One Pot Sweet and Peppery Noodle Kugel
Indulge in the comforting sweetness and subtle spice of this One Pot Sweet and Peppery Noodle Kugel, a modern twist on a classic Jewish dish that’s perfect for holidays or weeknight dinners alike. This easy recipe combines tender egg noodles with a luscious custard of eggs, whole milk, sour cream, and a touch of vanilla, elevated by the unexpected warmth of cinnamon and a pinch of black pepper. Raisins add pops of natural sweetness, while a crunchy panko breadcrumb topping dusted with powdered sugar provides a satisfying contrast. Best of all, this dish is made entirely in one oven-safe pot, making both preparation and cleanup a breeze! Serve it warm or at room temperature as a decadent side or dessert that’s guaranteed to please. Keywords: sweet noodle kugel, one pot noodle kugel, easy Jewish recipes, peppery kugel, holiday side dishes.
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Recipe Information
Ingredients
- 12 oz egg noodles
- 4 tbsp unsalted butter
- 4 whole large eggs
- 2 cups whole milk
- 1.5 cups sour cream
- 0.75 cups sugar
- 1 tsp vanilla extract
- 1.5 tsp ground cinnamon
- 0.5 tsp ground black pepper
- 0.5 cups raisins
- 0.25 tsp salt
- 0.5 cups panko breadcrumbs
- 1 tbsp powdered sugar
- 1 as needed cooking spray
Instructions
Preheat the oven to 350°F (175°C). Coat a large, oven-safe pot or Dutch oven with cooking spray to prevent sticking.
Bring a large pot of salted water to a boil and cook the egg noodles according to the package instructions until just al dente. Drain the noodles and return them to the pot.
Add the unsalted butter to the hot noodles and stir until the butter is completely melted and the noodles are coated.
In a large mixing bowl, whisk together the eggs, whole milk, sour cream, sugar, vanilla extract, ground cinnamon, ground black pepper, and salt until well combined.
Pour the egg mixture over the buttered noodles in the pot. Add the raisins and gently stir until all ingredients are evenly incorporated.
In a small bowl, mix the panko breadcrumbs with the powdered sugar. Evenly sprinkle the breadcrumb mixture over the top of the noodle mixture in the pot.
Place the pot in the preheated oven, uncovered, and bake for 40–45 minutes, or until the top is golden brown and the kugel is set.
Remove the pot from the oven and allow the kugel to cool for 5–10 minutes before serving. Serve warm or at room temperature.
Nutrition Facts
Calories |
3140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.5 g | 207% | |
| Saturated Fat | 90.5 g | 453% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1198 mg | 399% | |
| Sodium | 1505 mg | 65% | |
| Total Carbohydrate | 379.6 g | 138% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 259.4 g | ||
| Protein | 73.8 g | 148% | |
| Vitamin D | 9.4 mcg | 47% | |
| Calcium | 1329 mg | 102% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1788 mg | 38% | |
*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.
