Classic Sweet Noodle Pudding
I first discovered Classic Sweet Noodle Pudding when I was exploring traditional Jewish cuisine. This dish, known also as noodle kugel, captured my heart with its creamy texture and crispy top. Imagine tender egg noodles embraced in a rich blend of cottage cheese, sour cream, and eggs, kissed with vanilla and cinnamon. The aroma that fills the kitchen as it bakes is simply irresistible.
Cooking Adventure
To recreate this comforting delight, start by cooking the egg noodles until they’re just al dente, ensuring they retain their satisfying bite. Meanwhile, prepare a generous baking dish, greased and ready to cradle the creamy concoction. The magic begins as butter melts into a frothy mixture of eggs and sugar, later mingling with the savory richness of cottage cheese and sour cream.
Baking Bliss
As the noodle mixture fills the dish, a few strands are gently coaxed to the surface, promising a crispness that will delight with every bite. Into the oven it goes, transforming slowly as the custard soufflés and the top turns golden brown. The anticipation builds as the kitchen fills with the irresistible scent of cinnamon and vanilla.
Serving Satisfaction
After a patient wait, the pudding emerges, its top adorned with crispy noodles beckoning to be savored. Cool it slightly before slicing, allowing the flavors to settle into a harmonious whole. Serve each portion with a smile, knowing that each bite offers a taste of tradition and comfort, perfect for any occasion from festive holidays to cozy family gatherings.
This Classic Sweet Noodle Pudding has become a cherished part of my culinary repertoire, a dish that bridges generations with its timeless appeal and delicious simplicity.
Table of Contents
Chef’s Notes- Classic Sweet Noodle Pudding
- Use Full-Fat Dairy: Opt for full-fat cottage cheese and sour cream to enhance the creaminess and texture of the pudding.
- Cook Noodles Al Dente: Ensure the noodles are cooked al dente to prevent them from becoming mushy during baking.
- Grease Baking Dish Well: Generously buttering the baking dish helps in achieving a crispy and golden-brown top.
- Mix Ingredients Thoroughly: Whisk the egg mixture vigorously to ensure all ingredients are well combined for a smooth texture.
- Cool Before Slicing: Let the pudding cool for at least 20 minutes before slicing to allow it to set properly and make slicing easier.
Classic Sweet Noodle Pudding
10
servings20
minutes55
minutes350
kcal20
minutes1
hour35
minutesDive into the delightful world of Classic Sweet Noodle Pudding! This dish is a perfect blend of sweet and savory, with a creamy texture and crispy top that will leave you craving more. Whether you’re a fan of traditional Jewish cuisine or just looking for a comforting dish, this recipe is sure to please. Perfect for holidays, brunches, or any special gathering!
Ingredients
- Noodles and Butter
12 oz. wide egg noodles
1/2 cup unsalted butter (plus extra for greasing)
- Egg Mixture
8 large eggs
1/2 cup granulated sugar
- Dairy
1 lb. full-fat cottage cheese
1 lb. full-fat sour cream
- Flavorings
2 tsp. vanilla extract
1 tsp. ground cinnamon
2 tsp. kosher salt (Diamond Crystal) or 1 tsp. kosher salt (Morton)
Directions
- Preheat your oven to 350°F (175°C). In a large pot of boiling salted water, cook the wide egg noodles until they are al dente, about 4-5 minutes. Drain the noodles but leave a bit of water clinging to them.
- Generously butter a 13×9-inch baking dish. Glass is preferred for even heating but metal works too.
- In a small heatproof bowl, melt the butter in the microwave for about 1 minute and let it cool slightly. In a large mixing bowl, whisk together the eggs and sugar until the sugar dissolves and the mixture becomes frothy (about 1-2 minutes). Add the cottage cheese, sour cream, vanilla extract, ground cinnamon, and kosher salt to the egg mixture and whisk vigorously until well combined. Pour in the melted butter and whisk again.
- Add the hot noodles to the bowl with the creamy sauce and toss to coat evenly using a spoon or spatula. Pour the noodle mixture into the prepared baking dish. For an extra crispy top, pull a few noodles to the surface so they poke out over the sauce.
- Place the baking dish in the oven and bake for 50-55 minutes, rotating the pan halfway through. The custard should soufflé and the top should be browned with crispy noodles.
- Allow the kugel to cool for at least 20 minutes before slicing. Enjoy those crispy top noodles!
Equipment
- chef’s knife
- cutting board
- large pot
- colander
- mixing bowls
- measuring cups and spoons
- whisk
- baking sheet
- casserole dish
Nutrition Facts
- Calories: 350kcal
- Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 150mg
- Sodium: 400mg
- Potassium: 150mg
- Carbohydrates: 30g
- Fiber: 1g
- Sugar: 10g
- Protein: 10g
- Vitamin A: 15IU
- Vitamin C: 2mg
- Calcium: 15mg
- Iron: 6mg
FAQ-Classic Sweet Noodle Pudding
Can I make this dish ahead of time?
Yes, you can prepare the pudding ahead of time and refrigerate it. Reheat in the oven before serving for best results.
Can I use low-fat dairy products for a lighter version?
Using low-fat options may affect the richness and texture of the pudding, but you can experiment with them if desired.
What can I substitute for cottage cheese?
Ricotta cheese is a good substitute for cottage cheese if you prefer a different texture.
Can I freeze leftovers?
Yes, this noodle pudding freezes well. Wrap slices tightly in foil or plastic wrap and store in a freezer-safe container.
How can I achieve an even crispier top?
Pulling a few noodles to the surface before baking helps create a crispy top. You can also sprinkle a bit of sugar over the top before baking for extra crunch.
