📝 About This Recipe
This classic Ashkenazi soul food is a quintessential Hanukkah staple, offering a decadent bridge between a side dish and a dessert. Our version features wide egg noodles swaddled in a rich, velvety custard of sour cream, cottage cheese, and warm cinnamon, punctuated by the bright pop of golden raisins. Baked until the top becomes a shatteringly crisp canopy of buttery cornflakes, this kugel is a comforting celebration of tradition and texture.
🥗 Ingredients
The Noodle Base
- 1 pound Wide Egg Noodles (dried)
- 1/2 cup Unsalted Butter (melted)
The Custard Mixture
- 6 Large Eggs (at room temperature)
- 16 ounces Full-fat Sour Cream
- 16 ounces Small Curd Cottage Cheese (full-fat preferred)
- 3/4 cup Granulated Sugar
- 2 teaspoons Vanilla Extract (pure extract)
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Kosher Salt
- 1 cup Golden Raisins (soaked in warm water for 10 minutes and drained)
The Crunchy Topping
- 2 cups Cornflakes Cereal (lightly crushed)
- 4 tablespoons Unsalted Butter (melted)
- 2 tablespoons Brown Sugar (packed)
- 1/2 teaspoon Ground Cinnamon
👨🍳 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.
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2
Bring a large pot of salted water to a rolling boil. Cook the egg noodles for 2 minutes less than the package directions suggest (they should be slightly firm/al dente as 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 richness.
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4
In a large mixing bowl, whisk the 6 eggs until well beaten and uniform in color.
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5
Add the sour cream, cottage cheese, granulated sugar, vanilla extract, 1 teaspoon of cinnamon, and salt to the eggs. Whisk until the mixture is creamy and well combined.
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6
Fold the drained golden raisins into the custard mixture.
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7
Pour the custard mixture over the buttered noodles. Using a large spatula, fold everything together until every noodle is submerged and coated in the liquid.
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8
Transfer the noodle mixture into the prepared baking dish, spreading it out into an even layer.
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9
In a medium bowl, prepare the topping by combining the crushed cornflakes, 4 tablespoons of melted butter, brown sugar, and 1/2 teaspoon of cinnamon. Stir until the flakes are evenly moistened.
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10
Sprinkle the cornflake mixture evenly over the top of the kugel, covering the noodles completely.
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11
Place the dish in the center of the oven and bake for 55-60 minutes. The kugel is done when the center is set (it shouldn't jiggle much) 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 resting period allows the custard to firm up, ensuring clean slices.
💡 Chef's Tips
For the best texture, always use full-fat dairy; low-fat versions can result in a watery or grainy custard. If you aren't a fan of raisins, try substituting with dried cranberries or chopped dried apricots for a modern twist. To prevent the top from over-browning, tent the dish loosely with foil halfway through the baking process if the cornflakes look dark. Make sure to crush the cornflakes by hand rather than a food processor to maintain a rustic, crunchy texture. This dish can be made a day in advance; simply reheat covered in a 300°F oven to restore the warmth without drying it out.
🍽️ Serving Suggestions
Serve warm as a side dish alongside traditional Hanukkah brisket or roasted chicken. Add a dollop of extra sour cream or a spoonful of applesauce on the side for a classic flavor contrast. Pair with a glass of crisp, cold Riesling or a sparkling apple cider to cut through the richness. For a brunch setting, serve alongside a platter of smoked salmon and fresh bagels. Leftovers make a wonderful breakfast when served cold directly from the fridge!