Farfel Pudding

Name: Farfel Pudding
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 8 to 10 servings
Ingredients: Canola oil spray, for greasing; 6 cups matzo farfel (see Cook's Note); 3 large eggs, beaten; 2 1/2 cups boiling salted water; Kosher salt; 1 medium onion, sliced; 2 tablespoons canola oil

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Level: Easy

Total: 1 hr 15 min
Active: 30 min

Yield: 8 to 10 servings

Level: Easy

Total: 1 hr 15 min
Active: 30 min

Yield: 8 to 10 servings

Ingredients

Canola oil spray, for greasing

6 cups matzo farfel (see Cook's Note)

3 large eggs, beaten

2 1/2 cups boiling salted water

Kosher salt

1 medium onion, sliced

2 tablespoons canola oil

Directions

Preheat the oven to 375 degrees F and grease a 2-quart casserole dish or a 9 by 13-inch baking dish with canola oil spray.
In a large bowl, stir together the farfel and beaten eggs. Let stand until dry to the touch, 15 to 20 minutes. Transfer the farfel and egg mixture to a medium saucepan and pour the boiling salted water over the farfel, a little at a time, stirring until thoroughly combined. Bring the mixture to a boil and immediately remove from the heat. Let stand for 15 minutes.
Meanwhile, cook the onions in the canola oil in a medium skillet over medium heat until lightly browned, 15 to 20 minutes. Season with salt. Stir the onions into the farfel mixture.
Spread the mixture into the greased casserole dish. Cover with foil and bake the pudding for 30 minutes. Uncover and bake until the top is golden, about 15 minutes more. Let stand for 5 to 10 minutes before serving.