Hanukkah

Kugel (Baked Noodle Pudding)

by:
December 21, 2009
1 Rating
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
Ingredients
  • 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
In This Recipe
Directions
  1. Preheat oven to 350°F. Butter a 9-by-13-inch baking dish.
  2. 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.
  3. In an electric mixer, blend the eggs with the sugar. Add the vanilla, cinnamon, and salt and mix well.
  4. Add the cream cheese and the cottage cheese or ricotta and mix until very well blended.
  5. 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.
  6. Bake the kugel for 50 to 60 minutes or until it is set and golden brown. Allow to cool slightly before cutting into squares.
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I grew up in a restaurant family (my parents owned the now closed Quilted Giraffe in NYC) and I've always loved to cook. My interest in the connection between food and health led me to pursue a graduate degree in naturopathic medicine. I don't practice medicine anymore; I have a blog called Healthy Green Kitchen that I started in May of 2009 and I wrote a book called One Simple Change that will be published in January, 2014. I live in upstate New York with my family and many pets.

19 Reviews

sandy613 November 26, 2019
Recipe directions call for ricotta cheese, but not listed in ingredients. How much ricotta cheese? recipe is baked noodle kugel for Hanukah.

Need response quickly. thank you [email protected]
 
Debbie M. April 10, 2019
I tried this recipe (without ricotta or cottage cheese) and it was great. Very tasty. However, I am perplexed about why ricotta and cottage cheese are included in the instructions (step 4) but not in the list of ingredients, so quantity is unknown. Can anyone clarify?
 
Angelina October 17, 2016
Ditto!
 
nashira October 11, 2016
How much cottage cheese or ricotta? Not in the ingredients list. :(
 
Lindsay-Jean H. October 17, 2016
Hopefully the recipe author weighs in, but if not, you might find this guide helpful: https://food52.com/blog/11309-how-to-make-noodle-kugel-without-a-recipe
 
Steph October 17, 2016
Thank you!
 
Jay W. April 28, 2016
INGREDIENTS list fails to mention ricotta/cottage cheese!!!!!!! I bought the ingredients, started making it, and discovered I didn't have one ingredient!!!! PLEASE CORRECT THIS RECIPE, Food52!!!!
 
Margot C. April 3, 2015
Was cottage cheese needed as well as cream cheese? If so, it's too late now… I made it based on the ingredients list. Very frustrating. Hope it taste alright.
 
grammiejudy September 17, 2010
Am i missing something? Cottage cheese? it's not in the recipe. how much of it is needed?
 
EmilyNunn January 25, 2010
Mmmmmm: Kugel. Makes me feel like Homer Simpson.
 
Food B. January 20, 2010
This sweet version is new to me, Winnie. It actually reminds me of rice pudding -- so warm, creamy, and comforting.
 
TheWimpyVegetarian January 20, 2010
This looks seriously great!! I'm going to need to cook this one up for my family.
 
aargersi January 18, 2010
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!!!
 
Author Comment
WinnieAb January 18, 2010
I've not had a pineapple version, but sounds very intriguing!
 
aargersi January 18, 2010
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 December 21, 2009
winnie: carbs, sugar, spices and raisins, i love the combination.what a wonderful grandmummy you had.
 
MrsWheelbarrow December 21, 2009
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 December 21, 2009
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...
 
Bruce C. March 8, 2020
Try mexican cheese - Queso Fresco. Crumbles easily and 'should' be a good sub. Quotes above because I have not tried it!