Le meilleur kugel aux nouilles

Ingrédients

• 1 lb. extra wide egg noodles
• 3/4 cup (1 1/2 sticks) butter, divided and melted (6 tablespoons + 6 tablespoons)
• 3/4 cup dark brown sugar
• 1/4 cups sliced almonds
• 4 eggs
• 1/2 cup sugar
• 2 teaspoons salt
• 1 1/2 teaspoons cinnamon

Préparation

1. 1

   Preheat the oven to 350°. Boil noodles per package instructions. Meanwhile, prepare a Bundt pan by coating it with cooking spray.

2. 2

   Melt 6 tablespoons of butter, and combine with dark brown sugar.

3. 3

   Sprinkle the almonds on the bottom of the Bundt pan, then evenly pour the brown sugar/melted butter mixture.

4. 4

   In a large bowl, whisk together the eggs, remaining 6 tablespoons of melted butter, cinnamon, sugar, and salt. Add the cooked (and slightly cooled) noodles and mix to combine with the sugar/egg mixture.

5. 5

   Pour or spoon the noodle mixture into the Bundt pan. Bake for 45 minutes to one hour.

6. 6

   Allow to cool for 15 minutes or so. Gently run a butter knife around the edges to loosen the kugel from the pan (be careful not to scratch the pan). A small nylon offset spatula is ideal, or small silicone spatula. Use a serving plate larger than the Bundt pan to place over the top, and carefully invert it onto the plate.