This is one of those recipes that every Jewish Mom has. There are some recipes, for kugel, that are truly original, but I find most recipes start from the same place. This was my mom’s version. She didn’t add raisins , but you can. This is a often requested family favorite for any time of the year.
This was my mother's version of an iconic recipe.
Servings: 12 servings
- 1-1/2 pkgs. Wide Egg Noodles
- 4 Lg. Eggs
- 1 Cup Whole Milk
- 3/4 Cup Granulated White Sugar
- 1/3 Cup Sour Cream
- 8 Oz. Cream Cheese, at room temperature
- 1 Stick Salted butter, melted
- 1/4 Cup Brown Sugar, packed
- 1/4 tsp. Ground Cinnamon
- Pinch of Kosher Salt
- 1 Cup Cornflake Cereal, or more
Preheat oven to 325°.Butter a 9x13 baking dish.Parboil noodles. If package says 10 minutes do 7. Rinse noodles with cold water to stop cooking and cool slightly.Beat together, until smooth, eggs, milk, sugar, sour cream and cream cheese. Once noodles are slightly cooled, pour into batter and coat well.Pour into buttered baking dish.Bake in oven for 45 minutes. Meanwhile, make the topping.Stir brown sugar into melted butter and then toss cornflakes in mixture.At the 45 minute mark, add topping to kugel and bake an additional 15 minutes.
Serve hot or cold.