vegetariandairy-free
jewish_american
Jerusalem Bagel
25 min
695 cal
21gProtein
93gCarbs
28gFat
1Recipes
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Creamy, sweet noodle kugel a comforting, soul-satisfying dish that feels like mom's recipe!
A beloved Jewish-American classic, this sweet noodle kugel is a creamy, custardy baked pudding. Made with wide egg noodles, a rich blend of cottage cheese, cream cheese, and sour cream, it's often studded with raisins and topped with a crunchy cinnamon-sugar cornflake crust. Perfect for holiday meals, brunch, or as a comforting side dish.
Serving size: 1 serving
Preheat your oven to 350°F (175°C). Generously grease a 9x13 inch (23x33 cm) baking dish with butter or cooking spray.
In a large pot, bring 4 liters of water and 1 tablespoon of salt to a rolling boil. Add the egg noodles and cook according to package directions, but undercook them by 2-3 minutes so they are very al dente. They will finish cooking in the oven. Drain the noodles well and set aside.
In a large mixing bowl, whisk the eggs until lightly beaten. Add the sour cream, cottage cheese, and softened cream cheese. Using an electric mixer or a strong whisk, beat the mixture until it is smooth and well-combined. A few small lumps from the cottage cheese are perfectly fine.
Creamy, sweet noodle kugel a comforting, soul-satisfying dish that feels like mom's recipe!
This jewish_american dish is perfect for dinner. With 153.8 calories and 5.78g of protein per serving, it's a low-sodium, low-calorie option for your meal plan.
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Whisk in 150g (3/4 cup) of granulated sugar, 113g (1/2 cup) of melted butter, vanilla extract, 1 teaspoon of cinnamon, and 1/2 teaspoon of salt until fully incorporated into the custard base.
Gently fold the drained, cooked noodles into the custard mixture. If using, stir in the raisins until everything is evenly coated.
Pour the noodle mixture into the prepared baking dish and spread it into an even layer.
Prepare the topping. In a small bowl, combine 25g (2 tbsp) of sugar and 1/2 teaspoon of cinnamon. If using cornflakes, lightly crush them and toss with 28g (2 tbsp) of melted butter and the cinnamon-sugar mixture. Sprinkle the topping evenly over the kugel.
Bake for 50-60 minutes, or until the center is set (a knife inserted near the center comes out clean) and the top is golden brown and bubbly at the edges.
Remove the kugel from the oven and let it cool on a wire rack for at least 15-20 minutes before slicing. This helps it set properly. Serve warm or at room temperature.
