Yesterday I noticed an article on Kugel in the New York Times (link below). But I have a question.
My family has never made sweet kugel. In fact, the ingredients in our kugel are just wide egg noodles, butter (lots, a full stick and maybe more), eggs and salt. Then it's baked in the oven. It's delicious!! It turns out well but not as well when it's made with Fleishmann's for a meat meal.
Anyway, does anyone else make kugel this way? Is this salt and pepper pudding, like I've seen at Zabar's in the kosher section? It doesn't look like that. But I remember the first time I tried sweet kugel, with raisins and cinnamon, I thought to myself, "this is really weird."