Sweet Kugel is a little like a bread pudding or custard with noodles instead of bread, and it is a traditional Passover treat that can be either savory or sweet. For this recipe, I prefer using a deep 9" cake pan, but any medium-sized casserole dish will work.
This recipe contains soy, which for Ashkenazic is prohibited during Passover. For a dairy-free and soy-free kugel recipe, check out my Sweet Coconut Kugel Recipe.
Make one medium-sized casserole
- 8 ounces wide egg noodles
- 4 large eggs, separated
- 3/4 cup and 2 T. dark brown sugar
- ¼ t. salt
- ¾ cup plain unsweetened soy yogurt
- 3 cups plain unsweetened almond milk
- 1/3 cup white granulated sugar
- 1 cup raisins
1. Preheat the oven to 350 F, and lightly oil a 9” x 13” casserole dish or, alternatively, a deep 10” cake pan or spring-form pan. Boil several cups of salted water, add the noodles and cook until tender. Drain pasta and set aside.
2. In a medium-sized bowl using an electric hand mixer at a medium-speed setting, beat the egg yolks with the brown sugar and salt until pale yellow and fluffy, about 3 minutes. Add the soy yogurt to the mixture, and beat for about 1-2 minutes more, or until well combined. Stir in the almond milk until just combined. Set aside.
3. In a large bowl using an electric hand mixer at a medium-speed setting (be sure to clean and dry the “beaters” before using), beat the egg whites until forming stiff peaks, about 3-4 minutes. Add the white sugar and beat until glossy, about 2-3 minutes more.
4. Add the pasta and raisins to the egg yolk mixture, stirring until just combined. Using a large, flat spatula, carefully fold ¼ of the egg white mixture into the pasta-egg mixture until just incorporated. In 3 more additions, fold in the remaining egg whites until just combined. Carefully pour the mixture into the prepared pan and bake until golden brown, about 50 minutes. Serve warm.
