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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This kugel recipe was to die for! My sister and I were texting each other before the holidays and she said that she had “the best” kugel recipe. I found this recipe and told her I wanted to make this one. I liked that it didn’t have cottage cheese and thought the streusel topping sounded delicious. I sent her the link to this recipe and she decided to make this one too. She now has a new favorite kugel recipe (this one)! The first time I ate it I had it at room temperature and it was delicious. The second time I ate it, I heated it and and it was even better! If you are looking for an amazing kugel recipe, you can stop your search now! I know I won’t be searching anymore!
sorry, forgot to add that I used Egg Replacer in the vegan version-thanks
Recipe was wonderful! We have several people with severe dairy allergies and I prepared it dairy free yesterday with excellent results.
For dairy replacement I used: Earth Balance sticks/butter, Tofutti Sour Cream, Trader Joe’s cream cheese and Rice Milk, which worked fine instead of half and half. I usually add a little Tofutti Sour Cream to the Rice Milk to thicken the liquid.
* I made it vegan once as well by using an egg free dumpling type pasta-turned out great!
Thanks Jenn & Shana Tova
I am looking for a kugel recipe without cottage cheese, and I’d love to try this, as all of your recipes that I’ve tried have been great. I generally have kugel with Rosh Hashanah dinner (not breakfast), so would like to avoid the streusel crust — we actually like the crisp noodles on top. Do the baking times and temperature need to be adjusted if there is no crust.? Thank you!
Hi KT, The baking time and temperature can remain the same. I’d just keep the kugel covered up to the last 10 – 15 minutes so that once you remove the foil, the top can brown a little. Please LMK how it turns out this way!
Would the mixture be good with a little orange or lemon juice added?
Sure, but I’d limit it to 1 to 2 tablespoons. Hope you enjoy!
Hi! I’m excited to make this dish next week for the holidays. If I’m going to make it on Sunday for Monday, should I make the topping separately and the noodles separately and refrigerate them separately and then on Monday before cooking put the topping on? I don’t want the topping to get soggy in the fridge. Thoughts?
Thanks!
Yes, Debbie, if you’re going to assemble this a day ahead, store the noodle layer and the streusel separately. See the complete make-ahead instructions at the bottom of the recipe. Hope you enjoy!
Good Morning Jenn! I should have looked at the reviews and questions. Anyway, I’m going to try freezing the kugel. I am going to let it cool completely, wrap it carefully in Saran, then in heavy foil and place the kugel in an airtight container for freezing. Wishing You A Sweet and Healthy New Year!
Shanah Tovah!
Shanah Tovah, Donna! And please LMK how the kugel is after you defrost it. 🙂
Hi Jenn,
The recipe sounds amazing. Can you freeze it once it is cooked?
Hi Susan, I haven’t frozen it so I can’t say from experience, but I think it would freeze nicely. The texture may be little different after defrosting, though (not quite as light). I’d love to hear how it turns out if you make it!
Hi Jen,
It’s baking at the moment so I’ll be sure to let you know how it freezes after Sunday! Have a Happy Healthy New Year!
Sue 🙂
You too, Sue! 🙂
Very good I would have taken a picture but there is none left. lol
I made this with cottage cheese instead of cream cheese and 1/2 the sour cream and it turned out great. In the future I’d make a little less topping though, it was a bit much for the portion size.