In Jewish cooking a kugel is a sweet or savory baked pudding made with egg noodles or potatoes. A sweet kugel (like this one) is a combination of fruit, sour cream, cottage cheese, eggs and cooked noodles that’s baked to achieve a firm, custard-like consistency. Our cinnamon-raisin flavor combo is a common classic, but don’t miss the cranberry-orange variation that follows the main recipe.
- 12 ounces wide egg noodles
- 4 tablespoons butter
- 5 large eggs, lightly beaten
- 1 cup cottage cheese
- 3/4 cup sour cream
- 1 can, 8-ounce crushed pineapple, drained
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 3 tablespoons sugar, divided
- Pinch of salt
- 2/3 cup golden raisins
- 2 tablespoons panko crumbs
- Cook the egg noodles according to package directions, drain, add the butter and toss until the butter is completely melted. Set aside to cool.
- Position a rack in the center of the oven, preheat to 350°F and generously butter a 13 x 9-inch baking dish.
- Plump your raisins by soaking them in hot water for 5 minutes. Drain well and set aside.
- In a large mixing bowl, combine the eggs, cottage cheese, sour cream, pineapple, vanilla, cinnamon, 2 tablespoons of the sugar and a pinch of salt. Add the noodles and raisins and combine thoroughly.
- Transfer the kugel mixture to the prepared baking dish, cover tightly with aluminum foil and bake for 45 minutes.
- Uncover the kugel and sprinkle the top with panko crumbs, the remaining 1 tablespoon of sugar and a dusting of cinnamon if desired. Return to the oven for 10 to 12 minutes.
- Allow the kugel to cool for 15 to 20 minutes before cutting into squares for serving. May be served warm, or at room temperature.