Sticky Bun Noodle Kugel
Indulge in the ultimate fusion of comfort food and dessert with this Sticky Bun Noodle Kugel, a deliciously decadent twist on a traditional Jewish classic. This baked casserole combines tender egg noodles with a rich custard made from cream cheese, sour cream, and a blend of granulated and brown sugar for just the right amount of sweetness. A layer of maple-glazed pecans creates a sticky, caramelized topping reminiscent of everyone’s favorite sticky bun, while a hint of cinnamon and optional raisins add warmth and depth. Perfect for holiday gatherings or brunch, this kugel is baked to golden perfection, delivering a creamy, nutty, and irresistibly sticky treat that’s sure to wow your guests.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 12 oz wide egg noodles
- 0.5 cup unsalted butter
- 8 oz cream cheese, softened
- 0.75 cup granulated sugar
- 0.75 cup brown sugar
- 1.5 cups sour cream
- 0.5 cup whole milk
- 4 count large eggs
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 0.5 tsp salt
- 1 cup chopped pecans
- 0.25 cup maple syrup
- 0.5 cup raisins (optional)
- 1 cooking spray or butter (for greasing)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with cooking spray or butter and set aside.
Bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions until just al dente. Drain and set aside.
In a large mixing bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy.
Gradually mix in the granulated sugar and brown sugar, then add the sour cream and stir until fully combined.
Whisk in the whole milk, eggs, vanilla extract, ground cinnamon, and salt until you have a smooth, custard-like mixture.
Fold the cooked egg noodles and raisins (if using) into the custard mixture, ensuring all the noodles are evenly coated.
In a small bowl, mix the chopped pecans with the maple syrup until the pecans are fully coated.
Spread half of the pecans and maple syrup mixture evenly across the bottom of the prepared baking dish.
Pour the noodle mixture over the pecans, spreading it evenly in the dish.
Sprinkle the remaining maple-coated pecans over the top of the noodle mixture.
Bake in the preheated oven for 50-60 minutes, or until the kugel is set and golden on top.
Remove from the oven and let cool for 10-15 minutes before slicing and serving. Enjoy your sticky, sweet, and nutty noodle kugel!
Nutrition Facts
Calories |
759 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 303 mg | 13% | |
| Total Carbohydrate | 83.9 g | 31% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 59.9 g | ||
| Protein | 12.2 g | 24% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 171 mg | 13% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 312 mg | 7% | |
*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.
