📝 About This Recipe
This classic Ashkenazi Jewish comfort dish is a luscious fusion of wide egg noodles, velvety dairy, and warm spices. Baked until the top develops a signature golden-brown crunch while the interior remains custard-like and tender, it offers a nostalgic balance of sweetness and richness. Whether served at a holiday celebration or a cozy family brunch, this kugel is a timeless masterpiece of texture and flavor.
🥗 Ingredients
The Noodle Base
- 12 ounces Wide Egg Noodles (high-quality dried noodles)
- 1/2 cup Unsalted Butter (melted and slightly cooled)
The Custard Mixture
- 16 ounces Full-fat Sour Cream (at room temperature)
- 16 ounces Cottage Cheese (small or large curd)
- 8 ounces Cream Cheese (softened to room temperature)
- 5 Large Eggs (beaten)
- 3/4 cup Granulated Sugar
- 2 teaspoons Pure Vanilla Extract
- 1/2 teaspoon Ground Cinnamon
- 1/2 teaspoon Kosher Salt (to balance the sweetness)
- 1/2 cup Golden Raisins (optional, soaked in warm water for 10 minutes)
The Crunchy Topping
- 2 cups Cornflakes (crushed into coarse crumbs)
- 4 tablespoons Unsalted Butter (melted)
- 2 tablespoons Brown Sugar (packed)
- 1/2 teaspoon Ground Cinnamon (for extra warmth)
👨🍳 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 or non-stick spray.
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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 (al dente). They should still have a firm bite 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 rich flavor.
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4
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually whisk in the sour cream and cottage cheese until well combined.
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5
Add the 5 beaten eggs, granulated sugar, vanilla extract, 1/2 teaspoon cinnamon, and salt to the dairy mixture. Whisk until the custard is uniform and creamy.
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6
Fold the buttered noodles into the custard mixture. If using raisins, drain them well and fold them in at this stage.
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7
Pour the noodle mixture into the prepared baking dish, spreading it out evenly with a spatula.
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8
In a small bowl, prepare the topping by combining the crushed cornflakes, 4 tablespoons of melted butter, brown sugar, and 1/2 teaspoon of cinnamon. Mix until the crumbs are evenly moistened.
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9
Sprinkle the cornflake mixture evenly over the top of the kugel, covering the noodles completely.
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10
Bake for 50 to 60 minutes. The kugel is done when the custard is set in the center and the topping is a deep golden brown.
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11
Remove from the oven and let it rest for at least 15-20 minutes before slicing. This resting period is crucial for the kugel to set into clean squares.
💡 Chef's Tips
Always use room temperature dairy to ensure a smooth, lump-free custard. For a different texture, replace the cornflake topping with crushed graham crackers or a simple cinnamon-sugar dusting. If you prefer a less sweet kugel, reduce the granulated sugar to 1/2 cup. Avoid overcooking the noodles; they should be slightly underdone before going into the oven so they don't become mushy. Leftovers can be stored in the fridge for up to 3 days and are delicious served cold or reheated in the oven to crisp the top.
🍽️ Serving Suggestions
Serve warm as a side dish alongside a savory roast chicken or brisket. Pair with a dollop of extra sour cream or a side of applesauce for a traditional touch. Enjoy a cold square for breakfast with a hot cup of coffee or tea. Accompany with a crisp green salad tossed in a light vinaigrette to cut through the richness. Serve at room temperature as part of a festive brunch buffet.