Banana Pudding Kugel
Southern Banana Pudding combined with Jewish Kugel...HEAVEN
Servings: 0
Ingredients
Kugel
- 6 Ripe Bananas have one or two additional for decoration.
- 1 Pound Wide Egg Noodles
- 4 Lg. Eggs
- 1 Cup Whole Milk
- 3/4 Cup Granulated White Sugar
- 6 Tbs. Sour Cream
- 8 Oz. Cream Cheese, room temperature
Topping
- 1 Stick Unsalted Butter, melted
- 1/4 Cup Light Brown sugar
- 1-1/2 Cups Chopped Pecans, Nilla Wafers crushed or Cornflakes
Instructions
Kugel
- Preheat oven to 325°.Coat each banana with peel with a little of bit of neutral oil.Place on a roasting pan and roast at 325° for 10 minutes. Turn over and roast for another 5-10 minutes. You want them to be very dark.Remove from oven and let cool until you handle them. Slice open and remove roasted flesh to a bowl. Make sure the bananas are smooth. If you need to you can puree in a blender.
- Bring salted water to a boil and "par" cook your noodles. If the package says 8 minutes do 5, for example.Drain and cool slightly.
- Beat together with a hand mixer, eggs, milk, sugar, sour cream and cream cheese, until smooth.Stir in bananas.Add noodles to mixture and tossto coat well.
- Butter a 9x13 pan and pour noodles in . Bake in 325° oven for 45 minutes.
Topping
- While kugel is doing initial baking stir together the topping ingredients, butter brown sugar and your choice of crunch. The popular choice in my home was pecans, but I liked the Nilla wafers.At the 45 minute mark remove kugel from oven and add topping.Return to oven for another 15 minutes.Serve warm or cooled, It's delicious!