Pregnancy Friendly Noodle Kugel
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Learn more →Ingredients
12 servings
- 1 lb wide egg noodles
Ingredient noteThe egg in these is pasteurized when the product is made, and it gets cooked again here, so it is fine during pregnancy.
- 1 tbsp unsalted butter, for the pan
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 6 large eggs
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 2 cups sour cream
- 1 cup whole milk
- 2 tsp vanilla extract
- ½ tsp ground cinnamon
- ½ tsp salt
- ½ cup raisins (optional)
For the topping
- 2 tbsp granulated sugar, for topping
- ½ tsp ground cinnamon, for topping
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish generously with 1 tbsp butter and set aside.
- 2
Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until just tender, about 7–8 minutes. Drain in a colander and return to the pot.
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