Go Back
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
Cook Time1 hour
Total Time1 hour 15 minutes
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.