Baked Noodle Kugel with Cinnamon and Raisins

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A traditional Jewish noodle kugel baked until golden, blending egg noodles with sweet cinnamon, raisins, and a creamy custard base. This jewish-inspired noodles ready in about 80 minutes pairs wide egg noodles, unsalted butter, melted, large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.2 (12 ratings) Prep: 20 min Cook: 60 min Serves 8 Jewish cuisine 360 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat the oven to 350°F. Bring a large pot of salted water to a boil and cook 12 oz wide egg noodles for 7 minutes until al dente. Drain well and transfer to a large mixing bowl.
  2. Step 2: In a separate bowl, whisk together 4 large eggs, 1 cup granulated sugar, 1 tsp vanilla extract, 2 tsp ground cinnamon, 1/2 tsp salt, 1 cup sour cream, and 1 cup ricotta cheese until smooth.
  3. Step 3: Pour the egg mixture over the warm noodles, then add 6 tbsp melted unsalted butter and 3/4 cup raisins. Stir gently until all ingredients are combined and the noodles are evenly coated.
  4. Step 4: Pour the mixture into a greased 9x13-inch baking dish. Place the baking dish inside a larger pan and add hot water to come halfway up the sides of the noodle dish.
  5. Step 5: Bake for 1 hour until the kugel is set in the center and the top is golden brown. Remove from oven and cool slightly before serving warm or at room temperature.

Frequently asked questions

How long does Baked Noodle Kugel with Cinnamon and Raisins take to make?

Total time is about 80 minutes (20 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Noodle Kugel with Cinnamon and Raisins?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep wide egg noodles from drying out.

Can I substitute ingredients in Baked Noodle Kugel with Cinnamon and Raisins?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Noodle Kugel with Cinnamon and Raisins for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Noodle Kugel with Cinnamon and Raisins?

Jewish noodles like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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