Noodle Kugel with Pineapple Brule

Directions

1. flat noodles, eggs, milk, half-and-half, Szechuan pepper (ground), 5 spice powder, salt, Vanilla, crystallized ginger , unsweetened chip coconut, sliced almonds, butter
2. Preheat oven 325' F, Butter a 8x8 inch casserole dish, scatter 2 T. of coconut in dish. Have a water bath set up to put dish in.
3. Cook noddles and drain well.
4. Beat eggs, milk , half & half, pepper, salt, vanilla, 5 spice, and ginger using a wire whisk.
5. Add noodles and stir together.
6. Pour into prepared dish, scatter remaining coconut and almonds on top, drizzle with melted butter.
7. Cover tightly with tin foil, place in water bath and bake for 35 minutes.
8. Remove foil, bake another 10 minutes, almonds and coconut will brown lightly. remove from water bath.
9. Serve with Pineapple Brule

1. Fresh cored and peeled pineapple in its juice, butter, brown sugar, lime juice, soy sauce,crystallized ginger, vanilla bean,water, bourbon,
2. Slice pineapple in 1/4 inch rings and then quarter
3. Using a small saucepan melt butter over low heat.
4. Add 1 cup of brown sugar, water, bourbon, lime juice, ginger and scrape vanilla bean into pan.
5. Cook for 10 minutes, stirring frequently. It should be bubbling on low heat and reduce to syrup consistency. Set aside. (This can be made a day ahead and refrigerated.)
6. Arrange pineapple slices in pie dish and pour enough syrup over to almost cover pineapple, top each with pieces of ginger and sprinkle remaining 1/4 c. brown sugar on pineapple. (I continued to reduce the remaining sauce , would be great over ice cream:)
7. Put pie dish under the broiler and heat until pineapple caramelizes to your liking.
8. Cut a piece of kugel, arrange pineapple on or around kugel and drizzle with syrup.