Sweet Noodle Kugel

Shopping list

• 12 ounces wide egg noodles

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• 2 teaspoons kosher salt

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• 0.75 cup raisins

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• 6 eggs large eggs

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• 2 cups sour cream

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• 1 cup cottage cheese

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• 8 ounces cream cheese — softened

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• 0.25 cup unsalted butter — melted

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• 1.5 teaspoons vanilla

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• 1 cup granulated sugar

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• 0.25 teaspoon salt

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• 0.25 teaspoon cinnamon

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• 1 tablespoon granulated sugar — for topping

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• 0.25 teaspoon cinnamon — for topping

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Step by step

1. 1

   Preheat the oven to 350°F with an oven rack in the middle position. Coat a 9×13 baking dish with nonstick cooking spray.

2. 2

   Place raisins in a small bowl and cover with hot water; let them soak to plump up while you prep the other ingredients.

3. 3

   Bring a large pot of 5 quarts water and 2 teaspoons kosher salt to a boil. Add the egg noodles to the pot, bring back to a boil, and let them cook until tender but not entirely cooked, about 7 minutes. Drain thoroughly and return the cooked noodles to the pot.

4. 4

   Make the custard. In a blender or the bowl of a food processor, blend together the eggs, sour cream, cottage cheese, cream cheese, melted butter, vanilla, sugar, salt, and cinnamon.

5. 5

   Pour the custard over the cooked noodles in the pot and stir until well combined.

6. 6

   Drain the raisins and stir them into the noodles.

7. 7

   Pour the noodle mixture into the prepared baking dish, spreading evenly.

8. 8

   Make the topping by whisking together the tablespoon of sugar and ¼ teaspoon cinnamon; sprinkle over the top of the kugel.

9. 9

   Bake the kugel, uncovered, for about 1 hour until the center is set and the tips of the noodles turn golden brown.

10. 10

    Remove from the oven and let the kugel rest for 15- 20 minutes before slicing.

11. 11

    Kugel can be served warm or cold, as a side dish, for breakfast, or dessert!