Ingredients:

  • 4 medium ripe pears, peeled, cored, and sliced (about 4 cups)
  • 1 cup uncooked broad egg noodles (use a gluten-free brand if desired)
  • 3 large eggs
  • 1/3 cup unsweetened applesauce
  • 1/4 cup maple syrup (or agave nectar for a vegan option)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup unsweetened almond milk (or any dairy-free milk of your choice)
  • 1/3 cup chopped walnuts or pecans (optional)
  • Cooking spray or oil for greasing the baking dish

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with cooking spray or lightly oil it.
  2. In a pot of boiling salted water, cook the egg noodles according to the package instructions until al dente, usually around 5-7 minutes. Drain and set aside.
  3. In a large mixing bowl, beat the eggs. Add unsweetened applesauce, maple syrup, vanilla extract, ground cinnamon, ground nutmeg, salt, and almond milk. Whisk everything together until smooth.
  4. Add the cooked noodles to the wet mixture and stir until fully combined. This will help ensure the noodles are evenly coated with the liquid.
  5. Gently fold in the sliced pears and nuts (if using) into the noodle mixture until they are evenly distributed.
  6. Pour the mixture into the prepared baking dish and spread it out evenly.
  7. Place the baking dish in the preheated oven and bake for about 35-40 minutes, or until the top is golden brown and puffed up. A toothpick inserted in the center should come out clean.
  8. Allow the kugel to cool for at least 10 minutes before cutting into squares. Serve warm or at room temperature.