Rich Noodle Pudding (Kugel): A Hug on a Plate

I remember the first time I truly understood the magic of kugel. It wasn’t from a fancy restaurant or a cookbook with glossy photos, but from the humble kitchen of my mother’s dear friend, Mrs. Goldstein. Her kugel was legendary – a comforting, sweet, and savory embrace that tasted like pure nostalgia. She’d always mention, with a twinkle in her eye and a knowing smile, that she used Pennsylvania Dutch brand egg noodles, the fine baby style, of course. “Diet later!” she’d exclaim, and we’d all laugh, already reaching for seconds. That’s the essence of this dish for me: a celebration of simple ingredients transformed into something utterly divine, a testament to the power of home cooking to nourish not just the body, but the soul.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Servings: 10-12
• Yield: 1 large Pyrex baking dish
• Dietary Type: Traditional, not suitable for dairy-free or vegan diets

Ingredients

This kugel is a beautiful symphony of simple, readily available ingredients that come together to create something truly special.

• 1 (16 ounce) bag egg noodles, fine baby style
• 2 (8 ounce) packages cream cheese, room temperature
• 1 cup butter, softened
• 1 pint sour cream
• 1 pint heavy cream
• 2 cups sugar
• 10-12 eggs
• 1 teaspoon vanilla extract
• Cinnamon, to taste, for sprinkling

Equipment Needed

To bring this delightful kugel to life, you’ll need a few essential kitchen tools:

• Large pot for boiling noodles
• Colander for draining noodles
• Medium saucepan for melting butter and cream cheese
• Large mixing bowl for combining ingredients
• Whisk or electric mixer for beating eggs and sugar
• Large Pyrex baking dish (approximately 9×13 inches)
• Measuring cups and spoons
• Spatula or spoon for mixing
• Oven
• Cooling rack

Instructions

Crafting this rich noodle pudding is a straightforward process, yielding a dish that is both comforting and satisfying. Follow these steps carefully to achieve a perfect kugel every time.

1. Begin by boiling the egg noodles according to the directions provided on their package. Ensure they are cooked to al dente, as they will continue to soften in the oven. Once cooked, drain them thoroughly in a colander. Set them aside for now.

2. In a medium saucepan, melt the butter over low to medium heat. Once the butter is completely melted, remove the saucepan from the heat. This is a crucial step to prevent the cream cheese from overheating and becoming grainy.

3. To the melted butter, add the room temperature cream cheese and the heavy cream. Stir or whisk gently until the cream cheese is mostly incorporated and the mixture is smooth. Don’t worry if a few small lumps remain; they will melt further as the kugel bakes.

4. In a separate, large bowl, beat the eggs. Once the eggs are lightly beaten, add the sugar and vanilla extract. Whisk vigorously until the sugar is well dissolved and the mixture is pale and slightly fluffy.

5. Now, it’s time to bring everything together. Gradually whisk the cream cheese and butter mixture into the beaten egg and sugar mixture. Continue to whisk until everything is well combined and you have a smooth, homogenous liquid.

6. Pour this rich custard mixture into your large Pyrex baking dish. This will form the base of your kugel.

7. Next, add the drained egg noodles directly into the baking dish with the custard. Gently mix the noodles into the custard using a spatula or spoon, ensuring that each noodle is coated.

8. Finally, sprinkle the top generously with cinnamon. You can add as much or as little as you prefer, depending on your love for this warm spice.

9. Preheat your oven to 350 degrees F. (175 degrees C.).

10. Bake the kugel in the preheated oven for 1 hour. During this time, the kugel will set, and the top will develop a beautiful, golden-brown hue. The center should be firm but slightly yielding, much like a firm cheesecake.

11. Once baked, carefully remove the kugel from the oven and place it on a cooling rack. Allowing it to cool slightly before serving will help it set further and make it easier to slice.

Expert Tips & Tricks

To elevate your noodle pudding experience, consider these professional insights:

• Noodle Choice is Key: Mrs. Goldstein was absolutely right about the fine baby style egg noodles. Their small size and delicate texture allow them to absorb the creamy custard beautifully without becoming mushy. If you can’t find them, regular fine egg noodles are a good second choice, but avoid wider, thicker varieties.
• Room Temperature is Crucial: Ensuring your cream cheese and butter are at room temperature is vital. This allows them to blend smoothly into the hot butter and cream mixture, preventing lumps and creating a velvety smooth custard.
• Don’t Overcook the Noodles: Cooking the noodles just shy of al dente is important. They will continue to cook in the oven, and overcooked noodles will result in a mushy kugel.
• Gentle Folding: When combining the noodles with the custard, use a gentle folding motion rather than vigorous stirring. This helps to keep the noodles intact and prevents them from breaking down too much.
• Visual Cues for Doneness: While the 1-hour baking time is a guideline, kugel can vary depending on your oven. A perfectly baked kugel will have a slightly puffed, golden-brown top, and the center should be set but still have a slight wobble when gently shaken. A toothpick inserted into the center should come out mostly clean, with perhaps a few moist crumbs attached.
• Resting Time: Allowing the kugel to rest for at least 15-20 minutes after baking is crucial. This allows the custard to fully set, making it much easier to cut clean slices.

Serving & Storage Suggestions

This Rich Noodle Pudding is a versatile dish that can be enjoyed warm, at room temperature, or even chilled.

• Serving: Serve warm slices with a dollop of extra sour cream or a sprinkle of more cinnamon. It’s a fantastic side dish for a festive meal, a comforting brunch item, or even a unique dessert.
• Storage: Leftovers can be stored, covered tightly, in the refrigerator for up to 3-4 days. The flavors often meld and deepen overnight, making it even more delicious the next day.
• Reheating: To reheat, you can gently warm individual slices in the microwave for 30-60 seconds, or bake larger portions in a low oven (around 300°F/150°C) for 10-15 minutes until warmed through.

Nutritional Information

(Please note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)

Nutrient	Amount per Serving (approx. 1/12 of recipe)	% Daily Value
Calories	973.8 kcal
Calories from Fat	606 kcal
Total Fat	67.4 g	103%
Saturated Fat	38.8 g	193%
Cholesterol	412.2 mg	137%
Sodium	443.8 mg	18%
Total Carbohydrate	77.4 g	25%
Dietary Fiber	1.5 g	6%
Sugars	44.1 g	176%
Protein	17.6 g	35%

Variations & Substitutions

While this recipe is a classic for a reason, there’s always room for a touch of creativity:

• Sweetness Adjustment: If you prefer a less sweet kugel, you can reduce the sugar by up to ½ cup. The inherent sweetness of the dairy and noodles will still provide a pleasant flavor.
• Citrus Zest: For a brighter, more complex flavor, add the zest of one lemon or orange to the egg mixture.
• Raisins or Dried Fruit: Fold in about ½ cup of raisins or chopped dried apricots with the noodles for bursts of chewy sweetness.
• Nutty Crunch: A handful of chopped walnuts or pecans can be mixed into the noodle mixture before baking for added texture.
• Savory Twist (Less Common): While this is traditionally a sweet dish, a very small amount of grated onion or a pinch of nutmeg could be added for a more savory profile, though this veers away from the classic preparation.

FAQs

Q: Can I make this kugel ahead of time?
A: Yes, kugel can be baked a day in advance and stored in the refrigerator. It can be served chilled or gently reheated.

Q: My kugel didn’t set completely. What went wrong?
A: This can happen if the eggs weren’t fully incorporated, the oven temperature was too low, or it wasn’t baked for long enough. Ensure all ingredients are well mixed and bake until the center is set.

Q: Is this dish similar to a baked macaroni and cheese?
A: While both use noodles and dairy, kugel is distinctly sweet and dessert-like, whereas macaroni and cheese is savory.

Q: Can I use gluten-free noodles?
A: You can try using gluten-free egg noodles, but the texture might vary. The starch composition of gluten-free noodles can behave differently when baked.

Q: How can I make this kugel richer?
A: This recipe is already quite rich! However, if you wanted to push it further, you could consider adding a touch more butter or even a swirl of sweetened condensed milk into the custard mixture.

Final Thoughts

There’s a profound comfort found in a dish like this Rich Noodle Pudding. It’s more than just a recipe; it’s an invitation to slow down, to savor the simple joys, and to connect with the tradition of home cooking. Whether you’re revisiting cherished memories or creating new ones, this kugel is sure to bring warmth and satisfaction to your table. I encourage you to give it a try, and if you do, I’d love to hear about your experience. Perhaps it will become your go-to comfort food, just as it has for so many of us. Serve it with a cup of good coffee or a glass of sweet wine, and let the simple, honest flavors speak for themselves.