Sweet Noodle Kugel

Serves 6

by Ellen Kassoff Gray, Todd Gray
from The New Jewish Table: Modern Seasonal Recipes for Traditional Dishes
Last Edit Date: 2/11/2013 9:28:50 PM

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.

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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.