Kugel is a beloved dish in Ashkenazi Jewish cuisine, known for its comforting and sweet flavors. Traditionally served on Shabbat and Jewish holidays, this noodle pudding is a staple in Jewish households. Its rich history dates back to medieval Germany, where it evolved from a savory pudding to the sweet version we know today. What makes kugel special is its versatility; it can be served as a side dish or a dessert, warm or cold, and is always a crowd-pleaser with its creamy texture and hints of cinnamon and raisins.

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Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 8 servings

Course: Side Dish

Cuisine: Ashkenazi Jewish

Ingredients Method Notes

Ingredients

Kugel Base

12 ounces egg noodles wide
4 large eggs beaten
1 cup sugar
1 cup cottage cheese small curd
1 cup sour cream
1/2 cup unsalted butter melted
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 cup raisins optional

Method

Preheat your oven to 350°F (175°C).
Cook the egg noodles according to package instructions, then drain and set aside.
In a large mixing bowl, combine the beaten eggs, sugar, cottage cheese, sour cream, melted butter, vanilla extract, and cinnamon. Mix until well combined.
Fold the cooked noodles and raisins into the egg mixture, making sure everything is evenly coated.
Grease a 9x13-inch baking dish with butter or non-stick spray.
Pour the noodle mixture into the prepared baking dish and spread evenly.
Bake in the preheated oven for 50-60 minutes, or until the top is golden brown and the kugel is set.
Let it cool for a few minutes before serving. Enjoy warm or at room temperature.

Notes

For a variation, try adding chopped apples or swapping the raisins for dried cranberries. Kugel can be refrigerated for up to 3 days. Reheat gently in the oven before serving.