Noodle Kugel is a traditional Jewish holiday casserole similar to bread pudding, but with noodles instead of bread. It can be served warm and cold and it’s so delicious!
Noodle Kugel is a Jewish casserole, made with egg noodles and a creamy custard (consisting of eggs, sugar, cinnamon, and a combination of cottage cheese, cream cheese, and sour cream.)
I know it sounds weird, but it’s wonderful. Trust me! It’s sweet and similar to bread pudding, but with egg noodles instead of bread, and also like a French Toast casserole..
Is it a dessert or breakfast? Well, my mom used to make it when I was a kid and served it for dessert. I usually make it for brunch. So, both!
Tips for making Noodle Kugel
- Boil the noodles in salted water. This helps add flavor and also reduce stickiness. (I use 2 teaspoons for 6 quarts of water.)
- Don’t cook the noodles completely. You’ll only cook the noodles for about 7 minutes (not the full 10 minutes that the package instructs), because they cook further in the custard mixture as it bakes.
- Blend the custard ingredients in a blender or food processor. You can whisk everything in a bowl, but I highly recommend blending the custard mixture for a smoother and more creamy consistency.
- Don’t over-bake the kugel or the custard will be dry and crumbly.
- Don’t like raisins? You can swap them out for dried cranberries or dried apricots. Or simply omit it.
- For the Kugel topping I just sprinkle granulated sugar, but you can use your favorite streusel, crushed buttered graham crackers, or cornflakes.
- Try using ricotta in place of the cottage cheese.
There are a gazillion recipes for kugel, all attached to grandmothers who claim theirs is the best. Some sweet, some savory. I don’t know if this one is the best, but it’s certainly my favorite and reminds me of my mom and Nan!
Other Family Recipes I love!
How To Make This Kugel Recipe
Sweet Noodle Kugel
- 1/2 cup raisins
- 12 ounces wide egg noodles
- 6 large eggs
- 2 cups sour cream
- 1 cup cottage cheese
- 8 ounces cream cheese , softened
- 1 cup granulated sugar (plus more for dusting)
- 1/4 cup unsalted butter , melted
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- Preheat oven to 350 degrees F. with an oven rack in the middle position. Coat a 9x13 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 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.
- In a blender or the bowl of a food processor, blend together the eggs, sour cream, cottage cheese, cream cheese, sugar, melted butter, vanilla, salt, and cinnamon.
- Pour the egg mixture 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.
- Sprinkle a little granulated sugar over the top of the kugel (about 1-2 tablespoons.)
- Bake the kugel for about 1 hour until the center of the kugel 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, for breakfast or dessert!