Farfel Pudding

Farfel pudding is a Passover staple that turns broken matzah pieces into a baked pudding that works as either a side dish or a simple dessert. The matzah farfel gets a quick soak in cold water, just enough to moisten it without making it soggy, then gets mixed with beaten eggs, oil, sugar, fruit, and nuts.

The eggs bind everything together during baking, giving the pudding a custardy quality underneath a golden, slightly crispy top. You can use apple or banana (or both), each bringing a different character. Apple holds its shape and adds a tart crunch. Banana melts into the pudding for a softer, sweeter result.

Chopped nuts stirred throughout add texture that breaks up the otherwise soft, eggy interior. The pudding bakes for 30-40 minutes until the top is brown and the edges pull away from the pan slightly.

Kitchen Tips

• Drain the farfel immediately after soaking. The goal is damp, not wet. Soggy farfel makes a gummy pudding.
• Beat the eggs with the oil or margarine before adding the farfel. This coats the pieces evenly and helps them crisp up on top.
• Use a firm apple variety like Granny Smith if you want pieces that hold their shape through baking.
• The pudding is done when the top is golden brown and the center is set. A slight jiggle is fine since it firms up as it cools.

Variations

• Add a teaspoon of cinnamon and a pinch of nutmeg for a warmer, spiced version.
• Mix in ½ cup of raisins with the fruit and nuts.
• Use coconut oil instead of margarine for a dairy-free version with a subtle tropical note.