Sweet Noodle Kugel Recipe (Classic Jewish Dairy Kugel with Raisins)

A Classic Jewish Noodle Kugel Made for Big Gatherings

When I cook, I cook big. Big trays for easy weeknight dinners. Generous portions to freeze for a lazy supper. Extra pans for family and friends. The phrase “cooking for an army” comes to mind, although I prefer to think of it as preparation for the day my boys turn into hungry teenage, eating machines. Whoops! Two of the three boys are already there! That’s where this Sweet Noodle Kugel Recipe (Classic Jewish Dairy Kugel with Raisins) comes in with the save.

And if there is ever a recipe worth doubling, it’s sweet noodle kugel.

Because if you don’t make a large batch, there might not be any left for you.

This traditional Jewish noodle kugel is rich, custardy, lightly sweet, and baked with golden raisins and tart dried cranberries. It’s the kind of comforting dairy kugel recipe that works for holidays, brunch, or straight from the refrigerator at midnight.

👉 Planning a full brunch spread? This pairs beautifully with my Make Ahead Challah French Toast Casserole.

What Is Sweet Noodle Kugel?

Kugel is a traditional Jewish baked pudding or casserole with Eastern European roots. While savory kugels are equally delicious, they tend to use shredded potatoes, cabbage, matzah, or other vegetables. Sweet noodle kugel is made with tender egg noodles and a rich dairy custard base.

It’s commonly served at:

• Shabbat dinners
• Rosh Hashanah
• Shavuot
• Brunch gatherings
• As a comfort meal celebrating a new birth or while sitting shiva

And yes, Jewish delis around the world keep it firmly on their menus and with good reason. It’s delicious!

Why This Sweet Dairy Kugel Recipe Works

The Custard Is the Star

Eggs, milk, cottage cheese, farmer’s cheese, sour cream, and cream cheese bake into a rich, creamy custard. It’s eggy, structured, but still tender.

The Texture Contrast

The egg noodles create body and bite. The top bakes into golden, with slightly crisp edges… arguably the best part.

Sweet Meets Tart

Golden raisins add some mellow sweetness, and the dried cranberries bring a bright counterpoint to the richness of the custard.

Ingredients for Sweet Noodle Kugel

• ½ pound medium egg noodles, cooked and drained
• 6 large eggs
• ½ cup white sugar
• 2 cups milk
• 16 ounces cottage cheese
• 8 ounces farmer’s cheese
• 1 cup sour cream
• 8 ounces block cream cheese, softened
• 4 tablespoons butter, melted
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ¼ cup golden raisins
• ¼ cup dried cranberries

For the Brown Sugar Topping

• 2 tablespoons butter, melted
• ¼ cup brown sugar

How to Make Sweet Noodle Kugel (Step-by-Step)

• Preheat oven to 350°F.
• Beat eggs and sugar for 3-5 minutes until well combined.
• Add farmer’s cheese, cottage cheese, sour cream, cream cheese, melted butter, vanilla, and salt. Mix well.
• Stir in milk until smooth.
• Combine cooked egg noodles with custard mixture.
• Fold in dried fruit.
• Pour into a large lasagna pan.
• Mix melted butter and brown sugar into a thick paste.
• Dot and gently swirl topping over kugel.
• Bake covered for 30 minutes.
• Uncover and bake an additional 30-40 minutes until the custard is set and lightly golden.
• Rest 20 minutes before serving.

You want crisp golden edges, not blackened bits.

Make Ahead, Storage & Freezing Tips

This sweet noodle kugel stores beautifully.

• Refrigerate for up to 4 days
• Freeze tightly wrapped for up to 2 months
• Reheat at 325°F covered until warmed through

👉 If you love freezer-friendly comfort meals, my Easy Homemade Cottage Pie Recipe is another excellent make-ahead dinner.

Variations on Traditional Noodle Kugel

This recipe is very flexible!

• Add chopped apples for apple noodle kugel
• Swirl in and extra 1/2 teaspoon of cinnamon
• Add chopped walnuts or pecans
• Use dried cherries, apricots, or pears for a fruit take
• Or leave it plain with only brown sugar and butter (my kids’ favorite!)

👉 For another cozy bake-forward treat, try my Apple Chai Sourdough Scones.

What to Serve with Sweet Noodle Kugel

Serve alongside of;

• Fresh fruit
• Coffee or tea
• Savory brunch dishes
• Other simple desserts

👉 And if you’re building a dessert table, don’t miss my Ultimate Loaded Oatmeal Raisin Cookies.

Frequently Asked Questions

Final Thoughts on This Classic Jewish Kugel Recipe

This sweet noodle kugel with cranberries and golden raisins is a lovely variation of the one I grew up eating with my family during the Jewish Holidays. It’s rooted in tradition, but adaptable to modern kitchens.

It’s nostalgic.
It’s generous.
It’s truly meant to be shared.

Make a big batch. You won’t regret it.

You just might get a slice before it’s gobbled!

Print Recipe

Sweet Noodle Pudding (Kugel) with Cranberries & Golden Raisins

I am a huge fan of sweet dairy noodle kugel, preferably studded with apples or dried fruit. The noodles create a solid and toothsome texture to what is essentially a pudding, but the blend of dairy products with egg is the star. Eggy, custardy, and sweetened with sugar, this is a dish that can be eaten for any meal at any time. The addition of sweet golden raisins and tart cranberries provide a delicious counterpoint to the rich filling.

Prep Time15 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 15 minutes mins

Course: Breakfast, Main Course

Cuisine: Jewish

Servings: 16 or one large lasagna pan

Cost: 15

Ingredients

For the Kugel

• 6 large eggs
• ½ cup white sugar
• 4 tablespoons butter melted
• 8 ounces farmer’s cheese
• 16 ounces cottage cheese
• 8 ounces block cream cheese softened
• 1 cup sour cream
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 2 cups milk
• ½ pound medium egg noodles cooked according to package instructions and drained
• ¼ cup golden raisins
• ¼ cup dried cranberries

For the Topping

• 2 tablespoons butter melted
• ¼ cup brown sugar

Instructions

• Preheat your oven to 350°F (175°C).
• In the bowl of an electric mixer, beat the eggs and white sugar together until well combined and slightly lightened in texture, about 5 minutes.
• Melt 4 tablespoons of butter in a small saucepan or in the microwave. Set aside to cool slightly.
• To the beaten eggs and sugar, add the farmer’s cheese, cottage cheese, sour cream, softened cream cheese, melted butter, vanilla extract, and salt. Mix until smooth and well incorporated.
• Pour in the milk and stir to fully combine.
• In a large mixing bowl, combine the cooked egg noodles with the dairy mixture, stirring gently to coat evenly.
• Fold in the golden raisins and dried cranberries.
• Pour the noodle mixture into a large lasagna pan, spreading it evenly.
• In a small bowl, mix together 2 tablespoons melted butter and ¼ cup brown sugar to form a thick paste.
• Dot the surface of the kugel with spoonfuls of the brown sugar mixture. Swirl gently with a knife to lightly marble it into the top.
• Cover the pan with foil and bake for 30 minutes.
• Remove the foil and continue baking for an additional 30-40 minutes, watching carefully to prevent over-browning. You’re looking for golden, crispy edges, not blackened bits.
• The kugel is done when the custard is fully set and the top is lightly browned.
• Allow the kugel to rest for 20 minutes before serving.

Notes

This dish is equally delicious warm, at room temperature, or chilled straight from the refrigerator.