A classic kugel recipe, just the right amount of dense and rich, with a sprinkling of raisins and a slightly secret ingredient from my grandfather.
Prep Time20 mins
Cook Time1 hr 15 mins
Total Time1 hr 35 mins
Servings: 10 People
- 8 tablespoons 1 stick unsalted butter cut into pieces, plus extra for buttering the pan
- 1 cup raisins
- Grated zest and strained juice of 1 orange
- 1 package 12 ounces wide egg noodles
- 6 large eggs
- 2 cups cottage cheese
- 2 cups sour cream
- 2 cups whole milk
- ½ cup sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- ½ teaspoon kosher or coarse salt
Preheat the oven to 350°F. Butter a 9 by 13-inch baking pan.
Combine the raisins and the orange juice and set aside to soak. Cook the noodles according to the package directions.
Whisk together the orange zest, eggs, cottage cheese, sour cream, milk, sugar, cinnamon, vanilla, and salt in a medium-size bowl. Add the plumped raisins and up to 1 tablespoon of any remaining juice.
Drain the noodles and return them to the pot. Add the butter in pieces and toss until melted. Add the cottage cheese mixture and stir gently until well combined. Transfer the noodles to the prepared pan.
Bake the kugel until a bit bubbly around the edges, well set, and pretty well browned, 1 hour and 15 minutes. Broil it for 1 or 2 minutes if you like a really crunchy top.
Transfer the kugel to a wire rack and let cool for at least 15 minutes before serving. It is great warm or at room temperature.
Calories: 373kcal | Carbohydrates: 29g | Protein: 11g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 158mg | Sodium: 370mg | Potassium: 335mg | Fiber: 1g | Sugar: 15g | Vitamin A: 852IU | Vitamin C: 3mg | Calcium: 166mg | Iron: 1mg