Ingredients

The following ingredients have 4 Servings
  • 12 oz extra-wide egg noodles ((I used Manischewitz Wide Egg Noodles))
  • 5 whole eggs ((large))
  • 2 cups regular sour cream
  • 2 cups whole milk cottage cheese
  • ¼ cup + 2 tbsp white sugar
  • ½ cup dried raisins
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • ⅛ tsp kosher salt
  • 8 tablespoons unsalted butter ((about 1 stick, melted))
  • 1 tsp brown sugar
  • ⅛ tsp cinnamon

Instruction

  • Preheat the oven to 350°F. While you're waiting, soak the raisins in hot water for 10 minutes then drain.
  • Fill a big pot ¾ full of cold water and 1 tsp of kosher salt. Bring the water to a boil over high heat and cook noodles for 4 minutes. Drain the noodles well.
  • In a large bowl, whisk the eggs and sugar for 2 minutes or until the sugar is dissolved. Add the sour cream, cottage cheese, cinnamon, ⅛ tsp of kosher salt, and vanilla. Whisk to combine. Add the melted butter then whisk again to combine. Add the noodles into the bowl then gently toss to coat.
  • Grease a 9x13 inch pan with unsalted butter. Pour the noodle mixture into the pan. Sprinkle the top of the kugel with brown sugar and cinnamon mixture, as needed.
  • Bake, uncovered, for about 50 minutes or until it set and the top is golden brown.