Cheese & Pineapple Noodle Pudding

A classic Jewish-style sweet noodle pudding, better known as kugel, layered with cooked egg noodles, a creamy cottage and cream cheese custard, and crushed pineapple for tropical sweetness. The top gets a cinnamon and brown sugar dusting that bakes into a craggy, lightly caramelized crust over the soft, custardy interior.

Splitting the egg mixture between the noodles and the cheese is the key move. It seasons both layers and helps the kugel set evenly instead of leaving a watery cheese pocket on top of dry noodles. Don’t skip the second-stage uncovered bake either; that’s what gives you the lightly browned top instead of a pale, steamy casserole.

This lands somewhere between a side dish and dessert. It’s traditionally served alongside brisket or a holiday dinner, but a generous slice with a cup of coffee at brunch is just as right. Reheats beautifully too.

Kitchen Tips

• Slightly undercook the egg noodles; they finish softening as they bake in the custard.
• Drain the crushed pineapple well to prevent a soggy bottom layer.
• Cream the cottage cheese and cream cheese until very smooth for a silky custard. A food processor makes quick work of it.
• Let the kugel rest 15 to 20 minutes after baking; it slices cleaner and the layers settle.

Variations

• Stir ½ cup raisins or chopped dried apricot into the noodle layer.
• Top with crushed cornflakes tossed in butter and sugar for an extra crunchy crust.
• Swap pineapple for diced fresh apples sauteed in butter and brown sugar.