Apricot Noodle Kugel recipe

12 servings

1 (8 ounce) package wide egg noodles

1/4 cup butter, softened

1 (3 ounce) package cream cheese, softened

3 eggs, beaten

1/2 cup white sugar

1 teaspoon vanilla extract

1 cup apricot nectar

1 cup milk

1/2 cup golden raisins (optional)

1 1/2 cups cornflake crumbs

1/2 cup butter, softened

1/4 cup white sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

Preheat oven to 350 degrees F (175 degrees C).

Lightly grease a 9x9 inch baking pan.

Bring a large saucepan of lightly salted water to a boil.

Stir in egg noodles, and cook for 8 to 10 minutes or until al dente; drain.

In a medium bowl, thoroughly mix egg noodles with 1/4 cup butter, cream cheese, eggs, 1/2 cup sugar, and vanilla.

Stir in apricot nectar and milk.

Mix in raisins.

Transfer to the prepared baking pan.

In a separate medium bowl, mix cornflake crumbs, 1/2 cup butter, 1/4 cup sugar, remaining vanilla, and cinnamon.

Spread over the egg noodle mixture.

Bake 45 minutes in the preheated oven, until bubbly and lightly browned.