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
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cooking spray
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6 matzo sheets
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8 large eggs
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1 cup whole milk
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¾ cup white sugar
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½ cup sour cream
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2 teaspoons vanilla extract
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1 teaspoon ground cinnamon
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¾ teaspoon kosher salt
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¼ teaspoon ground nutmeg
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¼ cup chopped golden raisins
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¼ cup chopped dried apricots
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¼ cup chopped dried apples
Instructions
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Lightly coat a 2-quart baking dish with cooking spray. Set aside.
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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.
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Preheat the oven to 350 degrees F (175 degrees C). Remove baking dish from the refrigerator and uncover.
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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.
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