USA Recipes

Overnight Matzo Bake

This is a Passover-friendly take on a breakfast noodle kugel! We often eat kugel with raisins and cinnamon. I chose to use raisins, dried apples, and dried apricots. Kugels are usually very dense and have a ton of sour cream and cottage cheese/cream cheese in them. I added just a bit of sour cream to keep things a bit lighter.

Ingredients

  • cooking spray
  • 6 matzo sheets
  • 8 large eggs
  • 1 cup whole milk
  • ¾ cup white sugar
  • ½ cup sour cream
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon kosher salt
  • ¼ teaspoon ground nutmeg
  • ¼ cup chopped golden raisins
  • ¼ cup chopped dried apricots
  • ¼ cup chopped dried apples

Step by step

  1. Lightly coat a 2-quart baking dish with cooking spray. Set aside.
  2. Break matzo sheets into bite-sized pieces. Whisk together eggs, milk, sugar, sour cream, vanilla, cinnamon, salt, and nutmeg in a large bowl. Stir in raisins, apricots, apples, and matzo pieces. Transfer to the prepared baking dish, smoothing into an even layer. Cover with aluminum foil and transfer to a refrigerator to chill for 8 hours, or overnight.
  3. Preheat the oven to 350 degrees F (175 degrees C). Remove baking dish from the refrigerator and uncover.
  4. Bake in the preheated oven until puffed and set, 40 to 45 minutes. 

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