Sweet Noodle Kugel Recipe

Introduction

Sweet Noodle Kugel is a comforting and classic Jewish dish that combines tender egg noodles with a creamy, sweet custard. Enhanced with raisins and a cinnamon-sugar topping, this baked treat is perfect for breakfast, dessert, or as a delicious side.

Ingredients

• 12 ounces wide egg noodles
• 2 teaspoons kosher salt
• 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
• 1 tablespoon granulated sugar (for topping)
• ¼ teaspoon cinnamon (for topping)

Instructions

1. Step 1: Preheat the oven to 350°F with an oven rack in the middle position. Coat a 9×13 baking dish with nonstick cooking spray.
2. Step 2: Place the raisins in a small bowl and cover with hot water. Let them soak to plump up while you prepare the other ingredients.
3. Step 3: Bring a large pot of 5 quarts water and 2 teaspoons kosher salt to a boil. Add the egg noodles, bring back to a boil, and cook until tender but not fully cooked, about 7 minutes. Drain thoroughly and return noodles to the pot.
4. Step 4: In a blender or food processor, blend together the eggs, sour cream, cottage cheese, cream cheese, melted butter, vanilla, 1 cup sugar, ¼ teaspoon salt, and ¼ teaspoon cinnamon until smooth.
5. Step 5: Pour the custard over the cooked noodles in the pot and stir gently to combine.
6. Step 6: Drain the raisins and stir them into the noodle mixture.
7. Step 7: Transfer the mixture to the prepared baking dish and spread evenly.
8. Step 8: Whisk together 1 tablespoon sugar and ¼ teaspoon cinnamon for the topping. Sprinkle evenly over the kugel.
9. Step 9: Bake uncovered for about 1 hour, until the center is set and the noodle tips turn golden brown.
10. Step 10: Remove from the oven and let rest for 15-20 minutes before slicing and serving.

Tips & Variations

• For extra texture, try adding a handful of chopped walnuts or almonds to the noodle mixture before baking.
• To make it dairy-free, substitute sour cream, cottage cheese, and cream cheese with plant-based alternatives.
• Use golden raisins for a lighter sweetness or soak the raisins in rum for added flavor.

Storage

Store leftovers covered in the refrigerator for up to 4 days. Reheat individual slices gently in the microwave or oven until warmed through. Kugel can also be served cold, making it a versatile make-ahead dish.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the kugel ahead of time?

Yes, you can assemble the kugel the day before and refrigerate it. Bake it just before serving, adding a few extra minutes to the baking time if chilled.

Can this kugel be frozen?

Yes, kugel freezes well. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Sweet Noodle Kugel Recipe

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Sweet Noodle Kugel is a classic Jewish baked casserole made with wide egg noodles mixed in a creamy custard of sour cream, cottage cheese, and cream cheese, sweetened with sugar and cinnamon, and studded with plump raisins. This comforting dish is baked until the top is golden and slightly crisp, perfect for serving warm or cold as a side, breakfast, or dessert.

• Author: mia
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: Jewish

Ingredients

Scale 1x2x3x

Noodles and Raisins

• 12 ounces wide egg noodles
• 2 teaspoons kosher salt
• ¾ cup raisins

Custard

• 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 extract
• 1 cup granulated sugar
• ¼ teaspoon salt
• ¼ teaspoon ground cinnamon

Topping

• 1 tablespoon granulated sugar
• ¼ teaspoon ground cinnamon

Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C) and place a rack in the middle position. Lightly coat a 9×13 inch baking dish with nonstick cooking spray to prevent sticking.
2. Soak the raisins: Place ¾ cup of raisins in a small bowl and cover them with hot water. Let them soak while preparing the other ingredients so they become plump and juicy.
3. Boil the noodles: Bring 5 quarts of water and 2 teaspoons kosher salt to a rolling boil in a large pot. Add the wide egg noodles and cook for about 7 minutes until they are tender but not fully cooked. Drain the noodles thoroughly and return them to the pot.
4. Prepare the custard mixture: In a blender or food processor, combine 6 large eggs, 2 cups sour cream, 1 cup cottage cheese, 8 ounces softened cream cheese, ¼ cup melted unsalted butter, 1½ teaspoons vanilla extract, 1 cup granulated sugar, ¼ teaspoon salt, and ¼ teaspoon ground cinnamon. Blend until smooth and creamy.
5. Mix noodles and custard: Pour the custard mixture over the drained noodles in the pot and stir well to combine all the ingredients evenly.
6. Add the raisins: Drain the soaked raisins thoroughly and fold them gently into the noodle custard mixture to distribute evenly.
7. Transfer to baking dish: Pour the combined noodle and custard mixture into the prepared 9×13 baking dish, spreading it out evenly with a spatula or spoon.
8. Make the topping: In a small bowl, whisk together 1 tablespoon granulated sugar and ¼ teaspoon ground cinnamon. Sprinkle this cinnamon sugar mixture evenly over the top of the kugel for a sweet, crispy finish.
9. Bake the kugel: Place the baking dish in the preheated oven and bake uncovered for about 1 hour. Bake until the center is set and the tips of the noodles have turned a beautiful golden brown.
10. Rest the kugel: Remove the kugel from the oven and let it rest for 15 to 20 minutes to allow it to firm up and cool slightly for easier slicing.
11. Serve: Slice the kugel and serve warm or cold. It makes a delicious side dish, breakfast option, or even a sweet dessert.

Notes

• Soaking the raisins in hot water plumps them nicely and prevents them from being dry in the kugel.
• You can substitute cream cheese with farmer’s cheese for a different texture and flavor.
• For a crunchier topping, you can add some crushed cornflakes or a streusel mixture on top before baking.
• The kugel can be made a day ahead and tastes even better after resting overnight in the refrigerator.
• If you prefer a dairy-free version, try using vegan cream cheese and sour cream alternatives.

Keywords: Sweet noodle kugel, Jewish noodle casserole, egg noodle dessert, baked noodle pudding, traditional kugel recipe