Dairy Free Pear Kugel with Egg Noodles

Dairy free Pear Kugel

Some people think you need cottage cheese or heavy cream to get a custardy bake, but that's not true. The right ratio of eggs and a thick dairy-free cream alternative creates the same richness.

This dairy free pear kugel brings together tender wide noodles and juicy pears. It's a great way to get those warm, nostalgic flavors while keeping the recipe pareve.

Expect a dish that's sweet but not overpowering, with a deep mahogany-brown top and a center that holds together perfectly. It's simple to put together and works for almost any occasion.

Why This Custard Sets

• Under-cooked Noodles: Boiling the noodles for slightly less time prevents them from absorbing too much custard and turning mushy.
• Egg-Sugar Froth: Whisking the eggs and sugar until pale adds air, which gives the kugel a lighter lift in the oven.

What You'll Need

To get this right, you need ingredients that provide structure and moisture. The wide egg noodles act as the base, while the dairy-free sour cream provides the necessary fat to mimic a traditional custard.

For the pears, use ones that are ripe but still firm. If they're too soft, they'll dissolve into the batter. If you can't find dairy-free sour cream, a thick cashew-based sour cream or a very thick vegan Greek-style yogurt works well.

• 12 oz wide egg noodles
• 2 tbsp dairy-free butter Why this? Prevents noodles from clumping after boiling
• 4 large eggs
• 1/2 cup granulated sugar
• 1 cup dairy-free sour cream Why this? Adds the creamy fat needed for the custard
• 1 tsp vanilla extract
• 1/2 tsp salt
• 3 medium pears, peeled, cored, and diced Why this? Adds natural sweetness and moisture
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 tbsp melted dairy-free butter Why this? Greases the pan for a clean release

Essential Kitchen Tools

Just a few standard tools are required. Grab a large pot for boiling the noodles, a big mixing bowl, and a whisk. For the correct thickness, use a 9x13 inch baking pan. A rubber spatula works best for gently folding in the pears.

From Prep to Plate

Boiling the Noodles

Heat a generous amount of salted water until boiling. Add the 12 oz wide egg noodles and cook for 1-2 minutes less than the package directions to ensure they stay al dente. Drain the noodles and toss them with 2 tbsp dairy-free butter to prevent sticking, then set aside to cool slightly.

Be careful not to overcook them, or they will lose their bite in the oven.

Mixing the Custard

In a large mixing bowl, whisk 4 large eggs and 1/2 cup granulated sugar until the mixture is pale and frothy. Stir in 1 cup dairy-free sour cream, 1 tsp vanilla extract, and 1/2 tsp salt until the batter is velvety and smooth.

Folding in the Flavor

Using a spatula, gently fold the cooked noodles and diced pears into the custard base. Sprinkle in 1 tsp ground cinnamon and 1/4 tsp ground nutmeg, stirring just until the fruit and spices are evenly distributed. Keep the stirring gentle as you bring your dairy free pear kugel together.

Baking to Golden Perfection

Set your oven to 350°F (180°C). Grease a 9x13 inch baking pan with 2 tbsp melted dairy-free butter or line it with parchment paper. Pour the mixture into the pan and smooth the top.

Bake for 40-45 minutes until the edges bubble, the surface turns a mahogany brown, and the center reaches an internal temperature of 160°F (71°C).

Problems and Solutions

If the center feels too soft, it might be due to the ripeness of your pears. Very juicy pears can release extra liquid during baking, which slows down the set.

When the top browns too quickly, it usually means your oven rack is too high. Moving the pan to the center or lower rack helps the middle cook through before the top burns.

Fixing a Soggy Texture

If you notice a lot of liquid pooling around the pears, try patting the diced fruit dry with a paper towel before folding them in. This keeps the custard firm.

Avoiding Mushy Noodles

Mushy noodles happen when they're over-boiled before they even hit the pan. Always pull them off the heat while they still have a firm core.

Ways to Customize

Feel free to customize this recipe to your liking. For a dairy-free and gluten-free Pear Kugel, simply substitute the egg noodles with your preferred gluten-free wide noodle option. Be aware that GF noodles are often more delicate, so exercise extra care when folding them into the mixture.

I recommend adding a pinch of ground cardamom to the spice blend for a floral aroma. For a bit of texture, stir in 1/2 cup of toasted walnuts or slivered almonds immediately before baking.

Storage and Leftovers

Keep leftover dairy free pear kugel in a sealed box in the refrigerator for about 4 days.

This dish freezes surprisingly well. Wrap individual slices in parchment paper and then foil, and they'll stay good in the freezer for up to 3 months.

To reheat, place slices in a 300°F (150°C) oven covered with foil for 10-15 minutes, until the center reaches 165°F (74°C). If you're in a rush, the microwave works on medium power for about 60 seconds, then check that the center reaches 165°F (74°C).

For zero waste, don't toss the pear peels if they're organic. You can simmer them with a bit of cinnamon and water to make a light, fragrant pear tea.

How to Serve

This is great served warm, but it's also delicious chilled. I like to serve a square with a dollop of coconut whipped cream or a drizzle of maple syrup on top. It works as both a side dish for a festive meal or a standalone dessert.