Kosher recipes for Shabbat, Yom Tov and every weeknight Meat, dairy and pareve, always clearly marked

Classic Ashkenazi Sweet Noodle Kugel Recipe

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Dairy (Milchig)

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.

Tips for a Golden, Set Kugel

Cook the noodles just to al dente, since they keep softening in the oven. Fold the noodles into the custard while they are still slightly warm so they absorb the flavor, and let the kugel rest for 10 to 15 minutes after baking so it slices cleanly.

Kosher Notes

This kugel is dairy (milchig) because it uses cottage cheese, sour cream and butter, so serve it at a dairy meal such as Shavuot, a break-fast or a brunch. Use dairy products with a reliable hechsher. For a meat meal, choose a pareve noodle kugel made with oil instead.

Storage

Leftover kugel keeps in the refrigerator for up to 4 days. It’s good cold, at room temperature or reheated, covered, at 325°F. It also freezes well for up to 2 months.

Classic Ashkenazi Sweet Noodle Kugel Recipe
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 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
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

What I use for this recipe

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Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Cook the egg noodles according to package instructions, then drain and set aside.
  3. In a large mixing bowl, combine the beaten eggs, sugar, cottage cheese, sour cream, melted butter, vanilla extract, and cinnamon. Mix until well combined.
  4. Fold the cooked noodles and raisins into the egg mixture, making sure everything is evenly coated.
  5. Grease a 9x13-inch baking dish with butter or non-stick spray.
  6. Pour the noodle mixture into the prepared baking dish and spread evenly.
  7. Bake in the preheated oven for 50-60 minutes, or until the top is golden brown and the kugel is set.
  8. 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.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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