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Cinnamon Kugel

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Course: Main Course

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 9x13 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.