Sweet Noodle Kugel Recipe

Name: Wise Sons Jewish Deli 24th Streets SWEET NOODLE KUGEL Recipe
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 8 servings
Cuisine: Jewish
Ingredients: 12 oz wide egg noodles (e.g., lokshen); 6 cups water; 1 tsp salt; 6 count large eggs; 2 cups whole milk; 3 tbs granulated sugar; 2 tsp vanilla extract; 1 tsp cinnamon; 1 pinch salt; 3 oz raisins; 1 cup crumbled cottage cheese or farmer cheese; 4 tbs unsalted butter, melted; 1 cup bread crumbs or crushed crackers (for topping); 1 tbs granulated sugar (for topping); 1 tsp cinnamon (for topping)

Inspired by Wise Sons Jewish Deli 24th Street

Time1h 25m

Serves8

serves 8

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Ingredients

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Noodle base

12 oz wide egg noodles (e.g., lokshen)

6 cups water

1 tsp Celtic sea salt

Custard & sweetening

6 count Large eggs

2 cups whole milk

3 tbs granulated sugar

2 tsp Watkins vanilla extract

1 tsp Cinnamon

1 pinch Celtic sea salt

Add-ins (optional but traditional)

3 oz raisins

1 cup crumbled cottage cheese or farmer cheese

4 tbs unsalted butter, melted

1 cup bread crumbs or crushed crackers (for topping)

1 tbs granulated sugar (for topping)

1 tsp cinnamon (for topping)

Method

Noodle base

Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish (or equivalent) with 1 tablespoon of the melted butter or spray with baking spray.

Bring 6 cups of water and 1 teaspoon salt to a boil in a large pot. Add the 12 oz wide egg noodles and cook until just tender (al dente), about 6–8 minutes, stirring occasionally so noodles don’t clump.

Drain the noodles thoroughly in a colander and return them to the pot. Set aside to cool slightly for 5 minutes so they won’t scramble the eggs when mixed.

Custard & sweetening

In a large mixing bowl, whisk together 6 eggs until well blended.

Add 2 cups whole milk, 3 tablespoons granulated sugar, 2 teaspoons vanilla extract, 1 teaspoon cinnamon, and a pinch of salt to the eggs. Whisk until the sugar is mostly dissolved and the mixture is homogeneous.

Stir the egg-milk mixture into the warm noodles, mixing thoroughly so the noodles are evenly coated with the custard.

Add-ins (optional but traditional)

Fold in 1 cup crumbled cottage or farmer cheese and 3 oz raisins (if using). Make sure add-ins are evenly distributed through the noodle-custard mixture.

Fold in 4 tablespoons melted butter, which will help moisten the kugel and produce a golden top.

Assemble & bake

Pour the noodle-custard mixture into the prepared 9x13-inch baking dish and spread it to an even layer.

In a small bowl combine 1 cup bread crumbs (or crushed crackers), 1 tablespoon sugar and 1 teaspoon cinnamon; sprinkle evenly over the top of the kugel. Dot the surface with a few small pieces of the remaining butter if desired (or brush a light coating).

Bake in the preheated 350°F/175°C oven until the top is golden and the center is set, 40–50 minutes. A knife inserted in the center should come out mostly clean with a few moist crumbs.

If the top browns too quickly, tent loosely with foil during the last 10–15 minutes of baking.

Remove from oven and let the kugel rest 10–15 minutes before cutting; this helps it set and makes slicing cleaner.

Serving & storage

Cut into 8 equal squares and serve warm or at room temperature. Kugel can be made a day ahead and reheated in a 325°F (160°C) oven for 10–15 minutes or microwaved individual pieces until warm.

Store leftovers tightly covered in the refrigerator for up to 4 days. Reheat until hot before serving.