Quick Recipe Version (TL;DR)
Quick Ingredients
- 12 oz (340 g) wide egg noodles
- 4 tbsp (56 g) unsalted butter, melted (noodles)
- 16 oz (454 g) cottage cheese (small curd preferred)
- 4 oz (113 g) cream cheese, softened
- 5 large eggs
- 3/4 cup (150 g) granulated sugar
- 1 cup (240 g) sour cream
- 1/2 cup (120 ml) whole milk
- 2 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/2 tsp fine salt
- 1 cup (150 g) raisins
- 1 tsp lemon zest (optional)
- Crumb topping: 1 cup (30 g) crushed cornflakes, 1/4 cup (30 g) all-purpose flour, 1/3 cup (70 g) packed light brown sugar, 1 tsp ground cinnamon, 1/8 tsp fine salt, 4 tbsp (56 g) unsalted butter, melted
Do This
- 1) Heat oven to 350°F (177°C). Grease a 9×13-inch baking dish.
- 2) Boil 12 oz egg noodles in salted water until just al dente; drain and toss with 4 tbsp melted butter.
- 3) Whisk/blend cottage cheese + cream cheese, then mix in eggs, sugar, sour cream, milk, vanilla, cinnamon, and salt.
- 4) Fold noodles + raisins (and lemon zest if using) into the custard mixture; spread in the pan.
- 5) Mix cornflakes, flour, brown sugar, cinnamon, salt; stir in melted butter and sprinkle over kugel.
- 6) Bake 55 minutes until puffed and set (center barely jiggles). Cool 10 minutes.
Why You’ll Love This Recipe
- Brunch-meets-dessert comfort: creamy vanilla-cinnamon custard, tender noodles, and sweet raisins in every bite.
- That buttery crumb topping: crisp, cinnamon-sugar crunch that makes it feel special without extra fuss.
- Make-ahead friendly: assemble earlier, bake when you’re ready (great for holidays and guests).
- Flexible dairy options: cottage cheese for classic kugel texture, with a little cream cheese for extra smooth richness.
Grocery List
- Produce: 1 lemon (optional, for zest)
- Dairy: unsalted butter, cottage cheese, cream cheese, sour cream, whole milk, large eggs
- Pantry: wide egg noodles, granulated sugar, light brown sugar, raisins, vanilla extract, ground cinnamon, all-purpose flour, cornflakes, fine salt
Full Ingredients
Noodles
- 12 oz (340 g) wide egg noodles
- 4 tbsp (56 g) unsalted butter, melted (plus more to grease the pan if desired)
Cinnamon-Vanilla Custard Base
- 16 oz (454 g) cottage cheese (small curd preferred)
- 4 oz (113 g) cream cheese, softened to room temperature
- 5 large eggs
- 3/4 cup (150 g) granulated sugar
- 1 cup (240 g) sour cream
- 1/2 cup (120 ml) whole milk
- 2 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/2 tsp fine salt
- 1 tsp finely grated lemon zest (optional, brightens the flavor)
Mix-Ins
- 1 cup (150 g) raisins
Buttery Cinnamon Crumb Topping
- 1 cup (30 g) cornflakes, lightly crushed
- 1/4 cup (30 g) all-purpose flour
- 1/3 cup (70 g) packed light brown sugar
- 1 tsp ground cinnamon
- 1/8 tsp fine salt
- 4 tbsp (56 g) unsalted butter, melted
Step-by-Step Instructions
Step 1: Preheat the oven and prep the pan
Position a rack in the center of the oven and preheat to 350°F (177°C). Grease a 9×13-inch baking dish with butter (or nonstick spray). This helps the custardy edges release cleanly for neat slices.
Step 2: Cook the noodles just to al dente
Bring a large pot of water to a boil and salt it generously (about 1 tbsp kosher salt for a full pot). Add 12 oz (340 g) wide egg noodles and cook until just al dente, about 6–7 minutes (or 1–2 minutes less than the package suggests).
Drain well, then return the noodles to the pot. Pour in 4 tbsp (56 g) melted butter and toss to coat. This keeps the noodles tender and prevents sticking while you mix the custard.
Step 3: Make the creamy cinnamon-vanilla custard
In a large mixing bowl, combine 16 oz cottage cheese and 4 oz softened cream cheese. For the smoothest texture, use a whisk and press out lumps, or blend briefly with an immersion blender until mostly smooth (a little texture is perfectly fine and very traditional).
Whisk in 5 eggs until fully combined. Add 3/4 cup granulated sugar, 1 cup sour cream, 1/2 cup whole milk, 2 tsp vanilla, 1 1/2 tsp cinnamon, and 1/2 tsp salt (plus 1 tsp lemon zest if using). Stir until the mixture looks creamy and uniform.
Step 4: Fold in noodles and raisins
Add the buttered noodles to the custard bowl. Sprinkle in 1 cup raisins. Use a spatula to fold everything together until the noodles are evenly coated and the raisins are well distributed.
Scrape the mixture into the prepared baking dish and spread it into an even layer, making sure the noodles are fairly level so the kugel bakes evenly.
Step 5: Mix and add the buttery crumb topping
In a medium bowl, stir together 1 cup crushed cornflakes, 1/4 cup flour, 1/3 cup packed brown sugar, 1 tsp cinnamon, and 1/8 tsp salt.
Drizzle in 4 tbsp melted butter and stir until the mixture looks like damp, sandy crumbs. Sprinkle the topping evenly over the kugel from edge to edge for the best crunch in every slice.
Step 6: Bake until set and lightly golden
Bake at 350°F (177°C) for 55 minutes, or until the kugel is puffed, the topping is golden, and the center is set with only a slight jiggle when you gently shake the pan.
If the topping is browning too fast near the end, loosely tent the pan with foil for the last 10 minutes.
Step 7: Cool briefly, then slice and serve
Let the kugel cool for 10 minutes before slicing. This short rest helps the custard finish setting so slices hold together neatly.
Serve warm for a soft, creamy texture, or at room temperature for a more set, cheesecake-like bite.
Pro Tips
- Don’t overcook the noodles: they keep cooking in the oven. Al dente noodles prevent a mushy kugel.
- Control the texture: blending the cottage cheese (even briefly) makes the custard smoother; leaving it unblended gives a more traditional, slightly curdy texture.
- Plump the raisins (optional but great): soak raisins in hot water for 10 minutes, drain well, then add. They’ll be extra juicy in the finished kugel.
- Even browning: spread the topping all the way to the edges so the perimeter gets crisp instead of drying out.
- Clean slices: use a sharp knife dipped in hot water and wiped dry between cuts.
Variations
- Apple-cinnamon kugel: fold in 1 1/2 cups peeled, small-diced apples with the raisins. Add an extra 1/2 tsp cinnamon.
- Cherry-vanilla kugel: swap raisins for 1 cup (150 g) dried cherries and add 1/4 tsp almond extract (in addition to the vanilla).
- Extra-decadent dessert style: dust the top with 1 tbsp powdered sugar after baking and cooling, and serve with a spoonful of lightly sweetened sour cream.
Storage & Make-Ahead
Refrigerate: Cool completely, cover tightly, and refrigerate for up to 4 days. Reheat individual portions in the microwave for 45–75 seconds, or rewarm the covered pan in a 325°F (163°C) oven for about 15–20 minutes.
Make ahead (unbaked): Assemble the kugel (including topping), cover, and refrigerate for up to 24 hours. Bake straight from the fridge at 350°F (177°C), adding 5–10 minutes to the bake time as needed.
Freeze: Wrap well and freeze for up to 2 months. Thaw overnight in the fridge, then reheat covered at 325°F (163°C) until warmed through (about 25–35 minutes depending on portion size).
Nutrition (per serving)
Approximate, based on 12 servings: 320 calories, 12 g fat, 45 g carbohydrates, 11 g protein, 20 g sugar, 260 mg sodium.
