Dairy-Free Pear Kugel

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

• 12 oz (about 340 g) wide egg noodles
• 4 medium firm pears, peeled and chopped
• 1 cup unsweetened almond milk (or any plant-based 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
• Optional topping: chopped nuts, dairy-free whipped cream, or a dusting of cinnamon sugar

Directions

1. Preheat oven to 350 °F (180 °C). Grease a 9×13 inch baking dish.
2. 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.
3. Prep pears: Peel, core, and chop 4 medium firm-ripe pears (e.g. Bosc or Bartlett).
4. Make custard: In a large bowl whisk together:
5. 1 cup unsweetened almond milk (or oat milk),
6. ½ cup applesauce,
7. ¼ cup light brown sugar or maple syrup,
8. 1 tsp vanilla extract,
9. ½ tsp ground cinnamon,
10. ¼ tsp ground nutmeg,
11. Pinch of salt.
12. Combine: Add cooked noodles and chopped pears into the custard and toss until evenly coated.
13. Bake: Pour mixture into prepared dish. Smooth top with spatula. Bake for 45–50 minutes, until set and golden on top.
14. Cool: Let cool for 10 minutes before slicing. Serve warm or at room temperature.