I have been making this, my own, version of matzoh kugel (pudding) every Passover for at least 40 years and it is always a hit with family and friends, especially good as a side dish accompaniment with poultry.
1Break matzohs coarsely. Soak them in water just until soft (about 1 minute). squeeze out excess water. (DO NOT OVER SOAK!)
2In very large bowl, stir together the matzos and next 9 ingredients. Place in well-greased (or sprayed with Pam) baking pan or casserole dish. Sprinkle top with cinnamon-sugar mixture.
Note: The orange rind is a must! Add extra for even more flavor.
3Drizzle butter or margarine over top if desired. Bake at 350 until firm and browned (about 45 minutes).
4Note: This freezes well. I use the large slits of a hand grater, but you can use a food processor for speedier prep time.