Pecan Kugel

    1 hour 30 minutes

    A great noodle kugel coated with a brown sugar/pecan mixture. Hot out of the oven it is guaranteed to be loved by all!

    6 people made this

    Serves: 8 

    • 500g wide egg noodles
    • 4 eggs
    • 65g melted butter, divided
    • 1 cup (150g) brown sugar, divided
    • 1 pinch salt
    • 1/2 cup chopped pecans

    Preparation:10min  ›  Cook:1hour20min  ›  Ready in:1hour30min 

    1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles and return to a boil. Cook the noodles uncovered, stirring occasionally, until cooked through but still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
    2. Preheat an oven to 170 degrees C.
    3. Beat eggs in a large bowl. Beat in half of the melted butter then stir in half of the brown sugar and a pinch of salt. Stir in the noodles, making sure the noodles are evenly coated. Spread the remaining butter on the bottom of a deep baking dish. Sprinkle the remaining brown sugar in the baking dish, patting the sugar up the sides. Spread pecans over the brown sugar. Pour noodle mixture over the sugar.
    4. Bake in the preheated oven until firm, about 1 hour and 15 minutes. Run a paring knife around the edge of the baking dish. Hold the pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the baking dish with a large platter and invert it to tip the baked noodles out of the baking dish and onto the plate.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (6)


    We like this. Just added a teaspoon of cinnamon to it. Thank you  -  12 Sep 2010  (Review from Allrecipes USA and Canada)


    You can't lose with this recipe. Everyone will love it. Pecans, butter, eggs, brown sugar and pasta. There won't be any leftovers! I use a 2.5 liter Pyrex baking dish (also called a casserole dish) and bake the kugel with the cover on. Enjoy!  -  08 Jun 2010  (Review from Allrecipes USA and Canada)


    Great recipe, thanks for sharing!  -  07 Jun 2011  (Review from Allrecipes USA and Canada)