Yield: Serves 8 to 12 | Prep Time: 20 minutes | Cook Time: 1 hour 10 minutes
The smattering of golden raisins throughout this kugel dish has to be the most memorable part. It adds an interesting dynamic in both texture and taste, with small bursts of sweetness shining through the rich pudding.
INGREDIENTS
1 cup golden raisins
12 ounces broad egg noodles
6 large eggs
2 cups sour cream
1 cup cottage cheese
1 (8-ounce) package cream cheese, softened
1 cup sugar, plus extra for the topping
4 tablespoons unsalted butter, melted
½ teaspoon vanilla extract
½ teaspoon ground cinnamon, plus extra for the topping
¼ teaspoon salt
DIRECTIONS
1. Preheat the oven to 350°F. Coat a 9 × 13-inch baking dish with cooking spray.
2. In a small bowl, cover the raisins with hot tap water and let soak while preparing the remaining ingredients.
3. Bring a large pot of water to a boil. Add the egg noodles and cook until al dente. Drain and return to the pot.
4. Meanwhile, combine the eggs, sour cream, cottage cheese, cream cheese, sugar, melted butter, vanilla, cinnamon, and salt in a blender and blend until smooth and creamy. Pour the egg mixture over the noodles and stir to combine.
5. Drain the raisins and stir into the noodle mixture. Pour the mixture into the baking dish. Sprinkle lightly with extra cinnamon and generously with extra sugar.
6. Bake for 1 hour, until the center of the kugel is set, and the noodles begin to turn golden brown.
7. Let rest for 20 minutes before cutting. Serve warm or refrigerate and serve cold.