Description

A comforting, sweet, and creamy blueberry noodle kugel designed for breaking a fast, cooked on a grill or smoker for a subtle smoky flavor without heating up the kitchen.

Ingredients

Scale

1 pound wide egg noodles
½ cup unsalted butter, melted
1 cup heavy cream
4 large eggs, room temperature
2 teaspoons vanilla extract
¾ cup granulated sugar
1 teaspoon ground cinnamon
¼ teaspoon nutmeg
2 cups fresh blueberries
1 teaspoon lemon zest
½ cup raisins (optional)

Instructions

Bring a large pot of salted water to a boil. Cook egg noodles until al dente, drain, rinse with cool water, and toss with a little melted butter to prevent sticking.
Preheat grill or smoker to 350°F (175°C) using indirect heat. For charcoal grills, bank coals to one side.
In a large mixing bowl, whisk together eggs, heavy cream, melted butter, sugar, vanilla extract, cinnamon, nutmeg, and lemon zest until smooth.
Add the cooked noodles to the custard mixture and stir gently to coat. Fold in the blueberries (and raisins, if using).
Grease a 9×13 baking dish. Pour the mixture into the dish and spread evenly.
Place the dish on the grill away from direct heat. Cover and bake for 45-60 minutes.
Check for doneness: edges should be golden brown and center set (internal temp 160°F). Tent with foil if browning too quickly.
Remove from grill and let cool for 10-15 minutes before serving.

Notes

Use indirect heat only to prevent burning. Room temperature eggs help prevent curdling. Fresh blueberries are preferred to avoid color bleeding. Can be made ahead and refrigerated overnight.

Prep Time: 20 minutes
Cook Time: 45-60 minutes
Category: Breakfast
Cuisine: Jewish-American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 22
Sodium: 180
Fat: 12
Saturated Fat: 6
Carbohydrates: 45
Fiber: 2
Protein: 8

Keywords: blueberry kugel, noodle kugel, outdoor breakfast, grill recipes, yom kippur break fast, gluten-free option, easy kugel