Noodle Kugel is a traditional Jewish holiday casserole similar to bread pudding, but with noodles instead of bread. It's deliciously creamy and slightly sweet. Serve it as breakfast, a side dish, or dessert, warm or cold.
Prep Time: 15mins
Cook Time: 1hr
Total Time: 1hr15mins
12ounceswide egg noodles
8ouncescream cheese, softened
1/4cupunsalted butter, melted
1cup+ 1 tablespoon granulated sugar, divided
1/2teaspooncinnamon , divided
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, 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.)
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.