Banana Pecan Custard Kugel Recipe

Name: Banana Pecan Custard Kugel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb wide egg noodles, cooked and drained; 1 cup of whole salted butter; 8 ounces cream cheese; 4 ounces mascarpone cheese; 8 ounces sour cream; 2 cups granulated sugar; 6 whole eggs; 2 egg yolks; 2 teaspoons pure vanilla extract; 2 teaspoons almond extract; 1 ½ teaspoons cinnamon; 2 cups light cream; 3 bananas; ¾ cup toasted pecans; ¾ cup crushed skorr toffee pieces (found in the baking aisle near chocolate chips)

Servings: persons

1 lb wide egg noodles, cooked and drained
1 cup of whole salted butter
8 ounces cream cheese
4 ounces mascarpone cheese
8 ounces sour cream
2 cups granulated sugar
6 whole eggs
2 egg yolks
2 teaspoons pure vanilla extract
2 teaspoons almond extract
1 ½ teaspoons cinnamon
2 cups light cream
3 bananas
¾ cup toasted pecans
¾ cup crushed skorr toffee pieces (found in the baking aisle near chocolate chips)

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

2563

kcal

Calories

166

Fat

218

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb wide egg noodles, cooked and drained, 1 cup of whole salted butter, 8 ounces cream cheese, 4 ounces mascarpone cheese, and more.

Yes, Banana Pecan Custard Kugel falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Banana Pecan Custard Kugel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions