This classic Jewish noodle kugel has a sweet cinnamon flavor and deliciously crispy brown sugar cereal topping. It tastes great for breakfast, lunch, or dinner and is the perfect addition to any holiday table!
Noodle Kugel
Noodle Kugel Ingredients
- Wide egg noodles
- Unsalted butter
- Sour cream
- Ricotta cheese
- Milk
- Granulated sugar
- Light brown sugar
- Vanilla extract
- Salt
- Ground cinnamon
- Large eggs
- Corn flake cereal
- Cooking spray
How to Make Noodle Kugel
Step 1
Preheat oven to 350° F.
Step 2
Grease 9×13-inch baking dish with butter or cooking spray and set aside. If you want to make a smaller kugel, use an 8×8-inch baking dish, and cut amounts of all ingredients by half.
Step 3
Cook noodles 6-8 minutes in salted water until tender. Since the kugel will be baked, we are not fully cooking the noodles now.
Adding a tablespoon or so of salt to the boiling water will flavor the noodles while they cook. As the saying goes, you want the water to taste “as salty as the sea,” but be careful not to add too much!
Step 4
Drain noodles and gently stir in butter until melted. Adding butter to the freshly drained noodles will keep them from sticking together while you are making the custard for the noodle kugel.
Step 5
Mix sour cream, ricotta cheese, milk, granulated sugar, light brown sugar, vanilla extract, salt, ground cinnamon, and eggs together in large mixing bowl.
Step 6
Add noodles to custard mixture and gently stir until combined. Try to keep the noodles intact as much as possible for the best texture.
Step 7
Pour noodle and custard mixture into the prepared baking dish.
Step 8
Combine corn flakes, ground cinnamon, and light brown sugar; and spread evenly over top of noodles. Spray with cooking spray to get a nicely browned crispy topping.
Step 9
Bake for 1 hour or until custard is just set. Let sit for 30 minutes before serving.
How to Store Noodle Kugel
Store in the refrigerator for up to 5 days.
How to Reheat Noodle Kugel
Kugel tastes great reheated! You can use an oven, microwave, or toaster oven. For the best flavor and to keep the topping crisp, reheat in the oven at 350° F. If you are reheating the whole pan, bake for 20 minutes. For a single piece, bake 10 minutes.
Noodle Kugel
Equipment
- 9×13-inch baking dish
- 2 Large mixing bowls
Ingredients
- 1 pkg (12 oz) wide egg noodles
- ½ cup (1 stick) unsalted butter
Custard:
- 1 cup sour cream
- 1 carton (15 oz) ricotta cheese
- 1 cup milk
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- 1 tsp vanilla extract
- ½ tsp salt
- ½ tsp ground cinnamon
- 2 large eggs, well beaten
Topping:
- 1½ cups crushed corn flakes
- 1 tsp ground cinnamon
- ¼ cup light brown sugar
- Cooking spray (optional)
Instructions
- Preheat oven to 350° F.
- Grease 9×13-inch baking dish with butter or cooking spray.
- Cook noodles 6-8 minutes in salted water until tender.
- Drain noodles and gently stir in butter until melted.
- Mix custard ingredients together in large mixing bowl.
- Add noodles to custard mixture and gently stir until combined.
- Pour noodle mixture into baking dish.
- Combine topping ingredients and spread evenly over top of noodles. Spray with cooking spray.
- Bake 1 hour or until custard is just set.