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.

Overnight Matzo Bake
  • cooking spray

  • 6 matzo sheets

  • 8 large eggs

  • 1 cup whole milk

  • ¾ cup white sugar

  • ½ cup sour cream

  • 2 teaspoons vanilla extract

  • 1 teaspoon ground cinnamon

  • ¾ teaspoon kosher salt

  • ¼ teaspoon ground nutmeg

  • ¼ cup chopped golden raisins

  • ¼ cup chopped dried apricots

  • ¼ cup chopped dried apples

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

    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.

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

    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.

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