Cinnamon Raisin Noodle Kugel

By
Miri Rotkovitz
Miri Rotkovitz
Miri Rotkovitz
Registered dietician, teacher, and award-winning cookbook author who has been exploring Jewish cuisine for almost 20 years.
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Updated on 07/31/19
A slice of noodle kugel

Brian Yarvin / Getty Images

 
Prep: 10 mins
Cook: 55 mins
Total: 65 mins
Servings: 9 servings
Nutrition Facts (per serving)
306 Calories
8g Fat
54g Carbs
7g Protein
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Nutrition Facts
Servings: 9
Amount per serving
Calories 306
% Daily Value*
Total Fat 8g 10%
Saturated Fat 2g 9%
Cholesterol 101mg 34%
Sodium 484mg 21%
Total Carbohydrate 54g 19%
Dietary Fiber 3g 10%
Protein 7g
Calcium 50mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Kugels are Ashkenazi (European) Jewish dishes, traditionally served on the Sabbath and holidays. Even though they are considered a noodle casserole (or pudding), they can be unusually sweet. There are several variations of Kugels and can be made with a variety of ingredients and textures. Usually, though, Kugel is made with mainly potatoes or egg noodles as a base. You'll notice this recipe uses egg noodles. 

Traditionally, Kugel was served with meat which meant that dairy was not allowed to be eaten consecutively due to Kashrut law. Kashrut law pertains to Jewish rules that determine how food is prepared and which foods can be eaten. 

Kugel has been translated to "round", "circular", or "ball" in German. These translations relate to the shape Kugel had originally. It was baked in a round pan and would puff into a round shape. Now you can usually found Kugel baked in a 9 x 13-inch or 9 x 11-inch baking dish. 

This particular sweet noodle kugel is redolent with cinnamon and filled with the sweetness from raisins. Try it for brunch or if you're feeling a bit adventurous, try it as an unusual dessert.

Not into sweet? There are so many different variations of Kugel, which is awesome because that means there are savory variations, like this Kosher Potato Kugel.

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Ingredients

  • 1 12-ounce package wide egg noodles
  • 1/4 cup (4 tablespoons) unsalted butter or non-hydrogenated margarine
  • 2/3 cup sugar
  • 2 tablespoons honey
  • 2 tablespoons
  • ground cinnamon
  • 4 eggs, beaten
  • 1/4 cup milk or soy milk
  • 3/4 cup raisins

Steps to Make It

  1. Preheat the oven to 350° F. Butter a 9 x 11-inch baking dish or comparably-sized casserole.

  2. Bring a large pot of water to a rapid boil. Cook the noodles just until al dente, about 7 to 8 minutes. Drain and place in a large bowl.

  3. Next, add the butter, sugar, honey, and cinnamon and stir until the butter is melted and the noodles are coated with the cinnamon and sugar mixture.

  4. Then add the eggs and milk, and stir until well blended. Fold in the raisins.

  5. Pour the noodle mixture into the prepared baking dish. Bake for 40 to 45 minutes, until the kugel is firm and the top is golden brown.

  6. Cut into squares and serve warm or cold. Enjoy!

Storage: Kugel may be stored covered in the refrigerator for 2 to 3 days. To reheat, simply add some water to rehydrate and cook in the microwave for approximately 1 minute or until warm.

Kugel can also be premade and stored in the freezer. For freezer storage, make sure to wrap securely in foil. It can be kept frozen for about 2 to 3 months.