Sweet Noodle Kugel
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Celebrate the Jewish holidays with sweet noodle kugel—a comforting casserole of tender egg noodles, creamy custard, and a crunchy cinnamon-streusel topping. It’s sure to become a family favorite!
Noodle kugel, often called noodle pudding, is a traditional Jewish casserole made of egg noodles baked in a sweet or savory custard. It’s perfect for big family gatherings because you can prepare it ahead of time, refrigerate it, and bake it just before serving. Typically, it’s part of a brunch or breakfast-for-dinner spread, served alongside bagels, lox, and schmear. And when it comes to kugel recipes, there are endless variations—just ask any Jewish grandmother! Or better yet, flip through an old spiral-bound synagogue cookbook and you’ll find versions with everything from raisins and apples to crushed pineapple or spinach. And, of course, every family swears theirs is the best!
My recipe stays true to tradition but with a few updates that, in my opinion, make it even better than the old-fashioned version. I swap out the cottage cheese for half-and-half, resulting in a silkier, smoother pudding without the curds. And while some kugel recipes use a crushed cornflake topping, I opt for a crunchy cinnamon streusel instead. Not only does it taste better, but it also eliminates those tough-to-eat crunchy noodles on top. Lastly, I cook the kugel at a low temperature, ensuring it turns out ultra-creamy every time.
Table of Contents
“My 78 year old father texted tonight, he’s still eating it two days later for leftovers and says it’s the best kugel he’s ever had.”
What You’ll Need To Make Noodle Kugel
- Brown Sugar: Adds rich sweetness and a deep molasses flavor to the streusel, helping to create a caramelized, crunchy topping. When measuring brown sugar, always pack it tightly to eliminate air pockets.
- All-Purpose Flour: Provides structure to the streusel, allowing it to form the perfect crumbly texture that contrasts with the soft kugel.
- Ground Cinnamon: Infuses the topping and the custard with a warm, subtly spicy aroma.
- Wide Egg Noodles: The base of the kugel, these noodles absorb the rich custard and create the dish’s soft, comforting texture.
- Eggs: Act as a binding agent, helping to set the custard and hold the kugel together while adding richness.
- Sour Cream: Adds tanginess and creaminess to the custard, balancing the sweetness and enhancing the overall flavor.
- Cream Cheese: Provides a smooth, creamy texture to the custard, making the kugel luscious and rich.
- Half & Half: Contributes to the custard’s creaminess, adding a velvety texture. If you don’t have half & half, you can use a mix of equal parts whole milk and heavy cream as a substitute.
- Granulated Sugar: Sweetens the custard, complementing the tangy and rich ingredients to create a balanced flavor profile.
- Vanilla Extract: Adds a fragrant, sweet aroma that enhances the overall flavor of the kugel.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Begin by boiling the noodles in a large pot.
Drain them well.
Make the streusel topping: combine the brown sugar, flour, cinnamon, and salt in a medium bowl.
Using your fingers, mix until no lumps of brown sugar remain.
Add the butter.
Rub the butter in with your fingertips until the mixture has a clumpy, crumbly texture.
Refrigerate until ready to use. (FYI: The kugel bakes initially without the streusel, so you can also make the streusel during that time.)
Next, make the custard. Whisk the eggs in a large bowl.
Add the sour cream and softened cream cheese.
Whisk well, then add the half & half, sugar, salt, vanilla, and cinnamon.
Whisk until completely smooth.
Spread the cooked noodles evenly in the prepared baking dish.
Pour the custard mixture evenly over top.
Cover the dish tightly with aluminum foil and bake for 35 minutes. The custard should be just set.
Sprinkle the streusel topping evenly over the top, making sure to cover all the noodles.
Bake for 35 to 40 minutes more, until the streusel topping is crisp. Let cool for about 20 minutes, then cut into squares and serve.
Make-Ahead Instructions
The kugel and topping can be assembled and stored separately in the fridge up to a day ahead of time, and then baked before serving. (The kugel with the streusel topping may also be fully cooked a day ahead of time and reheated, however, the texture will be denser than if baked fresh. To reheat, cover with foil and place in a 325°F oven for 25 minutes; remove and discard the foil, and continue baking for 20 to 25 minutes more, or until warm throughout and crisp on top.)
Freezing Instructions
After baking the kugel, allow it to cool completely. Then, wrap it tightly in aluminum foil or plastic wrap and place it in an airtight container or freezer bag. Kugel can be frozen for up to two months. When you’re ready to serve it, thaw the kugel in the refrigerator overnight, then reheat it in a 325°F-oven until warmed through.
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Sweet Noodle Kugel
Celebrate the Jewish holidays with sweet noodle kugel—a comforting casserole of tender egg noodles, creamy custard, and a crunchy cinnamon-streusel topping. It’s sure to become a family favorite!
Ingredients
For the Streusel Topping
- 1 cup packed dark brown sugar
- 1¼ cups all purpose flour, spooned into measuring cup and leveled off
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 stick unsalted butter, cold, cut into ½-inch chunks
For the Kugel
- One 12-oz bag wide egg noodles
- 4 large eggs
- One 8-oz container sour cream
- One 8-oz package cream cheese, softened (microwave for 15 to 20 seconds to soften)
- 2 cups half & half
- ½ cup granulated sugar
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- ½ teaspoon ground cinnamon
Instructions
For the Streusel Topping
- Combine the brown sugar, flour, cinnamon, and salt in a medium bowl. Using your fingers, mix until no lumps of brown sugar remain. Rub in the butter with your fingertips until the mixture has a clumpy, crumbly texture. Refrigerate until ready to use.
For the Kugel
- Preheat the oven to 325°F and set an oven rack in the middle position. Butter a 9 x 13-inch baking dish.
- Bring a large pot of unsalted water to a boil. Cook the noodles for 6 to 8 minutes, or according to package instructions, until tender. Drain well.
- In a large bowl, whisk the eggs. Add the sour cream and softened cream cheese and whisk to combine. Add the half & half, sugar, salt, vanilla, and cinnamon, and whisk until completely smooth.
- Spread the cooked noodles evenly in the prepared baking dish. Pour the custard mixture evenly over top. Cover the dish tightly with aluminum foil and bake for 35 minutes. Remove and discard the foil. The custard should be just set. Sprinkle the streusel topping evenly over the top, making sure to cover all the noodles. Bake for 35 to 40 minutes more, until the streusel topping is crisp. Let cool for about 20 minutes, then cut into squares and serve.
- Make-Ahead/Freezer-Friendly Instructions: The kugel and topping can be assembled and stored separately in the fridge up to a day ahead of time, and then baked before serving. (The kugel with the streusel topping may also be fully cooked a day ahead of time and reheated, however the texture will be denser than if baked fresh. To reheat, cover with foil and place in a 325°F oven for 25 minutes; remove and discard the foil, and continue baking for 20 to 25 minutes more, or until warm throughout and crisp on top.) The baked kugel can also be frozen for up to 2 months. Allow it to cool completely. Then, wrap it tightly in aluminum foil or plastic wrap and place it in an airtight container or freezer bag. When you're ready to serve it, thaw the kugel in the refrigerator overnight, then reheat it in a 325°F-oven until warmed through.
Nutrition Information
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- Per serving (12 servings)
- Serving size: 1 slice
- Calories: 506
- Fat: 25 g
- Saturated fat: 14 g
- Carbohydrates: 60 g
- Sugar: 30 g
- Fiber: 1 g
- Protein: 10 g
- Sodium: 209 mg
- Cholesterol: 152 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I made this for Yom Kippur break-fast on Saturday. It was one of the stars of the huge feast. Probably the best kugel we’ve had and we had a few guests who had never had kugel before, and they said it was amazing. Also, i saw notes that the cream cheese stays lumpy looks like cottage cheese, and mine did too, but it didn’t matter to the recipe, I think they just melt away during cooking. Also, for the topping, I made the topping with a plastic bag over my hand to keep the butter from softening too much from the heat of my hand, and to keep the sugar/flour mixture from getting under my nails.
Just made this recipe for the first time. I didn’t bake it right away. I put it all together, minus the topping, and refrigerated it overnight. It came out great! It’s really creamy and delicious. The only thing I would say is, the topping is a bit overly sweet but I will definitely keep this kugel recipe for the next time I need it!
What temperature to cook the kugel? Can’t find it specified anywhere??
Hi Don, the kugel gets baked at 325°F/160°C. Hope you enjoy!
My people opted for seconds of this kugel instead of dessert — that’s huge! I added chopped walnuts to the strusel, which provided nice textural contrast. This recipe is a massive winner!
Hi Jenn,
I’ve made this twice and I can’t seem to get the cream cheese to not be lumpy. I warmed it but it always looks like cottage cheese in my custard. The other thing is the topping….how do I get it to look like yours? It’s not really “crumbly”…. tastes amazing but would love to know what I am doing wrong. Thanks!!
Hi Robyn, I’m sorry you’ve had a problem with the cream cheese being lumpy! Next time you make it, I’d start by whisking the softened cream cheese and continuing to whisk as you add the eggs etc. And regarding the topping, you could try creating more clumps by squeezing the streusel mixture together a bit with your fingers. Hope that helps!
Thanks Jenn, will do! Making it again tonight. It’s an amazing kugel recipe, was devoured by all!!
Hi Jenn,
I love kugel and haven’t made it in years. Your recipe is a lot like my grandmother’s except she used cottage or farmer cheese instead of the half and half. She also used Honey instead of sugar. I plan to try your recipe and would like to use honey in place of the sugar. I know honey is a lot sweeter than sugar. Do you think a 1/4 of a cup would work.
Thanks,
Linda
Hi Linda, I think you’ll need a little more – I’d go with 1/4 cup plus 2 tablespoons. Hope you enjoy!
Question: If I want to bake the kugel in less-expensive, disposable 9x 6 1/2 inch pans, do I change the bake time, or the amount? Have not tried recipe yet.
Hi Dorothy, You’d need to cut the recipe in half for that size pan. Bake time should be about the same, but keep an eye on it. Hope you enjoy!
First time making a kugel I was afraid that people wouldn’t like it. QUITE contraire! I was accosted by men & women telling me it was the best they ever had & begged for my secret family recipe! I shared your site with everyone. Thank you for a fabulous recipe!
Your recipe is the most easily followed of any I’ve tried. And perfection!! Everyone had seconds, even those who weren’t fans of Kugle. The strudel idea made it great. Thank you for helping with my pretense of being a good cook!
Hey Jen if you make kugel ahead of time you said store topping and kugel separate. Am I suppose to cook the kugel first then store separately from topping? Or do I store soupy and not cook kugel until next day?
Hi Patty, Sorry for the confusion! You store the uncooked (soupy) kugel and topping separately in the fridge, then add the topping to the kugel and bake the next day.