📝 About This Recipe
This quintessential Ashkenazi comfort dish is a symphony of textures, blending tender wide egg noodles with a rich, velvety custard of sour cream, cottage cheese, and cream cheese. Infused with warm vanilla and brightened by golden raisins, it strikes the perfect balance between a side dish and a decadent dessert. The signature crunchy cinnamon-graham cracker topping provides a delightful contrast to the creamy interior, making it a beloved centerpiece for Shabbat lunches and holiday breaks.
🥗 Ingredients
The Noodle Base
- 12 ounces Wide Egg Noodles (cooked al dente and drained)
- 1/2 cup Unsalted Butter (melted and slightly cooled)
The Dairy Custard
- 5 Large Eggs (at room temperature)
- 16 ounces Full-fat Sour Cream (provides tang and richness)
- 16 ounces Small Curd Cottage Cheese (4% milkfat preferred)
- 8 ounces Cream Cheese (softened to room temperature)
- 3/4 cup Granulated Sugar (adjust to 1 cup for a sweeter dessert style)
- 2 teaspoons Pure Vanilla Extract
- 1/2 teaspoon Kosher Salt (to balance the sweetness)
- 3/4 cup Golden Raisins (optional; can soak in warm water for 10 mins to plump)
The Crunchy Topping
- 1.5 cups Graham Cracker Crumbs (finely crushed)
- 4 tablespoons Unsalted Butter (melted)
- 1 teaspoon Ground Cinnamon
- 2 tablespoons Brown Sugar (packed)
👨🍳 Instructions
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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.
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2
Bring a large pot of salted water to a boil. Add the egg noodles and cook for 2 minutes less than the package directions (usually 5-6 minutes). They should be 'al dente' as they will finish cooking in the custard.
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3
Drain the noodles thoroughly in a colander. Return them to the warm pot and toss with the 1/2 cup of melted butter until evenly coated. This prevents sticking and adds flavor.
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4
In a large mixing bowl, beat the softened cream cheese and sugar together with a whisk or electric mixer until smooth and no large lumps remain.
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5
Add the eggs one at a time, whisking well after each addition until the mixture is pale and light.
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6
Fold in the sour cream, cottage cheese, vanilla extract, and kosher salt. Mix until the dairy base is fully incorporated and creamy.
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7
Gently fold the buttered noodles and the golden raisins into the dairy custard mixture until the noodles are completely submerged and the raisins are evenly distributed.
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8
Pour the mixture into the prepared baking dish, smoothing the top with a spatula.
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9
In a small separate bowl, combine the graham cracker crumbs, 4 tablespoons of melted butter, cinnamon, and brown sugar. Mix with a fork until it looks like wet sand.
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10
Sprinkle the topping evenly over the noodle mixture, covering it from edge to edge for maximum crunch.
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11
Bake in the center of the oven for 55 to 65 minutes. The kugel is done when the center is set (it shouldn't jiggle excessively) and the topping is a deep golden brown.
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12
Remove from the oven and let it rest for at least 15-20 minutes before slicing. This rest period is crucial for the custard to firm up, allowing for clean, beautiful squares.
💡 Chef's Tips
For the creamiest texture, use full-fat dairy products; low-fat versions can release water and make the kugel soggy. If you notice the topping browning too quickly, tent the dish loosely with foil for the last 15 minutes of baking. To make it ahead, assemble the noodle and custard portion the night before, refrigerate, and add the topping just before baking. If you dislike raisins, try substituting them with dried cranberries or even diced Granny Smith apples for a tart twist. Always ensure your cream cheese is truly at room temperature to avoid white flecks in the finished custard.
🍽️ Serving Suggestions
Serve warm as a decadent side dish alongside a savory brisket or roast chicken. Pair with a glass of chilled sweet Riesling or a hot cup of Earl Grey tea. Top with a dollop of extra sour cream or a sprinkle of fresh berries for a dessert presentation. Enjoy leftovers cold or at room temperature—many claim the flavors are even better the next day! Serve as part of a festive Break Fast meal following Yom Kippur.