Noodle Pudding
Noodle pudding, widely known by its Yiddish name kugel, is a baked casserole of egg noodles bound together with eggs, dairy (usually cottage cheese and sour cream), and sugar, then baked until the top browns and crisps while the inside stays soft and custardy. Sweet versions include raisins, cinnamon, and sometimes crushed cornflakes on top; savory versions swap the sugar for sauteed onions, black pepper, and sometimes cheese. It's a staple of Ashkenazi Jewish holiday tables, especially for Shabbat and Rosh Hashanah, but it also shows up as a diner-style side dish in Jewish delis.
Varieties
Sweet kugel (with sugar, raisins, and cinnamon) and savory kugel (with onions, pepper, and sometimes cheese instead of sugar) are the two main branches, and recipes vary further by region, with some Eastern European versions adding apples or farmer's cheese instead of cottage cheese.
Buying tips
Fresh noodle pudding is mostly homemade or bought from Jewish delis and bakeries around holidays; when buying premade, look for a visibly browned, slightly domed top and check that it feels firm rather than watery, which signals it was baked long enough to set.
Substitutes
Rice pudding — 1:1 by volume
A reasonable sweet-course swap if egg noodles aren't available, though it lacks the browned, crisp top that defines noodle pudding.
Bread pudding — 1:1 by volume
Similar custard-based structure and sweetness level; works well as a stand-in for the sweet, cinnamon-and-raisin style of kugel.
Potato kugel — 1:1 by volume
The savory, non-dairy counterpart made with grated potato instead of noodles; a common substitute at meals that pair meat with the meal, since dairy noodle pudding can't be served alongside meat under kosher dietary rules.
Egg noodles swapped for wide egg-free pasta — 1:1 by weight
For the noodle component specifically, wide fettuccine or pappardelle broken into shorter pieces bakes up nearly identically to traditional egg noodles.
Storage
Baked noodle pudding keeps well covered in the refrigerator for up to 5 days. Store it in the baking dish wrapped tightly in foil or transfer squares to an airtight container. It also freezes well for up to 2 months, either whole or cut into individual portions, wrapped tightly in plastic and then foil.
How to use
Serve sweet noodle pudding as a side dish at holiday meals or as a dessert on its own, often warm with a dusting of extra cinnamon sugar. Savory versions work as a starchy side alongside roasted or braised meats. Reheat covered in a 325°F oven for about 20 minutes to restore the crisp top; microwaving works but leaves the top soft.
What it pairs with
Sweet noodle pudding pairs naturally with brisket, roast chicken, or matzo ball soup as part of a larger holiday spread. Savory versions pair well with roasted vegetables or a simple green salad to cut the richness.
Nutrition
A typical serving is calorie-dense from eggs, dairy, and sugar, roughly 250-350 calories per square depending on the recipe, and provides protein and calcium from the cottage cheese and sour cream base.
FAQ
Is noodle pudding sweet or savory?
It can be either. Sweet versions with sugar, cinnamon, and raisins are more common at holiday meals, while savory versions with sauteed onion and black pepper are more typical as an everyday side dish.
Why does noodle pudding fall apart when I cut it?
It usually hasn't set fully; the egg and dairy custard needs to firm up as it cools, so letting it rest at least 15-20 minutes out of the oven before cutting gives cleaner squares.
Can noodle pudding be made dairy-free?
Yes, by replacing cottage cheese and sour cream with a dairy-free cream cheese alternative and unsweetened non-dairy yogurt, though the texture will be slightly less rich.
What's the crunchy topping usually made from?
Most recipes crush cornflakes or graham crackers and mix them with melted butter and cinnamon sugar, sprinkling the mixture over the top before the final bake for texture contrast.
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