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1
In a mixer fitted with the paddle attachment or beaters, cream the butter.
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2
Add the cream cheese and Mascarpone and beat until blended.
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3
Add the sour cream and mix.
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4
Add the sugar and beat until dissolved.
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5
Add the eggs one at a time and incorporate fully after each one.
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6
Add the vanilla.
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7
Almond extract, cinnamon and cream.
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8
In a large mixing bowl add the cooked noodles and custard and mix well by hand.
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9
Spray a 10-inch spring form pan with pan spray to grease.
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10
Sprinkle a little sugar around the edges of the spring form pan.
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11
Pour the custard into the spring form pan and place the spring form in a roasting pan.
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12
Slice the bananas and place around the kugel in a pattern.
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13
Place pecans around the bananas and sprinkle the entire kugel with crushed toffee bits.
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14
Place in a preheated 350-degree oven.
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15
Pour water into the roasting pan to come up half way around the spring form pan.
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16
You are creating a water bath for the custard to bake inches This makes for a very moist and creamy kugel.
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17
Bake for 1- 1/2 hours.
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18
Remove from oven and carefully remove from the water bath.
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19
Let cool and refrigerate at least a day before serving.
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20
Can be served chilled or at room temperature.
