Fabulous Noodle Pudding

This is sweet noodle kugel by way of a Jewish kitchen, even if the title doesn’t say it out loud. Wide egg noodles, cottage cheese, sour cream, raisins, and sugar bake into something between a custard and a casserole, with a cinnamon-sugar crust on top that crisps as it cools.

The overnight refrigerator rest is the move that separates this from a thrown-together pasta bake. The noodles drink the dairy through the night, the raisins plump, and the sugar pulls moisture into a more cohesive set. Skip the rest and you’ll get a looser pudding with less custard-like body.

The long covered bake at 350°F (175°C) sets the interior gently without browning, then the uncovered finish gives you the dark crispy edges that are the best part. Pull it when the top is mahogany and the center barely jiggles. Cool 15 minutes before cutting; warm kugel slumps.

Pro Tips

• Use wide or extra-wide egg noodles, not flat lasagna sheets; the structure depends on individual noodles to hold the custard
• Plump the raisins in warm water or rum for 10 minutes if they’re dry; otherwise they’ll steal moisture from the pudding
• Use full-fat cottage cheese; low-fat versions give a watery, less rich result
• Serve warm as a side with brisket, or chilled the next day as breakfast with coffee

Variations

• Add a peeled, finely diced apple to the egg mixture for fall warmth
• Top with crushed cornflakes mixed with melted butter for a Midwestern-style crunchy lid
• Sub golden raisins or chopped dried apricots for the dark raisins for a brighter version