📝 About This Recipe
A quintessential Ashkenazi Jewish comfort dish, this sweet noodle kugel is the ultimate marriage of creamy pasta and delicate custard. This recipe features wide egg noodles swaddled in a rich blend of sour cream, cottage cheese, and warm spices, topped with a buttery, crunchy cornflake crust. It is a nostalgic, heart-warming dish that serves perfectly as a side for holiday dinners or a decadent brunch centerpiece.
🥗 Ingredients
The Noodle Base
- 1 pound Wide Egg Noodles (cooked al dente and drained)
- 1/2 cup Unsalted Butter (melted)
The Creamy Custard
- 5 large Eggs (at room temperature)
- 16 ounces Sour Cream (full fat preferred for creaminess)
- 16 ounces Cottage Cheese (small or large curd)
- 3/4 cup Granulated Sugar (adjust to 1/2 cup for a less sweet version)
- 2 teaspoons Vanilla Extract (pure Madagascar vanilla is best)
- 1 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 then drained)
The Crunchy Topping
- 2 cups Cornflakes Cereal (crushed slightly)
- 4 tablespoons Unsalted Butter (melted)
- 2 tablespoons Light 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. Cook the wide egg noodles for about 2 minutes less than the package directions suggest (al dente). They will finish cooking in the oven custard.
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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, whisk the 5 eggs until well-beaten and pale yellow.
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5
Whisk in the sour cream, cottage cheese, granulated sugar, vanilla extract, cinnamon, and salt until the mixture is uniform and creamy.
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6
Fold the buttered noodles into the custard mixture. If using golden raisins, fold them in now so they are evenly distributed.
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7
Pour the noodle mixture into the prepared baking dish, smoothing the top with a spatula to ensure no noodles are sticking straight up (they can get too hard/burnt).
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8
In a small bowl, prepare the topping by combining the crushed cornflakes, melted butter, brown sugar, and cinnamon. Stir until the flakes are evenly coated.
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9
Sprinkle the cornflake mixture evenly over the top of the kugel, covering as much surface area as possible for maximum crunch.
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10
Place the dish on the middle rack of the oven and bake for 50 to 60 minutes. The kugel is done when the center is set and the edges are golden brown and bubbling.
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11
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 squares.
💡 Chef's Tips
For the creamiest texture, use full-fat dairy; low-fat versions can sometimes weep water during baking. If you notice the cornflake topping browning too quickly, tent the dish loosely with foil for the last 15 minutes. To make this ahead, assemble the noodle and custard portion a day early, then add the topping just before baking to keep it crisp. If you aren't a fan of raisins, try adding diced Granny Smith apples for a bright, tart contrast to the sweet custard. Don't overcook the noodles on the stove; they should have a firm bite so they don't turn into mush in the oven.
🍽️ Serving Suggestions
Serve warm as a side dish alongside a savory roast chicken or brisket. Enjoy a cold square the next morning for a breakfast that feels like a cross between bread pudding and pasta. Pair with a dollop of extra sour cream or a spoonful of apple sauce on the side. Accompany with a crisp green salad tossed in a light vinaigrette to cut through the richness of the dairy. Serve with a hot cup of Earl Grey tea or a glass of chilled dessert wine.