Noodle Pudding

This baked pudding is also called kugel. It's made with noodles and often eaten during Jewish holidays.

  • Prep:
  • Total Time:
  • Servings: 10
Noodle Pudding

Source: Everyday Food, September 2003


  • 2 tablespoons unsalted butter, cut into small pieces, plus more for dish
  • Coarse salt
  • 12 ounces wide egg noodles
  • 8 ounces cream cheese, room temperature
  • 1 1/2 cups sour cream
  • 1 1/2 cups cottage cheese
  • 1 1/2 cups milk
  • 1/3 cup sugar
  • 3 large eggs


  1. Preheat oven to 375 degrees. Butter a 9-by-13-inch baking dish. In a large pot of boiling salted water, cook noodles until al dente, according to package instructions. Drain, and cool.

  2. In a large bowl, whisk together cream cheese, sour cream, cottage cheese, milk, sugar, and eggs until smooth. Toss mixture with noodles, coating evenly. Season with salt. Transfer noodle mixture to prepared dish; dot with butter. Bake until golden, 45 to 50 minutes.

Cook's Notes

There are many versions of kugel. Some are made with potatoes; others include raisins and cinnamon or other spices.


Be the first to comment!