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Sweet Noodle Kugel Recipe

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4 from 71 reviews

This Sweet Noodle Kugel is a traditional Jewish baked casserole featuring tender egg noodles combined with creamy custard made from sour cream, cottage cheese, and cream cheese, sweetened with sugar and vanilla, and studded with plump raisins. Topped with a cinnamon-sugar blend and baked to golden perfection, it’s a comforting dish perfect for breakfast, dessert, or a side.

  • Total Time: 1 hour 20 minutes
  • Yield: 15 servings

Ingredients

For the Noodles and Custard

  • 12 ounces wide egg noodles
  • 2 teaspoons kosher salt
  • ¾ cup raisins
  • 6 large eggs
  • 2 cups sour cream
  • 1 cup cottage cheese
  • 8 ounce brick cream cheese (softened)
  • ¼ cup unsalted butter (melted)
  • 1½ teaspoons vanilla extract
  • 1 cup granulated sugar
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon

For the Topping

  • 1 tablespoon granulated sugar
  • ¼ teaspoon cinnamon

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and position a rack in the middle. Spray a 9×13 inch baking dish with nonstick cooking spray to prepare it for the kugel.
  2. Soak Raisins: Place the raisins in a small bowl and cover them with hot water to plump them up while you prepare the other ingredients.
  3. Boil Noodles: Bring a large pot of about 5 quarts of water to a boil with 2 teaspoons of kosher salt. Add the wide egg noodles and cook for approximately 7 minutes, until tender but still firm. Drain the noodles thoroughly and return them to the pot.
  4. Make Custard: In a blender or food processor, blend together the eggs, sour cream, cottage cheese, softened cream cheese, melted butter, vanilla extract, 1 cup sugar, ¼ teaspoon salt, and ¼ teaspoon cinnamon until smooth and fully combined.
  5. Combine Custard and Noodles: Pour the custard mixture over the cooked noodles in the pot and gently stir to coat all the noodles evenly.
  6. Add Raisins: Drain the soaked raisins well and stir them into the noodle and custard mixture.
  7. Transfer to Baking Dish: Pour the entire noodle mixture into the prepared baking dish, spreading it out evenly.
  8. Prepare Topping: Whisk together 1 tablespoon granulated sugar and ¼ teaspoon cinnamon. Sprinkle this cinnamon-sugar topping evenly over the surface of the kugel.
  9. Bake: Bake the kugel, uncovered, in the preheated oven for about 1 hour or until the center is set and the edges and noodle tips turn a golden brown color.
  10. Rest: Remove the kugel from the oven and allow it to rest for 15 to 20 minutes before slicing to let it firm up and cool slightly.
  11. Serve: Serve the kugel warm or at room temperature. It’s delicious as a side dish, for breakfast, or after-dinner dessert.

Notes

  • For extra creaminess, make sure to use softened cream cheese at room temperature to blend smoothly.
  • Rinsing the cooked noodles under cold water before mixing can help stop cooking, but this recipe prefers heating noodles slightly to absorb flavors.
  • You can substitute golden raisins for a sweeter, more delicate flavor.
  • Store leftover kugel covered in the refrigerator for up to 4 days; reheat uncovered in the oven.
  • This kugel can also be made a day ahead and refrigerated before baking for convenience.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: Jewish

Find it online: https://allyumcooks.com/sweet-noodle-kugel-recipe/