Sweet Noodle Kugel
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!
Servings: 15
Ingredients
- ¾ cup raisins
- 2 tsp kosher salt
- 12 oz. wide egg noodles
- 6 large eggs
- 2 cups sour cream
- 1 cup cottage cheese
- 8 oz. cream cheese softened
- ¼ cup unsalted butter melted
- 1½ tsp vanilla
- ¼ tsp salt
- 1 cup + 1 tbsp granulated sugar divided
- ½ tsp cinnamon divided
Instructions
- Preheat the oven to 350°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 ¼ tsp 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 ¼ 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!
Video
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