Ingredients
For The Custard:
- 2 teaspoons kosher salt for boiling water
- 12 ounces wide egg noodles
- 1 tablespoon unsalted butter
- 6 large eggs beaten
- 2/3 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt for custard
- 2 cups cottage cheese
- 2 cups full-fat sour cream
- 3/4 cup raisins
For The Topping:
- 1 cup cornflakes crushed
- 1 tablespoon unsalted butter melted
- 2 tablespoons light brown sugar
- A pinch of kosher salt
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F. Grease a 9x13-inch baking dish lightly with butter or nonstick cooking spray.
- Bring a large pot of water to a boil and add 2 teaspoons of kosher salt. Add the egg noodles and cook until al dente, about 7 minutes. Drain the noodles and toss them with 1 tablespoon of unsalted butter while still hot.
- In a large bowl, whisk together the beaten eggs, granulated sugar, ground cinnamon, and 1/4 teaspoon kosher salt. Stir in the cottage cheese, sour cream, and raisins until well combined.
- Add the hot noodles to the bowl with the custard mixture. Gently stir until the noodles are evenly coated.
- Pour the noodle and custard mixture into the prepared baking dish, spreading it out evenly.
- In a small bowl, combine the crushed cornflakes, melted butter, light brown sugar, a pinch of kosher salt, and 1/4 teaspoon ground cinnamon. Mix until the topping is evenly moistened.
- Sprinkle the topping evenly over the noodle mixture. Place the dish in the oven and bake until the custard is set and the top is golden brown, about 55 to 65 minutes.
- Remove the kugel from the oven and let it cool for at least 10 minutes before slicing. This helps the custard to set properly.
- Slice the noodle kugel and serve warm or at room temperature.