A warm, comforting baked noodle pudding with a creamy custard base and swirls of sweet cinnamon sugar throughout. This traditional-style kugel is rich, lightly spiced, and perfectly golden on top with a soft, custardy center. It’s a cozy dish that works beautifully as a dessert or a sweet side for brunch and holiday tables.
INGREDIENTS
• 12 oz egg noodles
• 4 tablespoons unsalted butter, melted
• 4 large eggs
• 2 cups whole milk
• 1 cup sour cream or full-fat Greek yogurt
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract
• 0.5 teaspoon salt
• 1/2 cup raisins (optional)
• 1/4 cup chopped walnuts or pecans (optional)
• Extra cinnamon sugar for topping (1 tablespoon sugar + 1 teaspoon cinnamon)
STEPS
Cook the noodles: Boil egg noodles in salted water according to package instructions until just tender. Drain well and set aside.
Prepare the custard base: In a large bowl, whisk together eggs, milk, sour cream, granulated sugar, brown sugar, cinnamon, vanilla extract, and salt until smooth and fully combined.
Combine noodles and filling: Add the cooked noodles to the custard mixture. Stir gently to coat evenly. Fold in raisins and nuts if using.
Prepare the baking dish: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or nonstick spray.
Assemble the kugel: Pour the noodle mixture into the prepared dish and spread it evenly. Sprinkle the top with the cinnamon sugar mixture for a sweet, lightly crisp crust.
Add butter topping: Drizzle the melted butter over the top for extra richness and golden browning.
Bake until set: Bake for 45–55 minutes, or until the center is set and the top is golden brown with slightly crisp edges.
Cool slightly before serving: Let the kugel rest for 10–15 minutes so it firms up and slices cleanly.
Serve warm: Slice into squares and serve warm or at room temperature for best texture and flavor.
NOTES
Tips: Don’t overcook the noodles—they should be slightly firm since they will continue baking in the custard. Full-fat dairy gives the creamiest, richest texture. For a more dessert-like kugel, increase cinnamon and sugar slightly and add a pinch of nutmeg. For a savory-sweet twist, reduce sugar and add a touch more salt with sautéed onions (traditional savory kugel variation). This dish can be prepared ahead and baked just before serving, making it perfect for holidays and gatherings. Leftovers keep well in the refrigerator for up to 3–4 days and reheat beautifully in the oven.
