Irresistible Kugel Sweet Noodle Pudding
A traditional Jewish dessert with a creamy, custardy texture and a golden, slightly crisp top, perfect for brunch, dessert, or a sweet snack. This recipe balances familiar flavors with a smooth, rich texture and a hint of citrus and cinnamon.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: Jewish
Ingredients
Scale
- 8 ounces wide egg noodles
- 1 1/2 cups small-curd cottage cheese (about 340 grams)
- 1 cup sour cream (240 ml)
- 4 large eggs, room temperature
- 3/4 cup granulated sugar (150 grams)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- Zest of 1 medium orange
- 2 tablespoons butter, melted (30 grams)
- Pinch of salt
- Optional: 1/2 cup raisins or chopped apples
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or non-stick spray.
- Bring a large pot of salted water to a boil. Add 8 ounces of wide egg noodles and cook until just al dente, about 6-7 minutes. Drain and rinse under cold water to stop cooking and prevent sticking. Set aside.
- Optional: Blend 1 1/2 cups of small-curd cottage cheese in a food processor for about 15 seconds for a smoother texture.
- In a large bowl, whisk together 4 large eggs, 1 cup sour cream, 3/4 cup granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, a pinch of salt, and the zest of one orange. Add the melted butter last and whisk until smooth.
- Gently fold the cooked noodles into the custard mixture. If using raisins or chopped apples, fold them in now. Be careful not to overmix to keep noodles intact.
- Pour the mixture into the greased baking dish, spreading evenly.
- Bake for 45-55 minutes, or until the top is golden brown and the custard is set but slightly jiggly in the center. A toothpick inserted should come out mostly clean with a few moist crumbs.
- Let the kugel rest for 10-15 minutes before slicing and serving.
Notes
If the top browns too quickly, cover loosely with foil halfway through baking. Do not overcook noodles to avoid mushiness. Let kugel rest before slicing for better texture. For gluten-free, substitute noodles with gluten-free pasta or cooked quinoa. For dairy-free, use coconut yogurt and plant-based cottage cheese alternatives.
Nutrition
- Serving Size: 1 slice (approximate
- Calories: 280
- Fat: 10
- Carbohydrates: 35
- Protein: 12
Keywords: kugel, sweet noodle pudding, Jewish dessert, egg noodles, cinnamon, cottage cheese, easy dessert, traditional kugel