Go Back

Creamy Sweet Jewish Noodle Kugel

This comforting noodle kugel combines creamy textures with sweet bursts of flavor from raisins and orange zest, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 50 minutes
Servings: 10 servings
Course: Main Dish, Side Dish
Cuisine: Comfort Food, Jewish
Calories: 373
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 oz wide egg noodles Cook until just tender.
  • 8 tbsp unsalted butter, cut into pieces Plus extra for greasing the pan.
  • 6 large eggs
  • 2 cups cottage cheese, large curd preferred About 4% fat.
  • 2 cups sour cream
  • 2 cups whole milk Can be substituted with 2% milk.
  • 1/2 cup granulated sugar
  • 1 tsp ground cinnamon Add nutmeg for an extra spice note.
  • 1 tsp pure vanilla extract
  • 1/2 tsp kosher salt Essential for balance.
  • 1 cup raisins Soaked in orange juice.
  • 1 zest and strained juice of 1 orange

Method
 

Preparation
  1. Preheat the oven to 350°F and generously butter a 9 x 13-inch baking dish.
  2. Soak the raisins in orange juice while preparing other ingredients.
  3. Cook the wide egg noodles in a large pot of salted water until just tender. Drain well and return them to the hot pot.
  4. Add the butter pieces to the hot noodles and toss until melted.
Mixing and Baking
  1. In a large bowl, whisk together the orange zest, eggs, cottage cheese, sour cream, whole milk, sugar, cinnamon, vanilla, and kosher salt. Stir in the soaked raisins and any remaining orange juice.
  2. Pour the custard over the buttered noodles and stir until coated. Transfer to the prepared baking dish and spread evenly.
  3. Bake for 1 hour and 15 minutes until the edges are bubbling and the top is browned. Tent with foil if browning too quickly.
  4. Let the kugel cool for at least 15 minutes before cutting.

Notes

Pairs well with roasted chicken, brisket, or baked salmon. Fresh fruit makes a light addition too. Store leftovers in the refrigerator for up to 2 days and freeze for up to 3 months.