I made this noodle pudding – and the good part was that I made it two weeks before going on vacation uncooked and then baked and served it after I returned and it was a huge hit! YUM! Yes it has lots of great ingredients – I used low fat – but it is not a low calorie recipe – but so worth it! To make it kosher for Passover you can use noodles which are designated as such, and matzos meal – if not you can use regular noodles and flour.
- 1 cup raisins (optional)
- 12 oz wide egg noodles
- 6 large eggs
- 1 lb sour cream (2 cups) – low fat is great
- 8 oz cottage cheese (1 cup) – low fat is great
- 8 oz cream cheese, softened (1 cup) – low fat is great
- 1 cup sugar
- 1/4 cup unsalted butter, melted
- 1/4 tsp salt
- Cinnamon and sugar for dusting
- Nonstick cooking oil spray
Other utensils needed: large pot, food processor or blender, 9×13 baking dish
- Place a rack in the middle of your oven and preheat to 350 degrees F. Cover the raisins with hot water and let them soak to plump while you prepare the other ingredients.
- Bring a large pot of water to a boil. Add the noodles to the pot, bring back to a boil, and let them cook till tender (not overly soft), about 5 minutes. Drain and return the cooked noodles to the pot.
- In a food processor or blender, mix together the eggs, sour cream, cottage cheese, cream cheese, sugar, melted butter, and salt.
- Pour the egg mixture over the cooked noodles in the pot and stir till well combined.
- Drain the raisins and pat dry. Stir them into the noodles.
- Spray a 9×13 inch baking dish with nonstick cooking oil. Pour the noodle mixture into the dish.
- Top the kugel by sprinkling generously with sugar and lightly with cinnamon. Alternatively, you can use your favorite kugel topping (streusel, crushed graham crackers, cornflakes, etc.). I like using the streusel recipe below. It is truly delicious.
- Bake the kugel for about 60 minutes, turning once halfway through cooking, till the center of the kugel is set and the tips of the noodles turn golden brown. Remove from the oven.
- Let the kugel rest for 15-20 minutes before slicing. Kugel can be served warm or cold but I like it warm.
For the streusel topping
- 2 cups matzoh meal ( or flour if not using this for passover)
- 2 cups brown sugar
- 3 tablespoons cinnamon
- 1/2 teasp ground ginger
- 2 sticks butter or margarine
Mix all together and crumble over the pudding and follow the cooking instructions above.