📝 About This Recipe
This classic Ashkenazi comfort dish is a symphony of textures, featuring tender wide egg noodles enveloped in a rich, velvety custard of sour cream and cottage cheese. Hints of warm cinnamon and sweet golden raisins create a nostalgic flavor profile that bridges the gap between a side dish and a decadent dessert. Baked until the top layer of noodles becomes irresistibly crisp and golden, it is the ultimate centerpiece for holiday gatherings or cozy family brunches.
🥗 Ingredients
The Foundation
- 1 pound Wide Egg Noodles (cooked al dente and drained)
- 1/2 cup Unsalted Butter (melted and slightly cooled)
The Custard Binder
- 6 Large Eggs (at room temperature)
- 16 ounces Full-fat Sour Cream (for maximum creaminess)
- 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 Pure Vanilla Extract
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Kosher Salt (to balance the sweetness)
The Mix-ins and Topping
- 1 cup Golden Raisins (soaked in warm water for 10 mins then drained)
- 2 cups Cornflakes (crushed slightly)
- 1/4 cup Brown Sugar (packed)
- 1/2 teaspoon Ground Cinnamon (for the topping)
- 4 tablespoons Unsalted Butter (melted, for the topping)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C) and generously grease a 9x13 inch ceramic or glass baking dish with butter or non-stick spray.
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2
Bring a large pot of salted water to a boil. Add the wide egg noodles and cook for 2 minutes less than the package directions specify (al dente). They will finish cooking in the oven.
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3
Drain the noodles thoroughly and return them to the warm pot. Pour the 1/2 cup of melted butter over the noodles and toss gently to coat; this prevents sticking and adds flavor.
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4
In a large mixing bowl, whisk the 6 eggs until light and frothy. This aeration helps the kugel rise slightly.
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5
Whisk in the sour cream, cottage cheese, granulated sugar, vanilla extract, 1 teaspoon of cinnamon, and salt until the mixture is well combined and smooth.
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6
Fold the buttered noodles and the plumped golden raisins into the custard mixture using a large rubber spatula until every noodle is submerged.
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7
Pour the noodle mixture into the prepared baking dish, spreading it out into an even layer with the spatula.
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8
In a small separate bowl, prepare the topping by combining the crushed cornflakes, brown sugar, 1/2 teaspoon of cinnamon, and 4 tablespoons of melted butter.
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9
Sprinkle the cornflake mixture evenly over the top of the noodles. This creates a signature crunch that contrasts the soft interior.
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10
Place the dish on the middle rack of the oven and bake for 55 to 60 minutes, or until the center is set and the top is a deep golden brown.
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11
Remove from the oven and let the kugel rest for at least 15-20 minutes before slicing. This resting period is crucial for the custard to set so you get clean, beautiful squares.
💡 Chef's Tips
For the best texture, always use full-fat dairy; low-fat versions can release too much water and make the kugel soggy. If you prefer a savory version, omit the sugar, raisins, and cinnamon, and add sautéed onions, black pepper, and a bit of garlic powder. To avoid a dry kugel, ensure your noodles are only cooked to al dente; overcooked noodles will soak up too much of the custard liquid. If the top is browning too quickly before the center is set, loosely tent the dish with aluminum foil for the last 15 minutes of baking. You can make this a day ahead and refrigerate; simply reheat in a 300°F oven until warmed through to maintain the crispy top.
🍽️ Serving Suggestions
Serve warm as a side dish for a traditional brisket or roast chicken dinner. Offer a dollop of extra sour cream or a spoonful of apple sauce on the side for a tangy contrast. Pair with a crisp, chilled glass of Riesling or a hot cup of Earl Grey tea. Serve cold or at room temperature the next morning for a delightful breakfast treat. Accompany with a fresh green salad tossed in a sharp lemon vinaigrette to cut through the richness.