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Elizabeth’s Break-the Fast Kugel (Milchig)

I often double this recipe so we have enough for our break-the-fast crowd. In fact, once I multiplied it enough to serve 75! It easily doubles -- and triples -- just watch your baking time. And it freezes nicely so you can always have a pan ready to pull out for a mitzvah meal.

  • Duration
  • Cook Time
  • Prep Time
  • 8-10 servings ServingsServings


  • 8 wide egg noodles
  • 1-2 orange zest, freshly grated
  • 1 sour cream
  • 1 small curd cottage cheese You can use 1-2% fat or make it really rich and use 4%
  • 5 eggs
  • 1 dried cherries I often also add a cup of dried cranberries and/or golden raisins or all three
  • 1 peeled, diced Granny Smith apple
  • 1/3 granulated sugar
  • 4 whole milk
  • 1/2 melted, cooled butter (1 stick)
  • 1 graham cracker crumbs


Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish.

Spread uncooked noodles over bottom of prepared dish and sprinkle with apples, dried cherries/cranberries/raisins. Whisk eggs, sour cream, cottage cheese, butter and sugar in large bowl until smooth. Whisk in milk and pour mixture over noodles. Let kugel stand 5 minutes.

Sprinkle graham cracker crumbs and cinnamon sugar evenly over kugel. (You can easily omit the graham cracker crumbs and just sprinkle with cinnamon sugar and it'll be lovely.)

Bake kugel until set in center, about 1 hour. Cut kugel into squares.

Serve warm or at room temperature.

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