Brown Sugar Noodle Kugel
Equipment
Ingredients
- 12 oz. wide egg noodles
- 6 large eggs
- ½ cup sugar
- 8 oz. cottage cheese
- 8 oz. cream cheese softened
- 16 oz. sour cream
- 1 tsp. kosher salt
- ½ cup unsalted butter melted
- 2 tsp. vanilla extract
- 1 tsp. ground cinnamon
For the streusel topping:
- 1 cup dark brown sugar
- 1¼ cups all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 stick unsalted butter cold, cut into ½-inch chunks
Instructions
- Preheat oven to 375°, lightly grease a 9×13 casserole dish and set aside. You can also use your Noir sauté pan.
- In a large stock pot or Dutch oven, bring salted water to a boil. Cook the egg noodles until al dente. Drain, rinse, and place into prepared dish. Set aside.
- In a large bowl, whisk the eggs. Add the sour cream, cottage cheese, and cream cheese and mix to combine. Add the melted butter, sugar, salt, vanilla, and cinnamon, and whisk until completely combined.
- Pour the custard mixture evenly over the noodles in the prepared dish and stir to mix. Cover tightly with aluminum foil and bake for 35 minutes.
- While the noodles bake, prepare the streusel. Combine the brown sugar, flour, cinnamon, salt, and cold butter in a medium bowl. Use your fingers to mix until no lumps of brown sugar remain. Refrigerate.
- After 35 minutes of cooking time, remove and discard the foil. Sprinkle the streusel topping evenly over the top, making sure to cover all the noodles.
- Return to the oven uncovered and bake for 40 minutes more, or until the streusel topping is crisp.
- Remove from the oven and let cool for about 15 minutes before serving.
Nutrition
Calories: 882kcalCarbohydrates: 91gProtein: 19gFat: 50gSaturated Fat: 28gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 286mgSodium: 575mgPotassium: 357mgFiber: 2gSugar: 44gVitamin A: 1688IUVitamin C: 1mgCalcium: 183mgIron: 3mg
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