coordinating menus for tomorrow's holiday, Yom Kipur, might find this one of special use! Last week for Rosh Hashana, I tried a new recipe for noodle kugel--a sweet, cake-y, noodle concoction with cinnamon and raisins. For Jewish folk like me, it's a very Eastern-European dish that's heavily associated with major holidays; for everyone else, it's an amazing brunch dish or the perfect accompaniment to a warm fall meal. This recipe is easy, fast, and one of the tastiest kugels I've ever had--I hope you enjoy it as well!

Super Simple Noodle Kugel
adapted from Bon Appetit

You'll need:

8 ounces wide egg noodles
1 cup dark raisins
5 large eggs
1 cup sour cream
1/2 cup (1 stick) unsalted butter, melted, cooled
1/2 cup sugar
4 cups whole milk

3 cups cornflakes, coarsely crushed
1/4 cup (packed) dark brown sugar

Cinnamon to taste

Steps:

1. Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Spread uncooked noodles over bottom of prepared dish and sprinkle with raisins. Whisk eggs, sour cream, butter, cinnamon and sugar in large bowl until smooth. Whisk in milk and pour mixture over noodles. Let kugel stand 5 minutes.

2. Mix cornflakes and brown sugar in bowl; sprinkle evenly over kugel.

3. Bake kugel until set in center, about 1 hour. Cut kugel into squares. Serve warm or at room temperature.