Delicious, sweet and creamy crockpot kugel (noodle pudding) is a real treat! Soft, fluffy noodles combined with sweet cream cheese, eggs and dried cranberries make for an unforgettable dish everyone will love.
2cupsdried cranberriescan be substituted with raisins, if you prefer
cinnamon(optional)
Instructions
Line slow cooker with liner or parchment paper and spray with non-stick spray, set aside
Cook noodles according to instructions on package
Add butter and cream cheese to a large mixing bowl
drain noodles after cooking and place the hot noodles in the bowl with cream cheese and butter allow the hot noodles to melt/soften the butter and cream cheese a bit.
stir noodles together with cream cheese and butter until thoroughly mixed
add sugar, vanilla and dried cranberries to noodle mixture and allow to cool slightly
In a separate bowl, whisk eggs together
add eggs and milk to noodles and stir to combine
Pour mixture into lined slow cooker
cover and cook on high 3½-4 hours until fully set. If you want to confirm that your dish is cooked through, the middle should reach 165°F - the temperature at which is considered safe to eat cooked eggs.
Allow to cool, slice and serve
Enjoy!!
Notes
This dish can be made with wider noodles, if you prefer.