Kugel (Baked Noodle Pudding)
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Author 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 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. - WinnieAb
Serves 8-10
- 1 pound egg noodles
- 1 sticks unsalted butter
- 1 cup sugar
- 6 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon, plus more, for sprinkling on the top
- 2 teaspoons course (Kosher) salt
- 8 ounces cream cheese
- 1 cup raisins
- Preheat oven to 350°F. Butter a 9-by-13-inch baking dish.
- 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.
- In an electric mixer, blend the eggs with the sugar. Add the vanilla, cinnamon, and salt and mix well.
- Add the cream cheese and the cottage cheese or ricotta and mix until very well blended.
- 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.
- Bake the kugel for 50 to 60 minutes or until it is set and golden brown. Allow to cool slightly before cutting into squares.
- This recipe was entered in the contest for Your Best Baked Pasta
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over 2 years ago grammiejudy
Am i missing something? Cottage cheese? it's not in the recipe. how much of it is needed?
over 3 years ago ENunn
Mmmmmm: Kugel. Makes me feel like Homer Simpson.
over 3 years ago Food Blogga
This sweet version is new to me, Winnie. It actually reminds me of rice pudding -- so warm, creamy, and comforting.
over 3 years ago TheWimpyVegetarian
This looks seriously great!! I'm going to need to cook this one up for my family.
over 3 years ago aargersi
Abbie is a trusted source on General Cooking.
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!!!
over 3 years ago WinnieAb
I've not had a pineapple version, but sounds very intriguing!
over 3 years ago aargersi
Abbie is a trusted source on General Cooking.
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 :-)
over 3 years ago shayma
winnie: carbs, sugar, spices and raisins, i love the combination.what a wonderful grandmummy you had.
over 3 years ago MrsWheelbarrow
Cathy is a trusted source on Pickling/Preserving.
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!
over 3 years ago QueenOfGreen
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...