Pumpkin and Date Kugel

I needed a portable breakfast for work during Passover.  Just the last two days of the holiday.  One manager was out and I couldn't get off the full week.  At the last minute, I tossed a bag of Passover noodles into my cart.

Kugel is just a casserole.  In this case, it's a noodle and egg casserole.  I tend to call any noodle "pudding" a kugel, because that's how I was raised.  They're all super easy to make and can be sweet or savory.  I was debating making this a broccoli and cheese one, then decided I didn't want that for breakfast.

I used the potato-based Passover noodles, but there's nothing wrong with using wheat-flour noodles every other week of the year.  Or any other pasta you choose.  I also used coconut milk because I had half a can left from the sweet potatoes.  Cow, oat, almond, whatever milk you choose is fine.

8 oz noodles or pasta of choice
2 eggs
*1 C coconut (or other) milk
*1 C pumpkin purée
*1/2 C pitted, chopped dates (about 8 deglets)
2 Tb brown sugar
1/2 tsp cinnamon
dash salt

1.  Start cooking noodles according to package directions.  Preheat oven to 350º and grease an 8x8 baking dish, 9" cake pan, or any other casserole that can handle 1-1/2 quarts.  I used olive oil to make this klp and pareve.  Nothing wrong with butter, shortening, or pan spray.

2.  While the noodles are cooking, whisk together the milk, eggs, pumpkin, chopped dates, brown sugar, cinnamon, and salt in a medium mixing bowl.

3.  When noodles are al dente (aka about 80% done), drain.  Add to the pumpkin mixture and stir until evenly coated.  Transfer to prepared dish.  It's going to look soupy, but the noodles will soak up the liquid.

4.  Cover with foil or a lid and bake until set, about 30 minutes.  For a crispy top, remove cover for the last 10 minutes.  Allow to cool at least 15 minutes before serving, and an hour or overnight in the fridge if you plan to slice it.

Serves 6-8

Difficulty rating  π