Kugel Recipe
360kcal
Ingredients
- 12 oz extra-wide egg noodles (I used Manischewitz Wide Egg Noodles)
- 5 whole eggs (large)
- 2 cups regular sour cream
- 2 cups whole milk cottage cheese
- ¼ cup + 2 tablespoon white sugar
- ½ cup dried raisins
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- ⅛ teaspoon kosher salt
- 8 tablespoons unsalted butter (about 1 stick, melted)
For sprinkling
- 1 teaspoon brown sugar
- ⅛ teaspoon cinnamon
Method
- Preheat the oven to 350°F. While you're waiting, soak the raisins in hot water for 10 minutes then drain.
- Fill a big pot ¾ full of cold water and 1 teaspoon of kosher salt. Bring the water to a boil over high heat and cook noodles for 4 minutes. Drain the noodles well.
- In a large bowl, whisk the eggs and sugar for 2 minutes or until the sugar is dissolved. Add the sour cream, cottage cheese, cinnamon, ⅛ teaspoon of kosher salt, and vanilla. Whisk to combine. Add the melted butter then whisk again to combine. Add the noodles into the bowl then gently toss to coat.
- Grease a 9x13 inch pan with unsalted butter. Pour the noodle mixture into the pan. Sprinkle the top of the kugel with brown sugar and cinnamon mixture, as needed.
- Bake, uncovered, for about 50 minutes or until it set and the top is golden brown.
Nutrition
Calories360kcalCarbohydrates35gProtein11gFat20gSaturated Fat11gPolyunsaturated Fat1gMonounsaturated Fat5gTrans Fat1gCholesterol138mgSodium217mgPotassium239mgFiber1gSugar10gVitamin A640IUVitamin C1mgCalcium98mgIron1mg
Notes
Storing. You can store the leftover Kugel in the fridge for up to 3 days or in the freezer for up to a month.
Reheating. If the Kugel is frozen, thaw it in the refrigerator before reheating. After that, bring the kugel to room temperature then bake in the oven, uncovered, at 300°F for about 20 minutes or until the internal temperature registers at 165°F.
The reheating time is depending on the size of the piece.
Sugar. Feel free to add more sugar for a sweeter taste