Kugel is the kind of dish that lends itself to endless variations and numerous occasions. A pudding, savory or sweet, it is traditionally served on the Sabbath and for meals during the Rosh Hashanah and Yom Kippur holidays.
But in my family, it’s also a favored dish for weekdays from early fall, right through to the beginning of summer. In fact, my kids used to eat sweet kugel at least once a week and more often if I didn’t groan when they requested it yet again.
The word “kugel” is German and translates literally to sphere, globe or ball. Apparently kugels used to be baked in round pans, but I have never seen one done that way. In my Ashkenazic Jewish family and among my friends, we always serve kugel in a square or rectangular pan. When it’s made with noodles, the more specific name is “lokshen kugel” – but the main ingredient can be potatoes, carrots, or even bread.
There are savory kugels made from vegetables as well as sweet versions, and even kugels that can be eaten during Passover because they are made from matzo. Some kugel lovers are partisans – they will eat only one type or have a favorite recipe and other versions or anyone else’s recipe is just not as good as that one, perfect, kugel-of-their-dreams.
Unlike those folks, I appreciate all kinds of kugel. My tastes do run to sweet kugel over savory, but I love to try new varieties. This sweet kugel with corn flakes is a variation on a time-honored recipe from my friend Gail Wides.
Every Rosh Hashanah we host a pot luck dinner for 10 families who have been celebrating Jewish holidays together for about 15 years. This kugel, based on a recipe from Gail’s mother-in-law, Louise, is a staple of our feast.
Sweet without being cloying, crunchy on top and soft underneath, fragrant without being over powering and incredibly easy to put together, this kugel is a sure-fire crowd pleaser. Plus it freezes well. What’s not to like?
Except as noted, the ingredients provided are Louise’s version via Gail. The directions below vary slightly from Gail’s, but the end result is quite similar.
Sweet Noodle Kugel with Cornflakes
This traditional sweet noodle kugel has a crunchy topping made of cornflakes. Eat it hot, room temperature or cold.
Ingredients
Kugel Base
- 1 package wide or extra wide egg noodles This recipe works for either a 12 or 16 ounce package of noodles. For 16 ounc package, add a bit more liquid and if you want, another egg.
- 6 tablespoons butter, cut in 6 pieces, plus butter, oil or spray for greasing pan
- 6 ounces cream cheese, at room temperature
- 1/2 cup sugar
- 6 large eggs, at room temperature
- 1 cup milk, preferably whole, but 2% will work Use 1 1/4 cups if 16 ounces of noodles.
- 1 cup apricot or other fruit juice Can substitute 8 ounce can of peaches (blended into almost applesauce consistency) packed in fruit juice. Use 1 1/4 cups if 16 ounces of noodles
Kugel Topping
- 3 cups coarsely crushed cornflakes (measured after crushing) About 7 ounces
- 1 teaspoon cinnamon
- 1/4 cup dark brown sugar, firmly packed
- 6 tablespoons butter, melted
Instructions
Kugel Base
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Grease a 9-inch by 13-inch pan generously with butter, oil, or baking spray. Pre-heat the oven to 350 degrees F.
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Bring a pot of water to a rolling boil and cook the noodles until done, but not soft. (Pasta lovers call this stage al dente. (Don’t go by the cooking directions on the package. My package called for boiling 8-10 minutes, but the noodles were done in 6. Taste them after 5 minutes.) Drain the noodles immediately, return them to the pot, and add the pieces of butter. Mix the butter and noodles until the butter is almost completely melted, then pour the noodles into the prepared pan, scraping out any excess butter from the pot.
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Mix the cream cheese and sugar. (I used an immersion blender and the same pot in which I cooked the noodles - less to clean up and quite easy to manage, though the cream cheese and sugar don't get quite as creamy as they would using a mixer.) Then add the eggs, 2 at a time. I have used 6 eggs when I used 12 ounces of noodles and also when I used 16 ounces. For 16 ounces of noodles, 6 eggs makes the kugel a bit dense; if you prefer it lighter add a 7th egg.
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Add the fruit juice and milk to the liquid mixture and pour it over the noodles. followed by the fruit juice. I couldn't find a small container of juice at the store and substituted canned peaches in fruit juice, which I blended before adding it to the mixture. The liquid should reach about ¾ of the way up the noodles. Move the liquid around gently with a spatula to distribute it evenly over the noodles.
Kugel Topping
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The easiest and neatest way to crush the cornflakes is in a plastic bag, crunching them with your hands through the plastic. Mix the crushed cornflakes, brown sugar, and cinnamon together. Add the melted butter and mix the ingredients to form a clumpy topping and distribute it over the noodles and liquid with your (clean) hands or a spoon.
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Bake the kugel for approximately 1 hour at 350 degrees F until it bubbles ( a glass pan makes this easier) and the topping browns. Let the kugel cool on a rack or counter for 10 minutes before cutting it.
Recipe Notes
Gail uses white sugar instead of dark brown in the topping. I prefer the dark brown because it adds a depth of flavor.
To freeze the sweet kugel with corn flakes, cool it completely in the refrigerator (topping and all) and then either freeze the entire kugel in the pan or cut it into pieces; in either event wrap it well. Of course, if you’re like me, you’ll need to take a taste “just to be sure.”
If you’re interested in more noodle pudding or kugel inspiration, check out these other versions:
Sweet Kugels or Puddings
- Jewish Noodle Pudding or Lokshen Kugel
- Noodle Kugel or Pudding without boiling the noodles
- Matzoh Kugel for Passover with raisins and apples
Savoy Kugel or Pudding
Gail says
Thanks for sharing this – glad your resident foodtaster enjoyed it. He's a lucky man to be the recipient of the fruits of your labor!
motherwouldknow says
Should I admit that I just ate a portion as well – just now, I wrapped it for the freezer? Guess once I post this comment, my secret will be out:) Yummy!
Gail says
In case you've never had to buy apricot nectar juice, I usually find bottles of it in the juice aisle or in bottles or cans in the international foods aisle with Hispanic foods in my grocery store – the Giant. The brand I've used is called Jumex. I've also bought it in boxes – brand name Ceres – which I've found in Whole Foods.
Valerie says
Absolutely scrumptious! 🙂 🙂 🙂 Everyone loved it. We also reheated it for breakfast and spread a little apricot preserves
on it.
Laura says
Fantastic Valerie – so glad you liked it.
motherwouldknow says
Valerie,
So glad you enjoyed the kugel. Happy New Year.
Blondie says
What exactly is creamed cottage cheese? I need it for a noodle kugel recipe & can’t find it anywhere. What other type of cottage cheese I can substitute for?
motherwouldknow says
Creamed cottage cheese is generally described as cottage cheese with cream added. In other words, it’s the creamy version. Typically, I just use "regular" i.e. 4% fat (not low-fat or no-fat) cottage cheese.
Heather Kinnaird says
ages ago, I used to nanny for a family , and their kids only ever ate noodle kugel. it was the first time I had ever tried it and I was in love. this recipe sounds exactly like the one I had and I cannot wait to make it for my kids.
Laura says
What a wonderful memory Heather. I can just imagine kids who live on kugel as mine did for several years. Hope you enjoy the kugel and tell your kids that they’re now part of the “memory chain” on this dish.
Ariel says
You tell how much brown sugar to use with topping but not how much sugar to mix wit the cream cheese. HELP
Laura says
Ariel, You are absolutely right! Thanks for finding and pointing out that omission. The sugar in the
base” is 1/2 cup of white sugar and I’ve added that ingredient now.
Amy says
what other juices will work well besides apricot? Have you ever used orange?
Thanks
Laura says
I haven’t tried other juices but I would imagine that orange or pineapple juice would work. Apple juice might not have the right consistency.
Elaine Morgenstern says
I made the kugel with cornflakes and used peach juice. It was outstanding.
Since I couldn’t find apricot juice, I figured since your other option was canned peaches, it was much less work to do the peach juice than to have to work on the peaches.
I also bought Lakewood organic coconut blend in a bottle and thought maybe I’ll try the kugel as a dessert next time and try that. Coconut is my favorite all time thing, so I’ll let you know how that comes out.
Laura says
Elaine, So glad you enjoyed the kugel. Can’t wait to hear how your coconut blend idea works out – it is a coconut milk or water?
Mikel says
If you are making two dishes at the same time, how much time should you cook this for?
Laura says
If you’re making two dishes of this kugel in a single oven or this kugel plus something else, the cooking time will probably be increased. But it’s tough to know by how much without knowing what oven you have and other details. So bake it for the time specified, and then let it cook a bit longer, watching to make sure it doesn’t burn. Hope that helps. Shanah tova.