Breakfast · ALWAYS FREE
Apple and raisin breakfast kugel
Wide egg noodles bake in a lightly sweetened yogurt-and-egg custard with skin-on apple, raisins and cinnamon.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Heat oven to 350°F (175°C). Coat a 9-inch (23-cm) square baking dish at least 2 inches (5 cm) deep with about 1 tsp (5 g) butter. Bring a pot of plain water to a boil and cook the measured dry egg noodles just until flexible and nearly tender, about 1 minute less than the package time. Drain thoroughly and spread briefly in the colander to stop steaming strongly.
- Melt remaining about 3 ⅓ tsp (15 g) butter and let it cool slightly. Whisk eggs, yogurt, milk, sugar, cinnamon, vanilla, salt and melted butter until smooth. Fold in noodles, all finely diced skin-on apple with any juices, and raisins. Transfer the complete mixture into the prepared dish and distribute fruit evenly.
- Bake 40-50 minutes until the center is set, the upper noodle edges are lightly golden and the center reaches 165°F (74°C). If the top colors before the middle sets, tent loosely with foil. A thin knife inserted into the center should not draw out liquid egg mixture.
- Rest 20 minutes before cutting into six equal portions. Serve warm. Refrigerate leftovers in shallow containers within 2 hours, use within 3-4 days and reheat to 165°F (74°C). The resting interval is included in the total time.
Estimated nutrition
Per serving · 1 of 6- Calories
- 329 kcal
- Protein
- 13.9 g
- Total carbohydrate
- 46.4 g
- Total fat
- 10.3 g
- Total sugars
- 20.1 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. Divide the complete casserole into six equal portions. Contains wheat, egg and milk. Uses unsweetened whole-milk Greek yogurt; sweetened or lower-fat substitutions change the estimate. No cornflake topping or extra serving dairy included.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Apple and raisin breakfast kugel: dry enriched wide egg noodles; whole egg without shell; plain whole-milk Greek yogurt; whole milk; raw skin-on apple; dark seedless raisins; granulated sugar; unsalted butter; ground cinnamon; vanilla extract; salt. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
