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Sweet Noodle Kugel

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A rich and comforting sweet noodle kugel made with creamy custard, tender egg noodles, and a buttery cornflake topping. Perfect for holidays or as a nostalgic dessert-style side dish.

Ingredients

  • 1 stick (4 oz) unsalted butter (at room temperature)
  • 1 cup granulated sugar
  • 8 ounces full-fat cream cheese (at room temperature)
  • 2 teaspoons vanilla extract
  • 6 large eggs (beaten)
  • 2 cups cottage cheese (full-fat or 4%)
  • 1/3 to 1/2 cup raisins
  • Cooking spray (for the baking dish)
  • 1 pound wide egg noodles
  • Kosher salt
  • 1 stick (4 oz) unsalted butter (melted)
  • 3/4 cup cornflake crumbs
  • 1/3 cup packed light brown sugar
  • 1/4 teaspoon fine sea salt

Instructions

  1. Preheat the oven to 375°F (190°C) and grease a 9-by-11-inch baking dish with cooking spray.
  2. In a large bowl, beat the butter and granulated sugar on medium speed for 2 minutes. Add the cream cheese and mix until smooth, about 1 minute more.
  3. Add the beaten eggs, vanilla extract, cottage cheese, and raisins. Mix gently until combined.
  4. Cook the egg noodles in a large pot of salted water according to package directions, about 5 minutes. Drain well.
  5. Stir the drained noodles into the custard mixture until evenly coated.
  6. In a separate bowl, combine the melted butter, cornflake crumbs, brown sugar, and sea salt to make the topping.
  7. Pour the noodle mixture into the prepared baking dish and spread evenly.
  8. Sprinkle the cornflake topping evenly over the kugel.
  9. Bake uncovered for 40 to 45 minutes, until puffed and golden on top.
  10. Let cool slightly before serving. Serve warm or at room temperature.

Notes

  • For extra sweetness, increase raisins up to 1/2 cup.
  • You can substitute sour cream for part of the cottage cheese for a tangier flavor.
  • Store leftovers covered in the refrigerator for up to 4 days.
  • Reheat in the oven or microwave before serving.
  • This dish can be made ahead and reheated before serving.

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