Ingredients
- 12 oz wide egg noodles cooked al dente per package instructions
- 5 large eggs
- 2 cups whole milk
- 2 cups cottage cheese
- 1 cup sour cream
- 1 1/4 cup granulated sugar
- 1 stick 1/2 cup unsalted butter, melted and slightly cooled
- 8 oz cream cheese softened at room temperature
- 1 tbsp vanilla extract
- 1 tsp kosher salt
- 1/3 cup packed light brown sugar
- 1/3 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350°F and grease a 9×13 baking dish with butter or non-stick spray.
- In a large bowl, beat together the eggs, milk, cottage cheese, sour cream, 1 1/4 cup granulated sugar, melted butter, cream cheese, vanilla and salt until very smooth and creamy.
- Fold in the cooked and drained egg noodles until fully coated in the custard mixture. Transfer to the prepared baking dish and spread into an even layer.
- In a small bowl, mix together the brown sugar, 1/3 cup granulated sugar and cinnamon.
- Evenly sprinkle the cinnamon sugar mixture over the top of the noodle kugel.
- Bake for 50-60 minutes until the top is deeply golden brown and the center is just set with a slight jiggle.
- Allow to cool for at least 15 minutes before serving warm, at room temperature, or fully chilled. Top with whipped cream, ice cream or fruit if desired.
Let me know if you need any other tips for bringing this decadently cozy yet indulgent noodle pudding mashup to life! It’s an unexpected yet absolutely crave-worthy dessert mashup.
Enjoy all the great recipes and elated when my wife prepares them. Keep them coming.