Eggnog Gingerbread Kugel – a sweet Jewish noodle casserole made with eggnog, holiday spices and a gingersnap crumble topping. This easy make-ahead dessert is perfect for a holiday potluck. It’s a decadent indulgence!
Eggnog, holiday spices, and a gingerbread-style topping give this kugel a unique and delicious flavor. I’m one of those people who absolutely loves eggnog, which apparently isn’t such a rare thing in America. In fact, some Americans love eggnog so much that it once caused a riot.
The cadets of West Point upheld an annual tradition of indulging in spiked eggnog during their Christmas festivities. When Colonel Sylvanus Thayer was appointed the school’s new superintendent in 1826, he challenged this tradition by forbidding the consumption, purchase and storage of alcohol at West Point. The cadets refused to have their tradition taken from them and smuggled in alcohol from nearby taverns. Some even traveled across the Hudson River to be sure they had enough whiskey to get them through the night.
Thayer, knowing that the cadets might not obey his orders, sent two officers to look out for any unusual activity. Sure enough, the night took a rowdy turn, complete with broken windows, fights and more than a few hangovers. In the end 19 cadets were expelled and, perhaps not surprisingly, West Point no longer hosts a large holiday celebration. The raucous event will forever be known as the Eggnog Riot.
This Eggnog Gingerbread Kugel is so delicious, it may very well start a riot in your kitchen! The creamy, dreamy flavor of eggnog takes a basic noodle kugel and makes it into something really special for the holidays. The gingersnap crumble takes it over the top. Happy holidays!
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Eggnog Gingerbread Kugel
- 12 oz wide egg noodles
- 2 tbsp unsalted butter
- 6 eggs
- 8 oz cream cheese
- 3/4 cup ricotta cheese
- 3/4 cup eggnog or soy nog
- 1/3 cup sugar
- 1 1/2 tsp vanilla
- 1 tsp cinnamon
- Dash of nutmeg
- 3/4 cup golden raisins
- 3/4 cup gingersnap crumbs
- 2 tbsp unsalted butter, chilled
- 2 tbsp sugar
- Preheat oven to 350 degrees F. Bring a large pot of water to a boil. Add egg noodles, stir, and boil until just tender (just slightly al dente). Drain. Melt 2 tablespoons of butter in the hot noodles and stir to coat.
- In a 14-cup food processor or a large blender, combine 6 eggs, cream cheese, ricotta cheese, eggnog or soynog, sugar, vanilla, cinnamon, and nutmeg. Blend the ingredients until creamy.
- Add creamy mixture to the noodles in the pot along with the raisins. Stir all ingredients until thoroughly mixed. Pour the noodle mixture into a greased 9×13 baking dish.
- Combine gingersnap crumbs and sugar in a small mixing bowl. Chop butter into small pieces and mix it into the crumbs. Use your hands to work the mixture until it’s crumbly.
- Sprinkle the topping evenly over the top of the kugel.
- Cover dish with foil and place in the oven. Bake the kugel for 40 minutes. Remove the foil and bake for 10-20 minutes more until the top is golden brown and the center is no longer liquid. May be served warm or cold; refrigerate if you don’t plan on serving it the same day you make it. If you want to reheat your kugel, place it in a 350-degree oven for 15-20 minutes; it will warm up more evenly if you cut it into individual pieces prior to reheating.