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.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 311 Calories

Ingredients

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

Recipe Instructions

Step 1

Lightly coat a 2-quart baking dish with cooking spray. Set aside.

Step 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.

Step 3

Preheat the oven to 350 degrees F (175 degrees C). Remove baking dish from the refrigerator and uncover.

Step 4

Bake in the preheated oven until puffed and set, 40 to 45 minutes. Remove from the oven and let sit at room temperature for at least 15 minutes.