Table of Contents

Apricot Cranberry Kugel: A Sweet Noodle Revelation

The aroma always transports me back to my grandmother’s kitchen. The scent of cinnamon and baked sweetness, a symphony only a Kugel can orchestrate. I remember standing on a wobbly chair, mesmerized as she layered the ingredients, the creamy mixture blanketing the noodles like a comforting hug. That memory, that warmth, is baked into every slice of this apricot cranberry kugel – a tradition I hold dear and am thrilled to share.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 1 hour – 1 hour 30 minutes
Total Time: 1 hour 20 minutes – 1 hour 50 minutes
Servings: 8-10
Yield: One 8×8 inch kugel
Dietary Type: Dairy

Ingredients

For the Kugel:

1 (16 ounce) package medium egg noodles (or broad)
1 (16 ounce) container sour cream (I like Daisy)
1 (12 ounce) package whipped cream cheese
1 1/4 cups apricot preserves or 1-2 cups sugar
2 teaspoons salt
1 teaspoon vanilla extract
1 teaspoon ground cinnamon (or more if desired)
1 cup dried cranberries (craisins or similar)
3 large eggs
1 tablespoon butter (for greasing pan)

For the Topping:

3-4 cups Cinnamon Toast Crunch cereal (depending on how thick you want the crust)
3-4 tablespoons butter, softened

Equipment Needed

8×8 inch baking dish (glass preferred, but any will work)
Large pot
Colander
Food processor (optional, for crushing cereal)
Mixing bowl
Electric mixer (optional)
Measuring cups and spoons

Instructions

Preheat your oven to 325°F (160°C).
Cook the egg noodles in a large pot of well-salted, boiling water until they are al dente. Be careful not to overcook them, as they will continue to bake in the kugel.
Once the noodles are cooked, immediately rinse them under cold water to stop the cooking process. This will also help to remove excess starch and prevent them from sticking together.
Drain the noodles thoroughly in a colander. To remove as much moisture as possible, stir the noodles in the colander. Set them aside to allow for further drying. You can even spread them out on a paper towel-lined baking sheet for a few minutes to help absorb any remaining water. The drier the noodles, the better the kugel texture.
Prepare the Cinnamon Toast Crunch topping. If using a food processor, crush about half of the box of cereal until it’s broken into small pieces, but not completely pulverized. Alternatively, you can place the cereal in a zip-lock bag and crush it with your hands using a rolling pin or the bottom of a pan. The topping should have some texture.
In a separate bowl, mix the crushed cereal with the softened butter until the butter is evenly distributed. The mixture should resemble coarse crumbs. Set aside, refrigerating if it will be a while before you assemble and bake the kugel. This will help the topping hold its shape during baking.
In a large mixing bowl, combine the eggs, sour cream, cream cheese, salt, and vanilla extract. You can use an electric mixer for this step, but it’s perfectly fine to mix it by hand. Just ensure everything is well incorporated and fairly smooth. A few lumps are acceptable.
Add the apricot preserves and ground cinnamon to the cream cheese mixture. Taste and adjust the amount of cinnamon to your liking. Remember that the batter should taste good, but very sweet, as the sweetness will mellow out when combined with the noodles and baked. If you are subbing sugar for the preserves, add the sugar in this step.
Liberally grease the inside of your 8×8 inch baking dish with butter. This will prevent the kugel from sticking and make it easier to serve.
Check that the noodles are as dry as possible. If they still seem wet, spread them out on a paper towel to absorb any remaining moisture.
Transfer the noodles to the buttered baking dish and pour the cream cheese mixture over them. Stir gently to combine, ensuring that the noodles are evenly coated with the batter.
Add the dried cranberries to the kugel and mix to distribute them evenly throughout. Adjust the amount of cranberries to your preference. If you’re not a fan of cranberries, you can omit them altogether or substitute them with another dried fruit, such as raisins or chopped dried apricots.
Sprinkle the Cinnamon Toast Crunch topping evenly over the top of the kugel. I like to completely cover the surface for a nice, thick crust.
Place the baking dish in the preheated oven and bake uncovered for 1 to 1.5 hours. The baking time may vary depending on your oven and the type of baking dish you are using. If you prefer a slightly looser kugel, you can reduce the baking time to around 45 minutes.
To check for doneness, insert a toothpick into the center of the kugel. When it starts coming out fairly clean, with just a few moist crumbs attached, it’s ready to come out of the oven.
Keep an eye on the top of the kugel during baking. It should brown nicely, but not burn. If it looks like it’s browning too quickly, cover the top loosely with aluminum foil. If, at the end of the baking time, the top isn’t crusty enough, you can stick it under the broiler for 1-3 minutes, watching carefully for the butter to bubble and the color to get nice and rich looking.
Once the kugel is browned and the middle seems cooked, remove it from the oven and let it sit on the counter for about 15 minutes before serving. Allowing it to rest will help it to set slightly.
Serve warm or cold.

Expert Tips & Tricks

For a richer flavor, use full-fat sour cream and cream cheese.
Don’t be afraid to experiment with different extracts or spices. A touch of almond extract or nutmeg can add a unique twist.
If you don’t have Cinnamon Toast Crunch, you can use another crispy cereal or even crushed graham crackers.
To prevent the top from burning, you can tent the kugel with foil during the last 20-30 minutes of baking.

Serving & Storage Suggestions

This apricot cranberry kugel can be served warm or cold, making it a versatile dish for any occasion. It’s delicious on its own as a dessert or side dish, or paired with a scoop of vanilla ice cream or a dollop of whipped cream.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave individual portions or bake the entire kugel in a preheated oven at 350°F (175°C) until warmed through.

The kugel can also be frozen for longer storage. Wrap it tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe container. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	610.7 kcal	N/A
Calories from Fat	329 g	54%
Total Fat	36.7 g	56%
Saturated Fat	19.8 g	98%
Cholesterol	179.5 mg	59%
Sodium	974.9 mg	40%
Total Carbohydrate	64.4 g	21%
Dietary Fiber	2.2 g	8%
Sugars	31.2 g	124%
Protein	10 g	20%

Variations & Substitutions

Gluten-Free Kugel: Use gluten-free egg noodles and a gluten-free cereal topping.
Dairy-Free Kugel: Substitute the sour cream and cream cheese with dairy-free alternatives like cashew cream and coconut cream cheese.
Different Fruits: Experiment with other dried or fresh fruits, such as blueberries, raspberries, or peaches.
Nutty Kugel: Add chopped nuts, such as pecans or walnuts, to the topping or the filling.
Citrus Zest: Add a teaspoon of lemon or orange zest to the batter for a bright, citrusy flavor.

FAQs (Frequently Asked Questions)

Q: Can I use a different size baking dish?
A: Yes, you can. If you use a larger dish, the kugel will be thinner and may bake faster, so keep a close eye on it.

Q: Can I make this ahead of time?
A: Absolutely! You can assemble the kugel a day in advance and store it in the refrigerator until you’re ready to bake it.

Q: My topping is burning. What should I do?
A: Cover the kugel loosely with aluminum foil to protect the topping from burning.

Q: Can I use a sugar substitute instead of apricot preserves?
A: Yes, you can use a sugar substitute, but keep in mind that it may affect the texture and flavor of the kugel. Taste and adjust as needed.

Q: Can I add chocolate chips to this recipe?
A: Absolutely! Chocolate chips would be a delicious addition to this kugel. Consider using dark chocolate chips to balance the sweetness.

Final Thoughts

This apricot cranberry kugel is more than just a recipe; it’s a taste of tradition, a slice of nostalgia, and a celebration of simple pleasures. I encourage you to try this recipe and make it your own. Experiment with different variations, share it with your loved ones, and create your own memories around this sweet noodle revelation. And if you do give it a try, I’d love to hear about your experience and any creative twists you added!

Apricot Cranberry KUGEL Recipe