Kugel is a noodle pudding that can be sweet or savory. This version is sweet, with lots of cinnamon and raisins, making it the perfect breakfast (and break fast) dish.
- 1 pound wide egg noodles
- 7 eggs
- 1/2 cup (3.5 ounces) sugar
- 16 ounces cottage cheese
- 16 ounces sour cream
- 8 tablespoons unsalted butter, melted and cooled
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon salt
- 1 cup raisins
Adjust oven rack to middle position and preheat the oven to 350°F. Butter a 9 x 13-inch baking dish.
Bring a large pot of water to a boil and parboil noodles until al dente, 4-5 minutes; drain and set aside. In a large bowl, whisk together eggs and sugar until smooth. Whisk in cottage cheese, sour cream, and butter until combined.
Add cinnamon, salt, and raisins to mixture and stir with a wooden spoon to combine. Stir in noodles. Pour mixture into prepared baking dish and smooth top. Bake until top is golden and pudding is set, about 1 hour.
9 x 13-inch baking dish, whisk