Casserole

Noodle Kugel

By Amy Flanigan

Published Dec 10, 2025

Read 44 Reviews

Prep 15 minutes mins

Cook 1 hour hr

Servings 15

By Amy Flanigan

Published Dec 10, 2025

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Noodle Kugel is a traditional Jewish holiday casserole similar to bread pudding, but with egg noodles instead of bread. I love how it’s deliciously creamy, slightly sweet, and very easy to make. Plus serving it is so versatile, enjoyed as breakfast, a side dish, or dessert, warm or even cold!

There are many iterations for Noodle Kugel, also known as noodle pudding, all attached to grandmothers who claim theirs is the best. Some sweet, some savory. I’m biased and think mine is the best, too. HA. It’s certainly delicious and easy, and my favorite as it reminds me of my mom and Nan!

Noodle Kugel is a casserole served at Jewish holidays. Made with egg noodles and a creamy custard, it’s a sweet noodle pudding, similar to bread pudding, but with egg noodles instead of bread. I know it may sound weird, but it’s wonderful—trust me!

My mom always serves kugel for dessert, but I think most people enjoy it as a side dish. However, I make it for brunch. So, anything goes! Kugel can be eaten hot, warm, room temperature, or cold. Not many casseroles you can say that about, huh?

Helpful Tips and Variations

• Boil the noodles in salted water. This helps add flavor and also reduce stickiness. (I use 2 tsp for 6 quarts of water.)
• Blend the custard ingredients. You can whisk everything in a bowl, but I highly recommend blending the custard mixture in a blender or food processor for a smoother and more creamy consistency.
• Don’t over bake. The custard will be dry and crumbly if you bake it too long.
• Add a different fruit. If you don’t like raisins, leave them out or use dried cranberries or dried apricots. Many kugel recipes also use diced apple or pineapple.
• Vary the topping. I sprinkle a mix of granulated sugar and cinnamon over the top before baking, but you can use your favorite streusel topping, crushed buttered graham crackers, or cornflakes.
• Swap the cottage cheese. I love cottage cheese, but if you don’t, try using ricotta cheese instead.

5 from 44

Sweet Noodle Kugel

Prep: 15 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 15 minutes mins

Servings: 15

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Jewish Noodle Kugel is sweet, creamy, and easy to make, similar to bread pudding, but with noodles instead of bread. Enjoy for breakfast, a side, or dessert, warm or cold!

Step-by-step photos can be seen below the recipe card.

Ingredients 

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For the Noodles

• ▢ 12 ounces wide egg noodles
• ▢ 2 teaspoons kosher salt

For the Custard

• ▢ 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
• ▢ 1 cup granulated sugar
• ▢ ¼ teaspoon salt
• ▢ ¼ teaspoon cinnamon

For the Topping

• ▢ 1 tablespoon granulated sugar
• ▢ ¼ teaspoon cinnamon

Instructions 

• Preheat the oven to 350°F with an oven rack in the middle position. Coat a 9×13 baking dish with nonstick cooking spray.
• Place raisins in a small bowl and cover with hot water; let them soak to plump up while you prep the other ingredients.
• Bring a large pot of 5 quarts water and 2 teaspoons kosher salt to a boil. Add the egg noodles to the pot, bring back to a boil, and let them cook until tender but not entirely cooked, about 7 minutes. Drain thoroughly and return the cooked noodles to the pot.
• Make the custard. In a blender or the bowl of a food processor, blend together the eggs, sour cream, cottage cheese, cream cheese, melted butter, vanilla, sugar, salt, and cinnamon.
• Pour the custard over the cooked noodles in the pot and stir until well combined.
• Drain the raisins and stir them into the noodles.
• Pour the noodle mixture into the prepared baking dish, spreading evenly.
• Make the topping by whisking together the tablespoon of sugar and ¼ teaspoon cinnamon; sprinkle over the top of the kugel.
• Bake the kugel, uncovered, for about 1 hour until the center is set and the tips of the noodles turn golden brown.
• Remove from the oven and let the kugel rest for 15-20 minutes before slicing.
• Kugel can be served warm or cold, as a side dish, for breakfast, or dessert!

Video

Notes

Possible Variations. I can’t imagine kugel without raisins, but if you absolutely hate them, they can be replaced with dried cranberries or chopped dried apricots. Many kugel recipes also included diced apple or pineapple. The cinnamon-sugar topping can also be swapped with a streusel, crushed buttered graham crackers, or cornflakes.

Storage. Make ahead, storage, and reheating instructions are included in the article below the step by step photos.

Nutrition

Calories: 338kcal | Carbohydrates: 35g | Protein: 9g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 147mg | Sodium: 202mg | Potassium: 205mg | Fiber: 1g | Sugar: 16g | Vitamin A: 645IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

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How to Make Noodle Kugel Step by Step

Get the oven going and prepare a baking dish: Preheat the oven to 350°F, place an oven rack in the middle position, and coat a 9×13 baking dish with nonstick cooking spray. Gather all your ingredients.

Soak the raisins: Place ¾ cup of raisins in a small bowl and cover with hot water (or brandy!) Let them sit in the water to plump up while you prep the other ingredients.

Cook the noodles: Bring a pot of 5 quarts of water and 2 tsp of kosher salt to a boil. Add 12 oz. dry egg noodles, bring back to a boil, and let them cook until tender but not fully cooked, about 7 minutes. Drain thoroughly and return to the pot.

Make the custard: In a blender or the bowl of a food processor, blend 6 large eggs, 2 cups of sour cream, 1 cup of cottage cheese, 8 oz. of softened cream cheese, ¼ cup of melted butter, 1½ tsp of vanilla, 1 cup granulated sugar, ¼ tsp of salt, and ¼ tsp of cinnamon.

Combine the egg mixture and noodles: Pour the custard over the cooked noodles and stir until well combined. Drain the raisins and stir them into the noodles.

Transfer to a baking dish: Pour the noodle mixture into the prepared baking dish and spread to an even layer. Whisk together 1 tablespoon of sugar and ¼ tsp of cinnamon; sprinkle over the top of the kugel.

Bake. Bake for about 1 hour until the center is set and the tips of the noodles turn golden brown. Remove from the oven and let the kugel rest for 15-20 minutes before slicing.

Serve: Serve the kugel warm or cold, as a side dish, for breakfast, or dessert!

What to Serve With Noodle Kugel

Including tender noodles, plump raisins, and a creamy custard, this is a wonderful dish to serve for brunch on its own or with a fresh fruit salad, or with other sweets like honey cake and rugelach. When I serve kugel for dessert, sometimes I add a bit of this homemade whipped cream for a topping. It’s also great as a side next to baked chicken or brisket.

Proper Storage

• Prep in advance. This kugel recipe can be assembled, tightly covered, and stored in the refrigerator up to 1 day ahead of baking and serving. The kugel can also be fully cooked a day ahead of time and reheated. The texture will be denser and slightly more dry, so it’s not my preference.
• Fridge. To store leftover baked kugel, cool completely, cover tightly, and refrigerate for up to 3 days.
• Freezer. To freeze, unbaked or baked, kugel should be tightly sealed in plastic wrap and again in foil. It will keep in the freezer for up to 1 month. Thaw in the fridge overnight before baking or reheating.
• Reheat. Reheat in the microwave or in a preheated 325°F oven until heated through (usually about 15 minutes, or longer if previously frozen.)

More Jewish Recipes We Love!

• Matzo Ball Soup
• Potato Latkes
• Challah Bread
• Sufganiyot (Jelly Donuts)

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!

My Kugel recipe was originally published 4/18/21. It was retested and republished to be better than ever 12/10/25.