Kugel

Traditionally a Jewish dish, kugel is an egg custard, generally mixed with noodles or grated potatoes, baked until firm. It can be either sweet or savory. It is eaten as a comfort food year round, and on the special occasion of certain Jewish holidays like Rosh Hashana, Yom Kippur and Passover.http://healthycooking.suite101.com/article.cfm/noodle_kugel Kugel is technically a baked pudding, such as a British style of pudding, not a fluffy dessert pudding. Kugel came to have its nickname "ball" in German because of the small round pot in which it is baked.http://whatscookingamerica.net/Glossary/K.htm

"Kugel in the year 2005 often has individual shapes in tiny bundt pans, silicone pans or cookie cutters. It is the same traditional food modernized and updated." Cooks are no longer skeptical of newer ingredients.http://www.nytimes.com/2005/09/28/dining/28rosh.html

The history of kugel is that the dish originated about 800 years ago, and was made of bread and flour. Now, in modern times, other ingredients such as savories like vegetables and meat, or sweets such as raisins and apples have been added.http://www.kfp740cr.info/several-kugel-recipes-and-the-history-of-kugel.html

In Eastern-European towns, homemakers would be seen on Fridays, carrying pots of stew for the Sabbath to the village bakery. In the large pots of stew would be the "ball" - the little round pot of kugel. The ovens were still warm from baking braided challah, the Sabbath bread. The women would collect their freshly-baked meals and eventually, kugel was prepared separate from the stew and in a larger pan.http://whatscookingamerica.net/Glossary/K.htm