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.
Blue Ribbon Recipe
Many kugels are made with noodles and we loved the matzo in this recipe. When baked, the matzo and egg have almost a bread pudding texture. The flavor is amazing. It's overloaded with apples and cinnamon. Orange zest adds a nice, fresh flavor. This is classified as a side dish, but could really be a dessert.
raisins, any type note: may use craisins for a change.
apples (any type, but I like delicious), peeled or partially peeled
orange, zest only
almonds, chopped or sliced
butter or margarine, melted
How To Make matzo apple orange kugel
Test Kitchen Tips
To wet the matzo, we poured enough water to wet them. Then stirred around to make sure coated. After we let them sit, we used a paper towel to squeeze out excess water. Also, we forgot to add the slivered almonds so we sprinkled them over the kugel once baked.
Break matzohs coarsely. Soak them in water just until soft (about 1 minute). Squeeze out excess water. (DO NOT OVER SOAK!)
In a very large bowl, stir together the matzos and the eggs, sugar, salt, cinnamon, raisins, apples, orange zest, and almonds.
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.
Drizzle butter or margarine over the top if desired.
Bake at 350 until firm and browned (about 45 minutes).
Note: This freezes well. I use the large slits of a hand grater, but you can use a food processor for speedier prep time.
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