Prep Time: 20 Minutes
Cook Time: 45 Minutes
16 ounces, weight Egg Noodles, Cooked For Half The Cooking Time
¼ cups Butter
Zest Of One Lemon
¾ cups Sugar
1-½ teaspoon Cinnamon
1-½ teaspoon Salt
4 whole Eggs Beaten
1-½ can (20 To 22 Ounces Total) Peach Halves, Chopped Into Large Chunks
2 cups Whole Milk
2 cups Corn Flakes, Slightly Crushed
¼ cups Butter, Melted
¼ cups Brown Sugar
Cook and drain noodles. Add lemon zest and butter and toss to melt the butter.
Pour in sugar, salt, and cinnamon. Stir to combine.
Add beaten eggs, milk, and peaches. Stir to combine.
Taste and adjust seasonings, adding more salt or sugar as needed. Pour noodles—including all the liquid—into a buttered 9 x 13-inch baking dish.
Place the corn flakes into a large Ziploc bag. Crush them slightly. Melt butter and stir in brown sugar. Pour this in with the corn flakes and toss to combine.
Sprinkle corn flakes over the top. Bake kugel for 45 minutes, or until golden brown.