This beautiful sweet pecan kugel was passed along to my mother many years ago and she’s been making it at holiday parties ever since I was a child.
Sweet Pecan Kugel
This beautiful sweet pecan kugel was passed along to my mother many years ago and she’s been making it at holiday parties ever since I was a child. We have a variety of kugels in the family but this is a particular favorite of mine. It’s sweet, but it’s versatile. It can accompany breakfast or a light lunch, and it works well as a side dish with meat, chicken or fish for dinner. And it works great as a dessert! You make it very much like an upside down cake, flipping it over after it’s done baking and has cooled for a few minutes. You can make the first part (the topping) one or two days beforehand and leave it covered in the refrigerator. You can make the entire kugel ahead of time and freeze it; defrosting it the day before you use it. Enjoy!
Sweet Pecan Kugel
Ingredients
Topping:
- 4 ounces (1 stick) unsalted butter
- 1 cup packed dark brown sugar
- 1 large package whole pecans
Filling:
- 16 ounce bag broad egg noodles
- 4 large eggs
- 2 ounces (4 tablespoons) unsalted butter, melted
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 2/3 cup granulated sugar
Instructions
To make the topping:
- Melt the butter and pour evenly into the bottom of a 10 1/2 inch Bundt pan.
- Add the brown sugar to the pan and it spread evenly all around, combining with the butter.
- Next you will be placing whole pecans into the butter/brown sugar mixture in a decorative, circular designs- one inner circle, one outer circle. Sort through the bag of pecans and select nuts that look pretty and are similar in size. You'll need approximately 40 pecans. Keep in mind that you will be turning this upside down at the end, so the top side of the pecan will be pressed down into the sugar mixture.
- Start with the inner circle and carefully line up whole pecans one by one, the end of each pecan touching the center pole of Bundt pan until you've created the circle.
- Next, move the the outer edge of the Bundt pan. End to end, carefully make a circle of pecans around the outer edge of the pan, pressing them slightly into the sugar/butter mixture.
- Place the Bundt pan in the refrigerator to set and harden for at least an hour.
To prepare the filling:
- Boil noodles for 3-5 minutes. Don't overcook them; they'll be cooking further in the oven. Drain well and set aside.
- Beat the eggs lightly.
- Add the sugar, melted butter, cinnamon and salt to eggs and combine evenly.
- Add egg mixture to the egg noodles.
To assemble the kugel:
- Preheat the oven to 325 degrees F.
- Take chilled, set Bundt pan out of the refrigerator.
- If the egg/noodle mixture has settled, give it a quick stir. Carefully pour it into the Bundt pan. Spread the noodles evenly.
- Place the Bundt pan into the oven on the center rack. Bake for 45-60 minutes, until set.
- Remove from the oven and allow to cool for 5 minutes. Then carefully run a knife along the edges or gently shake kugle to loosen.
- Using a pot holder, put a plate under the hot Bundt pan. Holding the Bundt pan firmly against the plate, invert the kugle. Carefully remove Bundt pan.
- Some of pecans may have dislodged; simply replace them into the circular design.
- Serve warm or room temperature.
Please read my full post for additional recipe notes, tips, and serving suggestions!
Recipe Troubleshooting
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)
cookinginsens says
I don’t think I’ve ever eaten a kugel. That looks very pretty.
Pâte à Chew says
Wow that is so pretty! And sounds delicious!
spree says
Positively gorgeous! I just had to say…now leet me go back and read the recipe!
fieldsofcake says
Oh WOW! This is an adventure I have yet to take. I may just have to dive in!
Rufus' Food and Spirits Guide says
Beautiful!
Tutti Dolci ( says
I love that glass plate!
Beth says
I’ve never seen something like this before, but it looks great! Do you think it would work with gluten free noodles?
Savory Simple says
I don’t see why not but you’ll probably get a different consistency. Egg noodles are incredibly soft which is why they’re used in this kugel. Every gluten free pasta I’ve tried is somewhat tough, but maybe you’ve seen different results?
Beth says
Gluten Free pasta does indeed seem to be more tough and grainy…I’ll let you know how it goes if I get a chance to try it out :)
Eielofview says
for a softer pasta (that is gluten free) rice noodles but you will only really need to blanch them. Also, there is a pasta that is a corn rice blend that is very close to gluten filled pasta. But the only place I have seen it is at wal-mart.
Beautiful recipe. will be making this on Hanukkah with gluten free noodles hehe.
maryklein8 says
wow. i’ve never seen ‘pretty’ kugel! we always just make it in a big pan. this is brilliant!
Penny says
Mmm, kugel!! A taste of my youth :) Although, ours weren’t quite that fancy. We stuck exclusively with the square shape. lol
sweetsimplestuff says
Oh my! It looks so pretty and sounds so good.
Marilyn Zembo Day says
I think I have to try this recipe over the holidays. Maybe for Christmas Eve as dessert (am planning a Polish buffet), and any leftovers could be for breakfast! Thanks!
artistrybyadele says
Mmmmm. I love Kugel. My grandma makes the best one I’ve ever tasted but this looks like it could take the lead! Thanks for sharing.
njbrown says
I’ve never seen such a beautiful kugel!
JeniferR says
Oh my word. I don’t know what a sweet pecan kugel is so I clicked to find out. OH MY WORD!!!! This looks so good.
Zoe says
YUMMMMMM!