Noodle "puddings" are popular side dishes that also double as slices of soothing comfort. Here, egg noodles are baked in a savory egg custard and usually served warm. While this is often served on Jewish holidays, and especially on Break the Fast dinner after the conclusion of Yom Kippur services, it is equally at home anytime as a delectable dish on most family dinner tables.

This is a crowd pleaser for children and adults. Cream cheese, sour cream and cottage cheese are added to the eggs to form a custard. A saute of caramelized leeks, shredded carrots and spinach, along with cooked noodles, are folded into the pudding to make for a savory vegetarian favorite. For the topping, the crispy Japanese-style breadcrumbs called panko add a crunchier texture than fine breadcrumbs. One bite of the vegetable noodle custard with the crispy parsley topping may convince you to make this a happy family tradition.

There are a number of ways to serve this. You could present this as a main course brunch entree, a side dish for roasted chicken or brisket, or as a vegetarian dish alongside a few vegetable salads as a light dinner.

A few more tips: Use low-fat sour cream, cottage cheese and cream cheese for a lighter version.

Advance Preparation: Make up to eight hours ahead through Step 4, cover and refrigerate. Remove from the refrigerator one hour before baking.

Savory Noodle Kugel with Caramelized Leeks

Serves 8

4 tablespoons olive oil

4 large leeks, white and light green part only, chopped

2 carrots peeled and shredded, about 1 cup

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