This nourishing and gently sweet pear kugel combines tender egg noodles with juicy pears, warm spices, and a creamy dairy-free custard. Inspired by traditional noodle kugel but made plant-based, it's perfect for breakfasts, desserts, or festive gatherings.
Ingredients
Directions
Preheat oven to 350 °F (180 °C). Grease a 9×13 inch baking dish.
Cook noodles: Bring a large pot of salted water to boil. Cook wide egg noodles until al dente, about 5 minutes; drain and set aside.
Prep pears: Peel, core, and chop 4 medium firm-ripe pears (e.g. Bosc or Bartlett).
Make custard: In a large bowl whisk together:
1 cup unsweetened almond milk (or oat milk),
½ cup applesauce,
¼ cup light brown sugar or maple syrup,
1 tsp vanilla extract,
½ tsp ground cinnamon,
¼ tsp ground nutmeg,
Pinch of salt.
Combine: Add cooked noodles and chopped pears into the custard and toss until evenly coated.
Bake: Pour mixture into prepared dish. Smooth top with spatula. Bake for 45–50 minutes, until set and golden on top.
Cool: Let cool for 10 minutes before slicing. Serve warm or at room temperature.
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