Don't Forget the Kugel

If I had to name one food responsible for every pound over goal weight gained in my teen years, kugel would be it. Hot or cold, day or night, middle of the night, home or on the road, this dish makes me lose control. Which is why I only make it a few times a year.

Here's my mother's recipe in full detail. I've made some changes over the years but it's pretty close to the original.


Fill a large pot with water and add 2-3 pinches of salt. Bring to a boil.

Meanwhile, in a small saucepan, heat on medium low until hot but not boiling:
  • 2 1/4 cups milk

  • 1 stick unsalted butter
  • 1 8 oz. package regular cream cheese

Turn off heat and stir mixture until butter melts and cream cheese melts into little curds. Remove pan from stove to cool.

When water boils add:
  • 1 package Manischewitz egg noodles (medium, wide or extra wide)

Cook noodles until very al dente, about 5 minutes. Drain in a colander but don't rinse the noodles. Set aside.

In a large bowl, beat until combined:
  • 4 eggs
  • 1 tsp vanilla
  • ¼ tsp cinnamon
  • ½ cup sugar

Stir milk mixture into the large bowl, then fold in the noodles. Pour mixture into 2 quart casserole. Refrigerate overnight* or make immediately.

Just before baking combine in small bowl:
  • 2/3 cup crushed cornflakes or cornflake crumbs
  • 1 tsp cinnamon
  • 2 T sugar

Sprinkle topping evenly over kugel. Place slices of butter all over the topping.

Bake at 350 for 30 minutes. Remove kugel and add more butter slices to dry spots on the topping. Bake another 30-45 minutes, until browned on top.

Let cool at least 15 minutes before slicing.

If refrigerating overnight remove from fridge and place in cold oven. Turn oven to 350 and when preheated you can begin your timer.