Kugel (Noodle Pudding with Cream Cheese)

9 to 10 oz. Jewish style broad egg noodles, cooked al dente
1/2 cup cream cheese, softened
1/2 cup sour cream
2/3 cup sugar
4 eggs
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1 cup golden raisins
1 cup chopped tart green apple
4 tbsp butter, melted
1/2 cup bread crumbs

Preheat oven to 375 degrees F.

Beat together the cream cheese, sour cream and sugar until well creamed and light.

Beat in the eggs, one at a time. Beat in the salt, cinnamon and nutmeg. Gently stir in the raisins and apples. (It's best to peel and chop the apples right before you mix them in to preserve their color.)

Combine the noodles and butter, mix in the egg mixture, then the bread crumbs.

Turn into a buttered 1.5-2 quart casserole and bake until set and the top is golden, starting to brown and get a little crunchy, rotating the casserole now and then, probably about 60-75 minutes.

From Lita