Sweet Noodle Kugel for Holiday Brunch Tables

Noodle Kugel is a creamy Jewish casserole that tastes like bread pudding but uses egg noodles instead. This sweet version combines cottage cheese, sour cream, and plump raisins with tender noodles in a rich custard that works beautifully for breakfast, dessert, or a comforting side dish. Serve it warm or cold because it’s delicious either way.

Why You’ll Love This Recipe

• Incredibly creamy texture from cottage cheese and sour cream combo
• Versatile enough for breakfast, brunch, dinner side, or dessert
• Easy to make ahead and tastes even better the next day
• Family-friendly sweet flavor that even picky eaters enjoy
• Perfect for holidays but simple enough for regular weeknights

Equipment Needed

• Large pot for boiling noodles
• 9×13 inch baking dish
• Blender or food processor
• Colander for draining
• Large mixing bowl
• Small bowl for soaking raisins

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Ingredients You’ll Need

• 12 oz wide egg noodles
• 2 teaspoons kosher salt for pasta water
• ¾ cup raisins
• 6 large eggs
• 2 cups sour cream
• 1 cup cottage cheese
• 8 oz brick cream cheese (softened)
• ¼ cup unsalted butter (melted)
• 1½ teaspoons vanilla extract
• 1 cup granulated sugar
• ¼ teaspoon salt
• ¼ teaspoon cinnamon
• 1 tablespoon sugar plus ¼ teaspoon cinnamon for topping

Ingredient Notes

Wide egg noodles create the best texture but regular egg noodles work in a pinch. Cook them just until tender but still slightly firm since they continue cooking in the oven.

Blending the custard ingredients creates a smoother consistency than whisking by hand. The cottage cheese gets completely smooth and incorporates beautifully into the creamy mixture.

Soaking raisins in hot water plumps them up so they stay moist and juicy throughout baking. This prevents them from drawing moisture out of your kugel.

Step-by-Step Instructions

Step 1: Prep and Preheat

Preheat oven to 350°F with rack in middle position. Spray a 9×13 baking dish generously with nonstick cooking spray.

Step 2: Soak Raisins

Place raisins in a small bowl and cover with hot water. Let them soak while you prepare everything else so they plump up nicely.

Step 3: Cook Noodles

Bring 5 quarts of water with 2 teaspoons salt to a rolling boil. Add noodles and cook about 7 minutes until tender but not mushy. Drain well and return to the pot.

Step 4: Make Custard

Blend eggs, sour cream, cottage cheese, cream cheese, melted butter, vanilla, sugar, salt, and cinnamon in a blender or food processor until completely smooth with no lumps.

Step 5: Combine Noodles and Custard

Pour smooth custard over hot noodles in the pot and stir thoroughly until every noodle is coated. Drain the plumped raisins and fold them into the noodle mixture.

Step 6: Transfer to Baking Dish

Pour noodle mixture into prepared baking dish and spread into an even layer. Whisk together topping sugar and cinnamon, then sprinkle evenly over the top.

Step 7: Bake

Bake uncovered for about 1 hour until the center is set and the tips of the noodles poking up turn golden brown. The kugel should jiggle slightly when you shake the pan but not look wet.

Step 8: Rest and Serve

Remove from oven and let rest 15-20 minutes before slicing. This allows the custard to set up completely so your slices hold together beautifully.

Pro Tips & Cooking Hacks

• Salt the pasta water generously to add flavor and reduce stickiness
• Blend custard ingredients for smoother texture than hand whisking
• Don’t overbake or the custard becomes dry and crumbly instead of creamy
• Swap cottage cheese for ricotta if you prefer a less tangy flavor
• Use dried cranberries or chopped dried apricots instead of raisins for variety

Tips & Variations

Make it fruit-forward by adding diced fresh apple or crushed pineapple to the noodle mixture. Drain the pineapple well so you don’t add extra moisture.

Try a streusel topping instead of cinnamon sugar. Mix crushed graham crackers with melted butter or use crushed cornflakes for extra crunch.

Reduce sugar by one quarter to one half cup if you prefer less sweetness. The kugel stays delicious and works better as a savory side dish this way.

Serving Suggestions

Serve warm squares for breakfast alongside fresh fruit salad and strong coffee. The sweet custard and tender noodles make a filling start to any morning.

At dinner, pair it with roasted chicken or brisket as a slightly sweet side dish. For dessert, top each piece with a dollop of whipped cream or serve with vanilla ice cream.

Common Mistakes

• Overcooking the noodles makes them mushy after baking – keep them slightly firm
• Not blending the custard leaves lumps of cottage cheese throughout
• Skipping the raisin soak results in hard, dried-out bits in your kugel
• Overbaking creates dry edges and crumbly texture instead of creamy
• Cutting into hot kugel makes it fall apart – always let it rest first

What to Serve With Noodle Kugel

Noodle kugel fits beautifully into brunch spreads alongside bagels, lox, and scrambled eggs. The sweet creamy flavor balances savory breakfast items perfectly.

For holiday dinners, serve it next to traditional favorites like matzo ball soup, potato latkes, and challah bread. Its comfort food status makes it welcome at any celebration.

Frequently Asked Questions

Can I make noodle kugel the day before?

Yes! Assemble it completely, cover tightly, and refrigerate overnight before baking. Or bake it fully, cool, refrigerate, and reheat covered at 325°F for 15 minutes.

Can I freeze noodle kugel?

Absolutely! Wrap tightly in plastic wrap and foil, then freeze up to 1 month. Thaw overnight in the fridge before baking or reheating.

Why is my kugel watery?

Make sure you drain the noodles thoroughly and don’t add extra liquid. If using fruit, drain it well before adding to prevent excess moisture.

Can I leave out the raisins?

Sure! Skip them entirely or substitute dried cranberries, chopped dried apricots, or even chocolate chips for a fun twist.

How do I reheat leftover kugel?

Microwave individual portions or reheat covered in a 325°F oven until warmed through. Kugel also tastes great cold straight from the fridge.

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