1 stick butter (plus extra for buttering baking dish)
8 ounces cream cheese
1 pint sour cream
1/4 cup plus 6 teaspoons sugar
2 teaspoons vanilla bean paste
4 eggs, beaten
3 teaspoons lemon juice
1/2 teaspoon sea salt
14 ounces egg noodles, cooked al dente
Cinnamon and sliced almonds for topping
Cream together the butter, cream cheese, sour cream, six teaspoons of sugar and vanilla bean paste. Next, add the beaten eggs, lemon juice, and salt.
Mix in the cooked egg noodles.
Pour into a buttered baking dish and top with 1/4 cup of sugar, cinnamon and sliced almonds.
Bake in a 350° oven for about 30 minutes or until golden brown and smelling amazing!
Celebrate all cultures this Holiday season with this traditional Jewish recipe. It repurposes leftover noodles in this unexpected, flavorful way. I love to eat it for breakfast! Happy Holidays, All!