Ingredients:

  • 12 oz Wide Egg Noodles (Lokshen)
  • 1 Tbsp Kosher Salt (For pasta water)
  • 1 Tbsp Unsalted Butter (For greasing the pan)
  • 1/4 cup Unsalted Butter, melted
  • 8 oz block Full-Fat Cream Cheese, softened
  • 1/2 cup Granulated Sugar
  • 4 Large Eggs
  • 1 cup Full-Fat Sour Cream
  • 1/4 cup Whole Milk
  • 2 tsp Vanilla Extract
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Fine Sea Salt
  • 1/2 cup Optional: Golden Raisins
  • 1 cup Cornflakes, lightly crushed (or Rice Krispies)
  • 2 Tbsp Granulated Sugar (for topping)
  • 1 Tbsp Unsalted Butter, melted (for topping)

Instructions:

  1. Preheat your oven to 350°F (175°C). Generously grease the 9x13 inch baking dish with 1 Tbsp butter.
  2. Cook Noodles: Bring a large pot of salted water to a rolling boil. Add the egg noodles and cook according to package directions, aiming for slightly under al dente (usually 6–8 minutes).
  3. Drain Thoroughly: Drain the noodles immediately and rinse briefly with warm water to stop the cooking process. Shake the colander vigorously to remove as much moisture as possible. Set aside.
  4. Cream the Fats: In a large bowl, beat the softened cream cheese, the 1/4 cup melted butter, and 1/2 cup sugar until the mixture is completely smooth and creamy.
  5. Incorporate Eggs and Flavour: Beat in the eggs, one at a time, ensuring each is fully incorporated. Mix in the vanilla extract, cinnamon, and salt.
  6. Add Dairy: Gently stir in the sour cream and the milk until just combined. Do not overmix. If using, fold in the raisins.
  7. Combine: Pour the drained, still-warm noodles into the custard mixture. Use a rubber spatula to fold everything together until the noodles are evenly coated.
  8. Transfer to Pan: Scrape the noodle mixture into the prepared baking dish, distributing it evenly.
  9. Prepare Topping: In a small bowl, combine the crushed Cornflakes, 2 Tbsp sugar, and 1 Tbsp melted butter. Mix until the cereal is evenly coated.
  10. Bake: Sprinkle the crunchy topping evenly over the surface of the kugel. Bake for 45–55 minutes, or until the edges are deep golden brown and the centre is set (jiggles only slightly).
  11. Cool and Serve: Remove the kugel from the oven and let it rest for at least 10 minutes before slicing. Serve warm or cold.