Peach Noodle Kugel
|Wide egg noodles||8 Ounce (1 Package)|
|Sugar||1⁄2 Cup (8 tbs)|
|Freshly grated lemon peel||1 1⁄2 Tablespoon|
|Milk||2 Cup (32 tbs)|
|Dark seedless raisins||1⁄2 Cup (8 tbs)|
|For streusel topping|
|Plain dried bread crumbs||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Canned sliced cling peaches||16 Ounce, drained (1 Can)|
1. Preheat oven to 350°F. Grease 12" by 8" baking dish. Cook noodles as label directs; drain. In large bowl, toss hot noodles with butter.
2. In medium bowl, with wire whisk or fork, beat eggs, sugar, lemon peel, and salt until well mixed; stir in milk and raisins. Stir egg mixture into noodles; pour into prepared dish. Bake 30 minutes.
3. Meanwhile, prepare streusel topping: In small saucepan, melt butter over low heat. Stir in dried bread crumbs and cinnamon.
4. Remove dish from oven; arrange peach slices on top and sprinkle evenly with topping. Bake 15 minutes longer. Let stand about 30 minutes for easier serving.