Over the 10 years that the bakery was open, our kugel selection was intentionally pareve. It wasn't only because of the dairy with meat meals issue. We kept in mind the large Chabad community who is strict about cholov Israel, extra kosher milk products. Pareve kugels are just easier to retail in this demographic. 

During the recent Kugel Throwdown, I observe that Orthodox entrants are more likely to make pareve kugels while Conservative and Reform Jews create dairy entries. Orthodox Jews often feel compelled to celebrate Shabbat and holidays with meat. There are many vegetarian Conservative and Reform Jews for whom dairy is the new meat. Other than this observation, I draw no other conclusions except it is hard to win a kugel throwdown with a pareve kugel!

That said, my sweet noodle kugel has sold thousands of units over the years. I generally use applesauce but for this photo op I also add diced Granny Smiths and golden raisins. Cinnamon is a must. Medium wide egg noodles are the best choice but I don't have any on hand. So, I use bowties to see what will happen. The sun doesn't rise in the West but for overall uniformity, or perhaps conformity, flat egg noodles are better. When you want a sweet noodle kugel and brisket, this is a great recipe.

Ingredients:

• 1 pound medium wide egg noodles
• 1/4 cup canola oil
• 8 eggs
• 1 cup sugar
• 2 cups applesauce
• 4 teaspoon salt
• 4 teaspoons cinnamon
• 1/2 cup golden raisins (optional)
• 1 Granny Smith apple, peeled and diced small (optional)

Steps:

Put a pot of water on to boil to cook the pasta as per the manufacturer's instructions. Pasta should be just done. Rinse in cold water and drain. Set aside. Preheat the oven to 350'. Mix eggs, oil, sugar, applesauce, cinnamon and salt together in a large bowl.

Add the apples and raisins. Mix well to blend.

Add the cooked pasta to the egg mixture. Toss well to coat. Grease a 9" x 13" baking dish well. Add the kugel mixture to the pan. Spray a piece of foil with oil and cover the kugel loosely. Bake for 45 minutes. Remove the foil and bake until the kugel is set and is lightly browned, about another 10 minutes. Remove from the oven and set aside for a few minutes. Cut and serve warm or at room temperature. And that is how you make a Kosher Pareve Sweet Noodle Kugel!

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Comments:

Barry: We make this kugel all the time and it is always a hit. It also freezes well.

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Abraham : Excellent site and kosher

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Rebecca: 4 teaspoons of salt?? I made it with 1 1/2 tsp and plan to reduce that to 1 teaspoon.

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Casey: Has anyone tried this with gluten free noodles?

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Leah: Hi Casey, it would seem to me that gluten-free noodles would be just fine. Good luck! Leah

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Amy: Can this be made ahead?

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Leah: Hi Amy, We used to make large batches and bake, then sell frozen. So, yes - it freezes very well. All the parve kugels do. Thanks!

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Joel: I made a very similar kugel and have about half of it left. I am planning to make it into a dairy kugel by adding ricotta cheese and eggs and apple juice and maybe a little butter to the leftover kugel. Has anyone done this. I think it will work out very well, but I'd be reassured if someone has already done this with success.

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Leah: Hi Joel, Hmmm - so, are you looking to make another custard of the eggs and cheese, crumble the leftovers into it and bake again? If so, make sure there is enough of the custard to cover the added leftovers. Let me know how it works out!

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deborah: Can I prepare the kugel and bake it the next day?

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Keith: I was thinking of adding a couple of teaspoons of vanilla extract, do you think that would work?

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deborah: September, 2020 This has been my go-to kugel forever. This year we have a vegan at the table. I’m making a half recipe for him. I couldn’t find an eggless egg noodle, so I used a whole wheat pappardelle. I replaced the eggs with a product called Just Egg. 1/4 for each egg. It’s Baki now. Crossing fingers it tastes as good as it smells! Shana Tova.

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Heather: I have been using this recipe forever and its a favorite. I recently had to start making this gluten free. I use Jovel Egg noodle and my husband had no idea it was gluten free until I I took a piece.

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Seren: Casey, Gluten free rice flour noodles worked fine. I did make the noodles from scratch. Just use ultra fine white rice flour and your favorite noodle recipe. Brown rice flour should also work. The noodles once cooked behave just like flour noodles in the recipe

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Pareve Sweet Noodle Kugel