Best Ever Noodle Kugel

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Noodle pudding also known as noodle kugel
If you’re not familiar with Noodle Kugel, it’s also known as Noodle Pudding, and it’s a staple side dish at most Jewish holiday dinners in some version or another. There are potato kugels and vegetable kugels… this is a traditional kugel made with extra wide noodles, butter, and cinnamon. I make this in a Bundt pan and slice it to serve it. It’s extra delicious when it’s sopping up brisket gravy.

True story: As a guest at a holiday meal, I’ve been asked to bring two of these, so one can be served, and the other can be “saved for later.” I’ve had (and made) a lot of kugels in my day, but this one, hand’s down, is the best.
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Noodle pudding also known as noodle kugel

Best Ever Noodle Kugel

  • Author: Yael
  • Total Time: 1 hour 30 minutes
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Description

Also known as Noodle Pudding, there are so many Kugel recipes out there but THIS one…holy moly.  Super easy to make, and In my opinion, the best kugel I’ve ever had.

Ingredients

Units Scale
  • 1 lb. extra wide egg noodles
  • 3/4 cup (1 1/2 sticks) butter, divided and melted (6 tablespoons + 6 tablespoons)
  • 3/4 cup dark brown sugar
  • 1/4 cups sliced almonds
  • 4 eggs
  • 1/2 cup sugar
  • 2 teaspoons salt
  • 1 1/2 teaspoons cinnamon

Instructions

  1. Preheat the oven to 350°. Boil noodles per package instructions. Meanwhile, prepare a Bundt pan by coating it with cooking spray.
  2. Melt 6 tablespoons of butter, and combine with dark brown sugar.
  3. Sprinkle the almonds on the bottom of the Bundt pan, then evenly pour the brown sugar/melted butter mixture.
  4. In a large bowl, whisk together the eggs, remaining 6 tablespoons of melted butter, cinnamon, sugar, and salt. Add the cooked (and slightly cooled) noodles and mix to combine with the sugar/egg mixture.
  5. Pour or spoon the noodle mixture into the Bundt pan. Bake for 45 minutes to one hour.
  6. Allow to cool for 15 minutes or so. Gently run a butter knife around the edges to loosen the kugel from the pan (be careful not to scratch the pan). A small nylon offset spatula is ideal, or small silicone spatula. Use a serving plate larger than the Bundt pan to place over the top, and carefully invert it onto the plate.

Notes

This is a great side dish any time of year!  Chopped pecans would work really well with this, too, or feel free to omit the nuts altogether.

I like using Baker’s Joy to prep a Bundt pan, which can be found in the grocery aisle with the other cooking sprays.  It tends to not leave residue the way some other cooking sprays can, and allows you to get into all the nooks and crannies of a Bundt pan.  You can absolutely use any cooking spray, or grease the pan with softened butter and dust it with flour.

A small silicone or offset nylon spatula is excellent for loosening the edges without scratching your pan.  I’m generally wary of nylon tools, especially black nylon, as there has been a lot of talk about their safety.  In this case, I’d make an exception because it’s not being used while the food is hot.

Recommended tools and equipment:  Bundt pan, small offset nylon spatula.

  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Category: side dish, holiday
  • Cuisine: Jewish

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