📝 About This Recipe
A quintessential pillar of Ashkenazi comfort food, this sweet noodle pudding balances a rich, custard-like interior with a golden, shatteringly crisp topping. Traditionally served at Shabbat lunch or holiday break-fasts, our version features wide egg noodles bathed in a velvety blend of sour cream, cottage cheese, and warm cinnamon. It is a nostalgic masterpiece that bridges the gap between side dish and dessert, offering a soul-warming taste of Eastern European heritage.
🥗 Ingredients
The Noodle Base
- 12 ounces Wide Egg Noodles (also known as Lokshen)
- 1/2 cup Unsalted Butter (melted and slightly cooled)
The Custard Binding
- 5 large Eggs (at room temperature)
- 1 cup Sour Cream (full fat for best texture)
- 16 ounces Small Curd Cottage Cheese (do not drain)
- 3/4 cup Granulated Sugar (adjust to 1/2 cup for a less sweet version)
- 2 teaspoons Vanilla Extract (pure Madagascar vanilla preferred)
- 1/2 teaspoon Kosher Salt (to balance the sweetness)
- 1 teaspoon Ground Cinnamon (plus extra for dusting)
- 1/2 cup Golden Raisins (optional; soaked in warm water for 10 minutes)
The Crunchy Topping
- 2 cups Cornflakes (crushed into coarse crumbs)
- 2 tablespoons Light Brown Sugar (packed)
- 2 tablespoons Unsalted Butter (melted)
👨🍳 Instructions
-
1
Preheat your oven to 350°F (175°C). Generously grease a 9x13 inch ceramic or glass baking dish with butter to ensure the edges caramelize without sticking.
-
2
Bring a large pot of salted water to a rolling boil. Add the egg noodles and cook for 2 minutes less than the package directions (usually about 5-6 minutes). They should be 'al dente' as they will continue to soften in the oven.
-
3
Drain the noodles thoroughly in a colander. Return them to the warm pot and toss immediately with the 1/2 cup of melted butter to prevent sticking and add richness.
-
4
In a large mixing bowl, whisk the 5 eggs until pale and frothy. This adds air and lightness to the pudding's structure.
-
5
Whisk in the sour cream, cottage cheese, granulated sugar, vanilla extract, kosher salt, and 1 teaspoon of cinnamon until the mixture is well combined and creamy.
-
6
If using raisins, drain them well and fold them into the custard mixture. The soaking step ensures they stay plump and juicy during baking.
-
7
Add the buttered noodles to the custard bowl. Use a large rubber spatula to fold everything together gently until every noodle is coated in the creamy mixture.
-
8
Pour the mixture into the prepared baking dish, spreading it out evenly with your spatula. Ensure the noodles are submerged as much as possible.
-
9
In a small bowl, prepare the topping by mixing the crushed cornflakes, brown sugar, and 2 tablespoons of melted butter. Sprinkle this evenly over the top of the kugel.
-
10
Place the dish on the center rack of the oven and bake for 50 to 60 minutes. The kugel is done when the center is set and the top is a deep golden brown.
-
11
Remove from the oven and let it rest for at least 15-20 minutes before slicing. This 'setting' period is crucial for the custard to firm up so you get clean squares.
-
12
Serve warm, at room temperature, or even chilled the next day—many aficionados swear it tastes even better after the flavors meld overnight.
💡 Chef's Tips
For an extra-rich kugel, use 8 ounces of softened cream cheese in place of half the sour cream. Avoid overcooking the noodles in the water; if they are too soft before baking, the kugel will become mushy. If the cornflake topping begins to brown too quickly, loosely tent the dish with aluminum foil for the last 15 minutes of baking. To make this dairy-free (Pareve), substitute the butter with margarine, and use coconut milk and almond-based yogurt/cream cheese alternatives. You can swap raisins for dried cranberries or diced apples for a seasonal autumnal twist.
🍽️ Serving Suggestions
Serve alongside savory brisket or roasted chicken to provide a sweet contrast to the salty meat. Pair with a dollop of extra sour cream or a side of chilled applesauce for a traditional touch. Enjoy a square for breakfast with a hot cup of Earl Grey tea or strong coffee. For a dessert presentation, drizzle with a little honey or maple syrup just before serving. Accompany with a crisp green salad tossed in a sharp vinaigrette to cut through the richness.