Overnight Matzo Bake
This is a Passover-friendly take on a breakfast noodle kugel! We often eat kugel with raisins and cinnamon. I chose to use raisins, dried apples, and dried apricots. Kugels are usually very dense and have a ton of sour cream and cottage cheese/cream cheese in them. I added just a bit of sour cream to keep things a bit lighter.
Ingreadients :
- cooking spray
- 6 matzo sheets
- 8 large eggs
- 1 cup whole milk
- ¾ cup white sugar
- ½ cup sour cream
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ¾ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- ¼ cup chopped golden raisins
- ¼ cup chopped dried apricots
- ¼ cup chopped dried apples
Step by Step :
- Lightly coat a 2-quart baking dish with cooking spray. Set aside.
- Break matzo sheets into bite-sized pieces. Whisk together eggs, milk, sugar, sour cream, vanilla, cinnamon, salt, and nutmeg in a large bowl. Stir in raisins, apricots, apples, and matzo pieces. Transfer to the prepared baking dish, smoothing into an even layer. Cover with aluminum foil and transfer to a refrigerator to chill for 8 hours, or overnight.
- Preheat the oven to 350 degrees F (175 degrees C). Remove baking dish from the refrigerator and uncover.
- Bake in the preheated oven until puffed and set, 40 to 45 minutes. Remove from the oven and let sit at room temperature for at least 15 minutes.
