Sweet Noodle Kugel
This classic, comforting Jewish noodle kugel features tender egg noodles baked in a rich, creamy, and lightly spiced custard.
Ingredients
- •12 ounces wide egg noodles
- •1/2 cup unsalted butter, melted
- •16 ounces sour cream
- •1 cup cottage cheese
- •4 large eggs, lightly beaten
- •1/2 cup granulated sugar
- •1 teaspoon vanilla extract
- •1/2 teaspoon ground cinnamon
- •1/2 cup golden raisins (optional)
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish with butter or non-stick spray.
- 2
Bring a large pot of salted water to a boil and cook the egg noodles according to package directions until al dente. Drain well.
- 3
In a large mixing bowl, combine the melted butter, sour cream, cottage cheese, eggs, sugar, vanilla, and cinnamon. Whisk until smooth.
- 4
Fold the cooked noodles and raisins into the custard mixture until evenly coated.
- 5
Pour the mixture into the prepared baking dish, spreading it out into an even layer.
- 6
Bake for 50 to 60 minutes, or until the top is golden brown and the center is set.
- 7
Allow the kugel to rest for 10 minutes before slicing and serving.
💡 Chef tips
- For a crunchier texture, sprinkle a mixture of cinnamon and sugar or crushed cornflakes over the top before baking.
- This dish can be assembled a day in advance and kept refrigerated; simply add 10 minutes to the baking time if cooking from cold.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven or microwave.
✅ How it should turn out
The finished kugel should have a golden, slightly crispy top with a moist, custard-like interior that is sweet, aromatic with cinnamon, and perfectly tender.