Barefoot Contessa Noodle Kugel
Baked in a water bath.
Ingredients
- 1 lb Egg noodles, wide
- Vegetable oil, a drizzle for the water
- 5 Egg, extra-large
- 4 cup Half-and-half
- 1/4 cup Light brown sugar, packed
- 2 tsp Vanilla extract, pure
- 1/2 tsp Cinnamon, ground
- 1 1/2 tbsp Kosher salt
- 1/2 tsp Black pepper, freshly ground
- 1 cup Ricotta
- 1 cup Golden raisins
- Butter, for the dish
Directions
- Preheat the oven to 350 degrees F and butter a 10 by 13 by 2 1/4-inch baking dish.
- Cook the noodles in a large pot of boiling salted water with a drizzle of oil until tender, 6 to 8 minutes. Drain.
- Whisk the eggs, half-and-half, brown sugar, vanilla, cinnamon, salt and pepper. Stir in the ricotta and raisins, then the noodles.
- Pour into the dish, set it in a larger pan and add hot water halfway up the sides. Cover everything with foil.
- Bake 45 minutes, uncover and bake another 45 minutes, until the custard is just set.