In my ongoing quest to become a master balabusta, I made noodle kugel for the first time today. Tonight marks the beginning of the Jewish New Year, Rosh Hashanah, and the celebratory feast I envisioned wouldn't have been complete without this traditional noodle pudding.
If you're not familiar with kugel, it's like rice pudding or bread pudding, but with noodles. It's custardy, sweet, and borderline sinful. And, as I learned today, ridiculously easy! This is a family recipe that my mom and grandmother love to make. I think it should be your family recipe too.
A Playing House original recipe
1 pound medium egg noodles
1 stick unsalted butter
1 pint sour cream
1 tsp vanilla extract or vanilla bean paste
3/4 cup sugar
1/2 tsp salt
1 cup yellow raisins
1 tbsp cinnamon mixed with 1 tbsp sugar
1. Cook noodles to al dente. Preheat oven to 350F.
2. While noodles are cooking, melt the butter in the microwave in a microwave-safe bowl, cooking for 30-second increments until completely melted. Pour into a 9x13 baking dish. Drain noodles and toss with butter in the baking dish until well coated.
3. In a medium bowl, whisk together eggs, sour cream, vanilla, sugar, and salt. Pour mixture onto noodles and stir until evenly distributed. Stir in raisins and top evenly with cinnamon sugar.
4. Bake for 1 hour. Allow to cool for at least 30 minutes before serving.