Sweet Noodle Kugel

4.34 from 6 votes

Sweet noodle kugel is a classic baked noodle pudding with tender egg noodles, warm cinnamon, and a lightly sweet custard. This version uses cottage cheese, sour cream, and crushed pineapple for balance, plus a crisp topping that contrasts with the creamy interior.

Prep Time20

Cook Time55

Total Time1 15

Course: Sides

Cuisine: Jewish

Servings: servings

Author: Lynne Webb

Ingredients

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

Instructions

Cook the noodles according to package directions until just tender. Drain well, add the butter, and toss until melted. Spread the noodles out briefly to cool so they’re warm, not hot.
Position a rack in the center of the oven, preheat to 350°F and generously butter a 13 x 9-inch baking dish.
Soak the raisins in hot water for 5 minutes to soften and plump, then drain thoroughly.
Whisk the eggs in a large bowl, then add the cottage cheese, sour cream, pineapple, vanilla, cinnamon, 2 tablespoons of the sugar, and a pinch of salt. Fold in the noodles and raisins until evenly combined.
Spread the mixture evenly in the prepared baking dish. Cover tightly with foil to prevent drying and bake for 45 minutes.
Uncover, sprinkle with the panko, remaining sugar, and a light dusting of cinnamon if you like. Bake uncovered for 10–12 minutes, until the topping is lightly golden.
Let the kugel cool for 15–20 minutes so it can set before slicing. Serve warm or at room temperature.

Notes

Recipe Variation: Cranberry-Orange Noodle Kugel

Replace the raisins with dried cranberries, reduce the vanilla to 1 teaspoon, reduce the cinnamon to 1/2 teaspoon and add 1 tablespoon of grated orange zest. If desired, replace the panko crumbs with 1/3 cup toasted sliced almonds.

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