Noodle Kugel is a traditional Jewish holiday casserole similar to bread pudding, but with noodles instead of bread. It’s deliciously creamy, slightly sweet, and very easy to make. Serve it as breakfast, a side dish, or dessert, warm or 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 don’t know if this recipe is the best, but it’s certainly easy and my favorite version that reminds me of my mom and Nan!
What is Noodle Kugel?
Noodle Kugel is a casserole served at Jewish holidays, made with egg noodles and a creamy custard. It’s a sweet noodle pudding and similar to bread pudding, but with egg noodles instead of bread, and also like a French Toast casserole. I know it sounds weird, but it’s wonderful. Trust me!
Is noodle kugel a dessert or side dish? My mom always serves kugel for dessert, but I think most people enjoy it as a side dish. However, I make it for breakfast. So, anything goes!
Do you eat noodle kugel hot or cold? Kugel can be eaten hot, warm, room temperature, or cold. Not many casseroles you can say that about, huh?
What’s in This Noodle Kugel Recipe?
These are the ingredients you’ll need for this kugel recipe. You can find the exact measurements in the recipe card below.
- Egg noodles – While any pasta could probably be used, I have never seen this dish made with anything other than egg noodles, and I personally always use wide egg noodles.
- For the custard – Eggs, sour cream, cottage cheese, cream cheese, granulated sugar, unsalted butter, vanilla, cinnamon, and salt.
- For topping – Granulated sugar and cinnamon.
- Raisins -These are optional, but a fairly traditional ingredient. We absolutely love the added sweetness and slight pop of color.
Sweet Noodle Kugel Substitutions
- Add different fruit. If you don’t like raisins, you can swap them out for dried cranberries or dried apricots. Many kugel recipes also use diced apple or pineapple instead. Or simply omit this add-in.
- Vary the Kugel topping. I just 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.
- Noodle Kugel without cottage cheese. We love cottage cheese, but if you don’t, try using ricotta cheese instead.
Noodle Kugel Recipe Tips
- 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. 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 kugel or the custard will be dry and crumbly.
Video: How to Make Kugel
Make Ahead and Storing
- Can noodle kugel be made ahead? This kugel recipe can be assembled, 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, but the texture will be denser and slightly more dry, so it’s not my preference.
- Does noodle kugel need to be refrigerated? Yes, because of the dairy, kugel must be kept in the refrigerator.
- Storing leftover baked kugel: Let cool completely, cover tightly, and refrigerate for up to 3 days.
- How to freeze noodle kugel: 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.
- How to reheat Noodle Kugel: Reheat in the microwave or in a preheated 325 degree 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!
Sweet Noodle Kugel
Ingredients
- 3/4 cup raisins
- 2 teaspoons kosher salt
- 12 ounces wide egg noodles
- 6 large eggs
- 2 cups sour cream
- 1 cup cottage cheese
- 8 ounces cream cheese , softened
- 1/4 cup unsalted butter , melted
- 1 & 1/2 teaspoons vanilla
- 1/4 teaspoon salt
- 1 cup + 1 tablespoon granulated sugar , divided
- 1/2 teaspoon cinnamon , divided
Instructions
- Preheat oven to 350 degrees 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 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, melted butter, vanilla, salt, 1 cup sugar, and 1/4 teaspoon 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.
- Whisk together the remaining tablespoon of sugar and 1/4 teaspoon cinnamon; sprinkle over the top of the kugel.
- 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, as a side dish, for breakfast, or dessert!
- (NOTE: see helpful tips and substitutions in the full article.)
This is such a decadent dish! Sweet and creamy. Can’t get enough of it! Five stars for sure.
I loved this recipe. Easy and delicious
Loved this recipe so much. I put a little chopped apple in it, but otherwise no changes.
Made this for Rosh Hashanah. Everybody loves it! I will save this recipe for future holidays.
This kugel was the best. I used ricotta instead of cottage cheese and also added some crushed pineapple, both of which were included in suggestions. Everyone loved it! I’ll be using this recipe again whenever I want to make noodle kugel!
Delicious, and my Mom was sure that I had found my Nana’s lost recipe.
Best Kugle recipe! Obsessed already made twice.
This recipe is great, made it a few times, added a small can of crushed pineapple to it.
I made this with non dairy ingredients and using non dairy ricotta instead of cottage cheese. It came our wonderfully! Thanks so much for the recipe…will be my go to!
This was as close to my Nana’s kugel as I’ve come across. Dare I say, we even liked it better! Thank you so much for sharing and Happy Passover to all.
Best kugel I’ve tried, thanks!
This is the best Kugel recipe!!
When cool I cut it small squares and put them on cookie sheet and flash freeze. Then put them in ziplock. Take out when I want.
I have made this kugel several times and it always gets rave reviews. For add-ins, I use raisins and pineapple chunks (cut in 4ths). It’s comfort food that we grew up on for my friends and family. I am not a cottage cheese fan (texture, not taste) and so I put the cottage cheese into the blender first and cream it for a couple of minutes before adding in the rest of the custard ingredients. We cook the wide egg noodles for six minutes. The recipe is so easy to follow. The kugel keeps well for a day or two in the refrigerator and also freezes and reheats well.
Making this for Christmas, but put crushed pineapple in instead of raisins. MY Mother used to use Ed Asher’s recipe and his had Pineapple. Delicious!
Hello,
I would like to cut the recipe in half. What size baking dish should I use and how long should I bake it? Thank you
Hi Terry! I’ve next tested this as a half recipe, so I can’t vouch for proper results, but my guess would be to bake it in an 8×8 square dish. I think it would still bake the same amount of time, though. Keep an eye on it and start checking at 45 minutes maybe.
Absolutely Delicious!! I might use less sugar next time but definitely loved it!
This sounds wonderful. I will be making for potluck this weekend. There are several guests are gluten gluten free. I found gluten free egg noodles. Do you think it’s substitute will be OK.
Hi Donna – I’ve never tested this with gluten free egg noodles, so I can’t say for sure how it would turn out, but I *think* it would be ok.
It was a hit. Totally put aside my traditional version
Can you add canned Comstock cherries?
Hi Doreen – I’ve never tested this recipe with an addition like that, so I can’t advise or vouch for results, sorry.
I’m making for for the Break Fast next week. Can I either make it in a springform pan or line the baking dish w/ parchment & remove it from the dish for easier serving?
Hi Ilana! It might not cook properly in a springform pan because the overall cooking surface and depth would be different and using parchment paper won’t allow the bottom to get golden and crisp. It’s really quite easy to simply cut portions in the pan and transfer with a flat spatula , I promise.
I made this tonight and it was beyond wonderful. Not only was it delicious, but it also brought back childhood memories.
Sounds great. Can you half the recipe?
Sure!
Outstanding.
Amy thank goodness I found your kugel recipe! I have a time crunch issue. Unfortunately my. Mother-in-law passes away @94 this weekend & I’m in charge of the relatives coming to my house afterwards. I. Making the kugel the night before but not baking it. When I get up in the early morning tomorrow can I pop it in the oven until it’s done after 1 hour. Proceed to the funeral then return while it cools with aluminum foil on top? I’m just going to the service only then heading home. Will it be ok?
Hi Deborah! I’m so sorry for your loss! All the make-ahead and storage info is included in the article.
I’ve been trying to replicate my grandmother’s kugel but without any luck…made this and it’s even better than hers! I won’t tell her that, though. LOL. GREAT recipe, thank you!
Absolutely Delicious.
I loved it – it was just like my Nana used to make. I can personally vouch that it was easy enough for a non-cook, although for us non cooks the prep time is longer than 15 min.
As good as my nanas! So delicious I got asked for the recipe!
This is the BEST! My friend’s Bubba used to make this for us. The only thing I did differently was to add a bit of nutmeg like she did.
Best Kugel EVER!!! Reminded me of my childhood, but this is even better!!
l love this noodle pudding!
Loved making this recipe and I’m saving it for always. Added cherries marinated cherries to it and had to substitute creme fraiche for the cream cheese it came out delicious. Smooth creamy taste.
Best we’ve ever eaten!
I cook for one. I like to cut into single servings & freeze. Then warm one up when I want a special treat. Delicious!
Great recipe! I used ricotta and subbed in chopped montmorency dried cherries. They plumped beautifully while backing and the tart pop complimented the sweetness. Thank you for sharing. This is going to be a family favorite.
This was really easy to make and absolutely delicious! My grandchildren loved it. Next time though, as I don’t have a blender, I will use ricotta instead of cottage cheese.
Made this exactly as written except swapped out the raising with apple. This recipe is fantastic!
I am trying this recipe substituting apple juice for the half and half and the sugar. I hope it turns out okay.
That’s a pretty major alteration that will definitely alter the flavor, and most likely the texture. Hope it sets properly. Good luck!
There is no half and half in this recipe to substitue for.
My mom learned how to make kugel from a friend of my grandfather’s back in the day. She gone now and nobody could find her recipe. I made this and it tastes just like I remember. I could eat the whole pan by myself. Thank you for sharing this wonderful recipe!
I’ve never had kugel and would you believe *face turns red* I made my first mac and cheese this past Christmas. Tis true. I had always left it up to the master cooks among my friends and family. I love the ricotta idea. I actually made that for the first time over the holidays, too! Isn’t life wonderful in that there is sooo much good food in the world that you can continually be thrilled by new taste adventures?
I promise to not seem shocked for your lack of making mac and cheese, if you promise to not be shocked that I’ve never seen It’s A Wonderful Life. Deal?
The only thing is I’m not sure whether to eat this for dinner or dessert. Perhaps both?
My brother is lactose intolerant and thank god I am not. I have a stomach of steel. And I love it.
Made this with homemade ricotta. Best kugel recipe ever!
I didn’t think any kugel could beat my moms, but this recipe did. It was PERFECT. I do agree that kugel is best baked and served right away. We’re not fans of leftovers, since it tends to dry out.
Made this recipe with half the amount of raisins called for and added a 1/4 cup diced, cooked apples. So good!!