Noodle pudding. Now, doesn’t that sound good! One can’t go wrong with neither noodles or pudding in my opinion so just imagine what happens when they are combined. Noodle pudding, also called kugel! It is a dish of tender egg noodles in a sweet cream cheese mixture with a crunchy topping. Nice, right?
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Way back in 2012 I shared a recipe for Velvet noodle pudding that I made with my granddaughter. I was on a search for a version just like one I enjoyed at a local delicatessen. It is good, but not as creamy as I hoped.
Noodle Pudding or Kugel
A kind reader contacted me. A Jewish lady who lives most of the year in Florida. She shared her recipe for Noodle Pudding and what she considers the secret for the fabulous noodle pudding… using fine egg noodles! Eileen explained to me that kugel is the Yiddish word for pudding and says it is like cheesecake with noodles!
Eileen’s recipe got buried in my mountain of recipes-to-try file but I finally pulled it out and reviewed it. I did adapt the recipe by reducing the butter from 2 sticks to 1 stick in the noodle mixture and changed up the crumb topping as well.
Noodle pudding, also called Jewish kugel is a sweet combo of egg noodles, cream cheese, cottage cheese and butter baked with a crunchy graham cracker topping. I imagine the additional butter creates the ultimate kugel but this adapted version is really good too.
How to make noodle pudding
Begin by cooking the noodles in boiling water according to the least time on the package directions. Drain, but do not rinse.
Making the custard
Add the eggs to the bowl of a food processor and pulse briefly.
Add the cottage cheese, sour cream, softened cream cheese, butter, vanilla, salt and sugar. Run the machine until the mixture is smooth.
Pour the egg mixture into a large bowl.
Stir in the drained noodles.
Pour the mixture in the prepared pan.
Preparing the topping
Combine the graham cracker crumbs, cinnamon and nutmeg in a small bowl.
Pour in the melted butter and mix together.
You should have a crumbly mixture like this.
Using a spoon or your fingers, sprinkle the topping evenly over the top of the noodle mixture.
Cover the dish tightly with aluminum foil and bake 35 minutes. Then remove the foil and bake for an additional 20-25 minutes.
Hot from the oven! Let the noodle pudding cool for a least 20 minutes before cutting. You can serve it warm or cold.
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Noodle Pudding
Servings: 16
INGREDIENTS
- 8-ounces thin, egg noodles
- 9 eggs
- 1 pound small curd cottage cheese
- 1 pint sour cream
- 6-ounces cream cheese, softened
- 1 stick butter (8 tablespoons), melted and cooled
- 2 teaspoons vanilla
- 1 teaspoon salt
- 1 1/2 cups sugar
TOPPING INGREDIENTS
- 3/4 cup graham cracker crumbs
- 3 tablespoons butter, melted
- 1/4 teaspoon cinnamon
- dash of nutmeg
DIRECTIONS
Preheat oven to 375 F degrees
Coat a 9 x 13-inch baking pan with butter or coat with cooking spray.
Cook noodles in boiling water according to the least time on the package directions.
Drain, but do not rinse.
Meanwhile, add the eggs to the bowl of a food processor and pulse briefly.
Add the cottage cheese, sour cream, softened cream cheese, butter, vanilla, salt and sugar.
Run the machine until the mixture is smooth.
Pour the custard into a large bowl and stir in the drained noodles.
Pour the mixture in the prepared pan.
Preparing the topping
In a small bowl, stir together the melted butter, cinnamon and nutmeg with the graham cracker crumbs until combined.
Sprinkle the topping evenly over the top of the noodle mixture. Cover the dish tightly with aluminum foil and bake 35 minutes.
Remove and discard the foil. Bake for an additional 20-25 minutes.
Let cool for about 20 minutes before cutting. Serve warm or cold.
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