It's a colorful pokey flavor explosion! Take your traditional noodle kugel to another level. This noodle kugel is like no other, but will still get all the nostalgia points. Perfect for breakfast, brunch or any family gathering.
- Cook Time
- Prep Time
- 8 ounces extra-wide egg noodles
- 3 large eggs
- ⅓ cup sugar
- ½ cup melted butter (1 stick / 110 grams)
- 8 ounces (225 g) cream cheese, room temperature
- 16 ounces (450 g) cottage cheese
- 1 teaspoon vanilla extract
- ½ cup golden raisins
- Cinnamon, for topping
- 5 tablespoons blueberry jam
- 5 tablespoons apricot jam
- Preheat oven to 350℉/175℃
Boil egg noodles in salted water for 5-7 mins until al-dente. Strain.
Meanwhile, in a large mixing bowl, add the eggs and sugar. Mix well then add the melted butter, cream cheese, cottage cheese, vanilla extract and golden raisins. Mix and mash with a fork until all the pieces are broken up.
In 8×8 inch non-stick (or greased) baking dish, add the strained egg noodles and the egg mixture. Mix carefully with a spatula without breaking the noodles. It should be quite liquidy.
Now we do the ‘pokes’. Take a spoon a make a little hole in the kugel. With another spoon, drip about a tablespoon of blueberry or apricot jam into the hole! Repeat about 9 times or until you think the kugel has enough jam. This is a top-secret kugel trick!
Dust the top with cinnamon (just a thin layer). On a low oven rack, bake for 40 mins or until the edges are crispy to your liking.