Recipe

Kugel (Baked Noodle Pudding)

Recipe
No Questions Yet

Photo by WinnieAb

This recipe was entered in the contest for Your Best Baked Pasta
Chef
WinnieAb's Notes: There are many ways to make noodle kugel; ask a bunch of Jewish home cooks and I'm sure you'll find a variety of recipes. Sometimes it is a savory dish, but I much prefer it the way my Grandma...
There are many ways to make noodle kugel; ask a bunch of Jewish home cooks and I'm sure you'll find a variety of recipes. Sometimes it is a savory dish, but I much prefer it the way my Grandma Bessie made it: sweet and custardy. Kugel is traditionally served at the Jewish Sabbath meal and at most Jewish holiday celebrations. Leftovers are great for breakfast.

Expand Collapse

Serves 8-10

1 pound egg noodles Ask a question about this ingredient

1 sticks unsalted butter Ask a question about this ingredient

1 cup sugar Ask a question about this ingredient

6 eggs Ask a question about this ingredient

1 teaspoon vanilla extract Ask a question about this ingredient

1 teaspoon cinnamon, plus more, for sprinkling on the top Ask a question about this ingredient

2 teaspoons course (Kosher) salt Ask a question about this ingredient

8 ounces cream cheese Ask a question about this ingredient

1 cup raisins Ask a question about this ingredient

Preheat oven to 350°F. Butter a 9-by-13-inch baking dish.
Ask a question about this step
Cook the noodles in boiling water according to the package instructions until they are tender, about 8 minutes, and then drain. Toss with the butter until it melts and set aside.
Ask a question about this step
In an electric mixer, blend the eggs with the sugar. Add the vanilla, cinnamon, and salt and mix well.
Ask a question about this step
Add the cream cheese and the cottage cheese or ricotta and mix until very well blended.
Ask a question about this step
Pour the dairy mixture over the noodles and mix until combined. Mix in the raisins. Spread out into your buttered dish. Sprinkle the top with more cinnamon.
Ask a question about this step
Bake the kugel for 50 to 60 minutes or until it is set and golden brown. Allow to cool slightly before cutting into squares.
Ask a question about this step

10 Comments on Kugel (Baked Noodle Pudding)

grammiejudy added about 1 year ago

Am i missing something? Cottage cheese? it's not in the recipe. how much of it is needed?

ENunn added over 2 years ago

Mmmmmm: Kugel. Makes me feel like Homer Simpson.

Food Blogga added over 2 years ago

This sweet version is new to me, Winnie. It actually reminds me of rice pudding -- so warm, creamy, and comforting.

ChezSuzanne added over 2 years ago

This looks seriously great!! I'm going to need to cook this one up for my family.

aargersi added over 2 years ago

BLESS you for posting this! My aunt used to make a pineapple kugel that I LOVED and I have not taken the time to reproduce ... this certainly gets me started!!!

WinnieAb added over 2 years ago

I've not had a pineapple version, but sounds very intriguing!

aargersi added over 2 years ago

I am thinking about making caramel pineapple and then putting that as a secret layer in the middle ... now to find a crowd to help eat it :-)

shayma added over 2 years ago

winnie: carbs, sugar, spices and raisins, i love the combination.what a wonderful grandmummy you had.

MrsWheelbarrow added over 2 years ago

This is just like my Grandmother's. She used farmer's cheese, something like cottage cheese with very little moisture? Haven't found it in the store for years. Never tried Greek Yogurt, but that sounds like a good tangy option. Thank you for posting!

QueenOfGreen added over 2 years ago

I've seen something called farmer's cheese at the Dupont Circle farmer's market on Sundays. Just never knew what to do with it. Maybe it's the same thing your Grandmother used? If you're still looking for it...