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. Perfect for Rosh Hashana or the break fast meal on Yom Kippur.
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.
Notes
The kugel can be baked up to 2 days before serving; store in the fridge and reheat in a 300 degree oven for 15 minutes or so.
You can also make the kugel and refrigerate it unbaked for up to a day, and then bake it right before serving.
The kugel can also be served at room temperature.
The baked kugel can be well wrapped in foil or another food-safe wrap and frozen for up to 3 months. Defrost, wrapped, in the fridge overnight. Bring to room temperature and heat in the pan in a 350 degree oven until warm throughout.