Noodle Pudding
Indulge in the comforting warmth of Noodle Pudding, a classic dish that blends sweet and creamy elements with a hint of spice. This traditional Jewish kugel recipe features tender wide egg noodles coated in a luscious mixture of sour cream, cottage cheese, and vanilla, sweetened with a touch of sugar and a sprinkle of cinnamon. Optional plump raisins add bursts of sweetness, while the buttery breadcrumb or cornflake topping bakes to golden perfection, delivering a delightful crunch. Perfect for holiday gatherings or as a dessert-like side dish, this make-ahead marvel is easy to prepare and bakes in just 45 minutes. Whether served warm or at room temperature, this noodle pudding is a crowd-pleaser that brings comfort and nostalgia to every bite.
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Recipe Information
Ingredients
- 12 ounces wide egg noodles
- 4 tablespoons unsalted butter
- 5 pieces large eggs
- 0.75 cup granulated sugar
- 2 cups sour cream
- 2 cups cottage cheese
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1 cup raisins (optional)
- 0.75 cup breadcrumbs or crushed cornflakes
- 2 tablespoons additional butter (melted)
- 0.5 teaspoon ground cinnamon for topping
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
Bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions until just tender. Drain and set aside.
In a large mixing bowl, whisk together the eggs, granulated sugar, sour cream, cottage cheese, vanilla extract, and ground cinnamon until smooth and combined.
While the noodles are still warm, toss them with the 4 tablespoons of unsalted butter until the butter has melted and coated the noodles evenly.
Gently fold the noodles into the egg mixture, ensuring they are evenly coated. If using raisins, fold them in at this step.
Pour the noodle mixture into the prepared baking dish and spread it into an even layer.
In a small bowl, mix the breadcrumbs (or crushed cornflakes) with the melted butter and sprinkle this mixture evenly over the top of the noodles.
Dust the top with an additional 1/2 teaspoon of ground cinnamon for added flavor and presentation.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and slightly crisp.
Remove from the oven and allow to cool for at least 15 minutes before serving. Serve warm or at room temperature.
Nutrition Facts
Calories |
4213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.5 g | 271% | |
| Saturated Fat | 119.5 g | 598% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1518 mg | 506% | |
| Sodium | 2376 mg | 103% | |
| Total Carbohydrate | 515.9 g | 188% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 328.4 g | ||
| Protein | 109.6 g | 219% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 1341 mg | 103% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2126 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
