As a kid, I loved eating sweet cheese with noodles. It tasted like eating dessert for dinner, which noodle kugel kind of is!
As an adult, I wanted to taste nostalgia, but with an elevated twist. So this is an adapted version of the one my mom used to make (plus a few extra tid-bits from the amazing version at Food & Wine). I added some sweet dried fruit, less sugar, some homemade vanilla and a whole lot of love.
Noodle Kugel (Pudding) with Dried Fruit
- 1 pound egg noodles
- 1 cup dried fruit (raisins, golden raisins, cherries, etc…), chopped
- 2 cups whole milk
- 2 cups cottage cheese
- 4 large eggs, beaten + 2 large egg yolks
- 3/4 cup sugar
- 1 teaspoon (homemade) vanilla extract
- 3 cups corn flakes, crushed
- 3 tablespoons unsalted butter, melted
- Kosher salt
- Preheat the oven to 350 degrees. In a large pot, cook the egg noodles according to package directions until al dente. Drain the noodles, reserving 1 cup of the cooking water. Add the chopped dried fruit to the reserved cooking water and let stand for 5 minutes.
- In a large bowl, whisk the milk with the cottage cheese, beaten eggs, egg yolks, 3/4 cup of the sugar and the vanilla. Drain the dried fruit and add them to the bowl. Stir in the noodles. Pour the mixture into a 9-by-13-inch baking dish.
- In another bowl, toss the crushed corn flakes with the melted butter and a pinch of salt. Scatter the corn-flake mixture over the noodles and bake in the center of the oven for about 45 minutes, until the noodle kugel is set and the topping is golden. Transfer the kugel to a rack and let cool slightly before serving. Enjoy!