Butterscotch Carrot Noodle Pudding Aka Kugel
Indulge in the rich, comforting flavors of Butterscotch Carrot Noodle Pudding, also known as kugel – a delightful twist on a traditional dish. This decadent baked treat combines tender wide egg noodles with a luscious homemade butterscotch sauce made from brown sugar, butter, and heavy cream. Grated carrots add a subtle sweetness and vibrant color, while warm cinnamon and optional raisins lend a cozy, spiced aroma. Topped with a crunchy layer of buttery breadcrumbs and pecans, this kugel offers the perfect balance of creamy and crispy textures. Whether served as a unique dessert or a crowd-pleasing side dish, this 50-minute bake is sure to be a centerpiece of your table. Perfect for holidays, potlucks, or cozy family dinners, it’s a must-try for lovers of nostalgic comfort food with a gourmet twist.
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Recipe Information
Ingredients
- 12 ounces Wide egg noodles
- 4 tablespoons Unsalted butter
- 1 cup Brown sugar
- 1 cup Heavy cream
- 0.25 teaspoons Salt
- 1 teaspoon Vanilla extract
- 4 large Eggs
- 2 cups Grated carrots
- 1 teaspoon Ground cinnamon
- 0.5 cup Raisins (optional)
- 0.5 cup Breadcrumbs
- 0.25 cup Chopped pecans (optional)
Instructions
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions until al dente. Drain and set aside.
In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar and heavy cream, cooking until smooth and bubbling, about 3-4 minutes. Add the salt and vanilla extract, then remove from heat.
In a large bowl, whisk the eggs. Gradually add the butterscotch mixture to the eggs while whisking constantly to temper them.
Stir the grated carrots, cinnamon, and raisins (if using) into the egg mixture. Add the cooked noodles and toss to coat evenly.
Pour the noodle mixture into the prepared baking dish. Spread it out evenly.
In a small bowl, mix the breadcrumbs and chopped pecans (if using). Sprinkle the mixture evenly over the top of the kugel.
Bake in the preheated oven for 40-50 minutes, or until the top is browned and set.
Remove from the oven and let cool for 10-15 minutes before slicing and serving.
Serve warm as a dessert or side dish. Enjoy!
Nutrition Facts
Calories |
2803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.3 g | 218% | |
| Saturated Fat | 84.8 g | 424% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1108 mg | 369% | |
| Sodium | 2038 mg | 89% | |
| Total Carbohydrate | 277.6 g | 101% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 207.9 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 448 mg | 34% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1775 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
