Noodle Kugel

Tested & Perfected Recipes
Noodle Kugel

Noodle kugel is a traditional Jewish holiday dish of egg noodles baked in a sweet or savory custard.

Noodle kugel is a traditional Jewish dish of egg noodles baked in a sweet or savory custard. Much like a French toast or egg casserole, kugel can be made in advance, refrigerated and baked before serving, making it perfect for big family get-togethers. It is typically served as part of a brunch or breakfast-for-dinner buffet with bagels, lox, and spreads.

There are as many recipes for kugel as there are Jewish grandmothers who make it. Flip through any spiral-bound synagogue cookbook and you’ll find variations with raisins, apples, crushed pineapple, spinach, and so on — and, of course, every family claims “the best” one. My recipe is traditional but with a few updates that, I think, make it just a little bit better than the old-fashioned version (sorry, Grandma!)

how to make noodle kugel

Most kugel recipes call for some combination of eggs, sour cream, cottage cheese, and cream cheese as the base for the custard. I replace the cottage cheese with half & half because cream makes for a silkier custard with no curds. While many old-fashioned kugel recipes call for a crushed cornflake topping, I cover the noodle custard with a thick and crunchy cinnamon streusel instead. the streusel not only tastes better than cornflakes, but it also takes care of the problem of all those hard-to-eat crunchy noodles on top. Finally, I cook my kugel at a low temperature so that it’s ultra-creamy.

What you’ll need To Make Noodle Kugel

how to make noodle kugel

How to make noodle kugel

Begin by boiling the noodles.

how to make noodle kugel

Drain them well.

how to make noodle kugel

Make the streusel topping: combine the brown sugar, flour, cinnamon, and salt in a medium bowl.

how to make noodle kugel

Using your fingers, mix until no lumps of brown sugar remain.

how to make noodle kugel

Add the butter.

how to make noodle kugel

Rub the butter in with your fingertips until the mixture has a clumpy, crumbly texture.

how to make noodle kugel

Refrigerate until ready to use. (FYI: The kugel bakes initially without the streusel, so you can also make the streusel during that time.)

how to make noodle kugel

Next, make the custard. Whisk the eggs in a large bowl.

how to make noodle kugel

Add the sour cream and softened cream cheese.

how to make noodle kugel

Whisk well, then add the half & half, sugar, salt, vanilla, and cinnamon.

how to make noodle kugel

Whisk until completely smooth.

how to make noodle kugel

Spread the cooked noodles evenly in the prepared baking dish.

how to make noodle kugel

Pour the custard mixture evenly over top.

how to make noodle kugel

Cover the dish tightly with aluminum foil and bake for 35 minutes. The custard should be just set.

Sprinkle the streusel topping evenly over the top, making sure to cover all the noodles.

Bake for 35 to 40 minutes more, until the streusel topping is crisp.

how to make noodle kugel

Let cool for about 20 minutes, then cut into squares and serve.

how to make noodle kugel

You may also like

Noodle Kugel

Noodle kugel is a traditional Jewish holiday dish of egg noodles baked in a sweet or savory custard.

Servings: 12
Prep Time: 15 Minutes
Cook Time: 70 Minutes
Total Time: 1 Hour 25 Minutes

Ingredients

For the Streusel Topping

  • 1 cup packed dark brown sugar
  • 1-1/4 cups all purpose flour, spooned into measuring cup and leveled off
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 stick unsalted butter, cold, cut into 1/2-inch chunks

For the Kugel

  • One 12-oz bag wide egg noodles
  • 4 large eggs
  • One 8-oz container sour cream
  • One 8-oz package cream cheese, softened (microwave for 15-20 seconds to soften)
  • 2 cups half & half
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon

Instructions

For the Streusel Topping

  1. Combine the brown sugar, flour, cinnamon, and salt in a medium bowl. Using your fingers, mix until no lumps of brown sugar remain. Rub in the butter with your fingertips until the mixture has a clumpy, crumbly texture. Refrigerate until ready to use.

For the Kugel

  1. Preheat the oven to 325°F and set an oven rack in the middle position. Butter a 9 x 13-inch baking dish.
  2. Bring a large pot of unsalted water to a boil. Cook the noodles for 6 to 8 minutes, or according to package instructions, until tender. Drain well.
  3. In a large bowl, whisk the eggs. Add the sour cream and softened cream cheese and whisk to combine. Add the half & half, sugar, salt, vanilla, and cinnamon, and whisk until completely smooth.
  4. Spread the cooked noodles evenly in the prepared baking dish. Pour the custard mixture evenly over top. Cover the dish tightly with aluminum foil and bake for 35 minutes. Remove and discard the foil. The custard should be just set. Sprinkle the streusel topping evenly over the top, making sure to cover all the noodles. Bake for 35 to 40 minutes more, until the streusel topping is crisp. Let cool for about 20 minutes, then cut into squares and serve.
  5. Make Ahead: The kugel and topping can be assembled and stored separately in the fridge up to a day ahead of time, and then baked before serving. (The kugel with the streusel topping may also be fully cooked a day ahead of time and reheated, however the texture will be denser than if baked fresh. To reheat, cover with foil and place in a 325°F oven for 25 minutes; remove and discard the foil, and continue baking for 20 to 25 minutes more, or until warm throughout and crisp on top.)

Nutrition Information

Powered by Edamam

  • Per serving (12 servings)
  • Serving size: 1 slice
  • Calories: 506
  • Fat: 25 g
  • Saturated fat: 14 g
  • Carbohydrates: 60 g
  • Sugar: 30 g
  • Fiber: 1 g
  • Protein: 10 g
  • Sodium: 209 mg
  • Cholesterol: 152 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

See more recipes:

Reviews & Comments

  • Can I make this a day ahead and store in fridge and make topping the next day?

    • — Ali c on September 15, 2021
    • Reply
    • Sure!

      • — Jenn on September 16, 2021
      • Reply
  • can you add chopped apple or a dried fruit??

    • — Ruth Hoine on September 14, 2021
    • Reply
    • Hi Ruth, If you want to add one of those, I’d err on the side of dried fruit. Please LMK how it turns out if you try it!

      • — Jenn on September 14, 2021
      • Reply
  • It was okay, but too wet and the streusel did not crisp up despite following all instructions.

    • — MJ on September 7, 2021
    • Reply
  • Can I cook in advance and freeze. If so, how long do I cook before cooling and freezing. When do I put the topping on–before or after freezing? How do I defrost?

    Thanks!

    • — Joanne on August 29, 2021
    • Reply
    • Hi Joanne, I’ve never frozen this but I think it will work though the texture may be slightly different when you reheat it. I would fully cook and cool it before freezing and I don’t think it matters when you put the topping on either — before or after would be fine. To defrost, I’d remove it from the freezer at least 24 hours ahead and let it thaw in the fridge. Hope that helps and that you enjoy!

      • — Jenn on August 31, 2021
      • Reply
  • Why can’t I just print your recipe without going through all that “continue ” stuff? Make life easier, so I could print your recipes I love. I never do tat before. It directly printed them.
    I hope you can tell me how to do this, so I could use your printed recipes. Thanks.

    • — Terry on August 10, 2021
    • Reply
    • Hi Terry, Sorry for any frustration. At the very top of the page, under the recipe name, you’ll see an orange/red button that says Jump to Recipe – if you click on that, it will take you directly to the recipe and you’ll see a print icon in the upper right corner of the box that the recipe is in. Hope that clarifies!

      • — Jenn on August 10, 2021
      • Reply

Add a Review or Question

This site uses Akismet to reduce spam. Learn how your comment data is processed.