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Sweet Noodle Kugel

Renee Comet

Servings: 6

At Passover time, this sweet kugel is ideal for a light lunch, especially the day after the large Seder meal. If you are serving it during Passover, make sure to buy noodles that are Kosher for Passover.


  • 1/2 cup golden raisins
  • 1/2 lb. broad egg noodles
  • 4 Tbs. unsalted butter (1/2 stick), melted
  • 16 oz. cottage cheese
  • 2 cups crème fraîche
  • 4 large eggs, beaten
  • 1 tsp. pure vanilla extract
  • 1/2 cup granulated sugar
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg


  • Place the raisins in a small bowl. Add warm water to cover and set aside to soak for 1 hour. Drain in a mesh strainer.
  • Preheat the oven to 375°F. Lightly butter a 9 x 13-inch baking dish. Bring a large pot of salted water to boiling over high heat; stir in the noodles and cook for 6 minutes. Drain the noodles in a colander and transfer to a large bowl. Pour in the butter and toss until the noodles are coated.
  • Mix the cottage cheese, crème fraîche, eggs, and vanilla in a medium bowl; stir in the sugar, cinnamon, and nutmeg. Add to the noodles and stir until combined; stir in the raisins. Spoon the noodle mixture into the prepared baking dish. Bake until the filling is set and the top is golden brown—30 to 45 minutes.the new jewish table: modern seasonal recipes for traditional dishes


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