Description
Sweet noodle kugel with creamy custard and plump raisins. Similar to bread pudding but made with egg noodles. Perfect for breakfast, brunch, side dish, or dessert. Tastes delicious warm or cold.
Ingredients
12 ounces wide egg noodles
2 teaspoons kosher salt for pasta water
3/4 cup raisins
6 large eggs
2 cups sour cream
1 cup cottage cheese
8 ounce block cream cheese, softened
1/4 cup unsalted butter, melted
1 and 1/2 teaspoons vanilla extract
1 cup granulated sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 tablespoon granulated sugar for topping
1/4 teaspoon cinnamon for topping
Instructions
1. Preheat oven to 350°F with rack in middle position. Coat a 9×13 baking dish with nonstick cooking spray.
2. Place raisins in small bowl and cover with hot water. Let soak while preparing other ingredients.
3. Bring large pot of 5 quarts water and 2 teaspoons kosher salt to a boil. Add egg noodles and cook for 7 minutes until tender but not fully cooked. Drain thoroughly and return to pot.
4. In blender or food processor, blend eggs, sour cream, cottage cheese, cream cheese, melted butter, vanilla, sugar, salt, and cinnamon until smooth.
5. Pour custard over cooked noodles in pot and stir until well combined.
6. Drain raisins and stir into noodle mixture.
7. Pour noodle mixture into prepared baking dish and spread evenly.
8. Whisk together 1 tablespoon sugar and 1/4 teaspoon cinnamon. Sprinkle over top of kugel.
9. Bake uncovered for about 1 hour until center is set and noodle tips turn golden brown.
10. Remove from oven and let rest for 15 to 20 minutes before slicing.
11. Serve warm or cold as breakfast, side dish, or dessert.
Notes
Use full-fat dairy products for richest texture.
Blend custard in blender, not by hand, for smooth results.
Don’t skip salting the pasta water.
Ricotta cheese can substitute for cottage cheese.
Add diced apples or crushed pineapple for variation.
Swap raisins for dried cranberries or apricots.
Can assemble 1 day ahead and bake when ready.
Store covered in refrigerator for up to 3 days.
Freeze tightly wrapped for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: Jewish