This Retro Bakery Style Cinnamon Kugel is a sweet, custardy noodle casserole with warm cinnamon flavor and a golden, bakery-style top. Cozy and comforting, it’s perfect for brunch, holidays, or as a nostalgic dessert straight from the oven.
Ingredients
8 oz wide egg noodles
4 large eggs
½ cup sugar
½ cup sour cream
½ cup cottage cheese (small curd)
¼ cup melted butter
1 tsp vanilla extract
1½ tsp ground cinnamon
¼ tsp salt
Optional Topping
¼ cup sugar
1 tsp ground cinnamon
2 tbsp melted butter
Instructions
Preheat the oven
Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish.
Cook the noodles
Boil the egg noodles in salted water according to package directions until just tender. Drain well.
Make the custard
In a large bowl, whisk together the eggs and sugar until smooth. Stir in the sour cream, cottage cheese, melted butter, vanilla extract, cinnamon, and salt.
Combine
Add the cooked noodles to the custard mixture and gently stir until evenly coated.
Assemble
Transfer the mixture to the prepared baking dish and spread evenly.
Add topping (optional)
If using, mix the sugar, cinnamon, and melted butter, then sprinkle evenly over the top.
Bake
Bake uncovered for 40–45 minutes, until set in the center and lightly golden on top.
Serve
Let cool slightly before slicing. Serve warm or at room temperature.
✨ Tip: This kugel pairs beautifully with coffee or tea and can be served for breakfast, brunch, or dessert.
Add juicy plump raisins (even better if the soaked in rum for a couple of days).