Harvest Noodle Pudding - Fruit Kugel

Harvest Noodle Pudding - Fruit Kugel

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MikeP 1

"An old-time noodle custard dessert recipe with a bit of a modern twist. Layered egg noodles with apples, pears and dried cranberries baked in sweet custard. It has a warm grandmotherly taste and feeling to it. Simple yet rich in flavor with little effort in preparation sure to please many in the autumn. It takes advantage of apples and pears harvested in the fall along with tangy sweet dried cranberries."
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2 h servings 228 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 228 kcal
  • 11%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 33.9g
  • 11%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 118 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease an 8x8-inch baking dish with melted butter.
  3. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
  4. Mix the apple and pear with lemon juice in a bowl; set aside.
  5. Beat milk, eggs, applesauce, white sugar, light brown sugar, vanilla extract, cinnamon, salt, and nutmeg in a large bowl until just combined.
  6. Stir cranberries, egg noodles, and apple mixture into the egg mixture; pour in prepared baking dish and cover baking dish with aluminum foil.
  7. Bake noodle pudding in preheated oven until set, 35 to 45 minutes.
  8. Remove foil and return pudding to oven to bake until browned, about 10 minutes more; cool to room temperature or serve chilled.


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Absolutely delicious! Wish I had doubled the recipe. Son would not eat the cranberries saying raisins would be better. Either way very tasty as the flavor of the custard is what makes the dish.

I made this kugel for Passover. I made a double batch, and substituted golden raisins for the cranberries. Everyone at the Seder table loved it. There were no leftovers.

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