Ingredients:

  • 12 oz Wide Egg Noodles
  • 4 Tbsp Unsalted Butter, melted (for noodles)
  • 1 tsp Salt (for boiling water)
  • 8 oz Cream Cheese, full-fat, softened
  • 1 cup Sour Cream, full-fat
  • 3/4 cup Granulated Sugar
  • 5 Large Eggs, room temperature
  • 1/2 cup Whole Milk or Half-and-Half
  • 2 tsp Vanilla Extract
  • 1 tsp Ground Cinnamon (custard)
  • 1 Tbsp Freshly Grated Lemon Zest
  • 1/2 cup Golden Raisins (optional)
  • 2 Tbsp Unsalted Butter, melted (for topping)
  • 1/4 cup Brown Sugar (packed)
  • 1/2 tsp Ground Cinnamon (topping)
  • 1 cup Plain Corn Flakes or Panko Breadcrumbs, lightly crushed

Instructions:

  1. Preheat the oven to 350°F (175°C). Generously grease a 9x13 inch baking dish with butter or cooking spray.
  2. Bring a large pot of salted water to a rolling boil. Add the egg noodles and cook until al dente—about 2 minutes less than the package directions. Drain immediately and return them to the empty pot. Toss thoroughly with the 4 Tbsp of melted butter to prevent sticking. Set aside.
  3. In a large mixing bowl, beat the softened cream cheese until smooth and lump-free (using an electric mixer or whisk).
  4. Add the sour cream, granulated sugar, milk, vanilla extract, cinnamon, and lemon zest to the cream cheese mixture. Whisk thoroughly until the mixture is uniform and silky smooth.
  5. Beat the eggs lightly in a separate bowl, then gradually whisk them into the custard mixture until just combined. Do not overmix.
  6. Gently fold the buttered egg noodles and the optional raisins into the custard mixture using a rubber spatula. Ensure all noodles are fully coated. Pour the mixture evenly into the prepared baking dish.
  7. Prepare the Topping: In a small bowl, combine the 2 Tbsp melted butter, brown sugar, cinnamon, and the crushed corn flakes (or panko). Mix until the crumbs are fully coated. Sprinkle the crunchy topping evenly over the surface of the Noodle Kugel.
  8. Bake for 55 to 65 minutes, or until the custard is set and the topping is deeply golden brown. (A slight jiggle in the center is acceptable).
  9. Remove the Kugel from the oven and let it rest on a wire rack for at least 30 minutes before slicing and serving. This allows the internal custard to finish setting, ensuring neat slices.