Easy Baked Sweet Noodle Pudding (Kugel)
This traditional Jewish noodle kugel pairs tender egg noodles with a creamy custard of sour cream, cottage cheese, and warm cinnamon. A crispy golden cornflake topping crowns this comforting sweet bake that's perfect for dessert or brunch.
Equipment
- 9x13-inch baking dish
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Colander
Ingredients
For the Kugel
- 1 pound wide egg noodles
- 4 large eggs room temperature
- 1 cup sour cream
- 1 cup cottage cheese
- 1/2 cup butter melted
- 1/2 cup sugar
- 1/4 cup brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
For the Topping
- 1 cup crushed cornflake cereal
- 2 tablespoons butter melted
Instructions
- Set your oven to 350°F (175°C). Grease the 9x13-inch baking dish generously with butter or cooking spray, then allow the oven to preheat while you prepare the remaining ingredients.
- Bring a large pot of salted water to a rolling boil. Add the wide egg noodles and stir occasionally to prevent clumping. Cook for 6 to 7 minutes, until just tender but still slightly firm, then drain in a colander without rinsing.
- In a medium mixing bowl, whisk the eggs until well blended. Add the sour cream, cottage cheese, and vanilla extract, mixing until smooth with no lumps of cottage cheese remaining. Stir in the melted butter, sugar, cinnamon, and salt, whisking until fully incorporated.
- Transfer the cooked noodles to your large mixing bowl. Pour the custard mixture over the noodles slowly, stirring gently as you pour. Fold with a spatula until all noodles are evenly coated and no dry noodles remain.
- Pour the entire noodle and custard mixture into the greased baking dish. Spread it evenly using a spatula and level the surface so it bakes uniformly.
- In a small bowl, combine the crushed cornflake cereal with 2 tablespoons melted butter, stirring until the cereal is evenly moistened and resembles coarse sand. Spread the mixture evenly over the top of the pudding and press gently so it adheres.
- Place the dish in the preheated oven and bake for 30 to 35 minutes, until the top is golden brown and a knife inserted near the center comes out clean. The edges should be slightly bubbling. Remove using oven mitts and place on a heat-safe surface.
- Let the kugel rest for 5 to 10 minutes before serving to allow the custard to set for cleaner portions. Cut into squares and serve warm or at room temperature.
Notes
Cook the noodles only until just tender, as they soften further during baking. Make ahead up to 8 hours by refrigerating the assembled noodle mixture, adding the topping fresh just before baking and 5 to 10 extra minutes to the bake time. Swap the cornflake topping for crushed graham crackers, panko breadcrumbs, or a cinnamon-sugar blend. Leftovers keep covered in the refrigerator for up to 4 days; freezing is not recommended as the custard texture suffers after thawing.