Saffron-Infused Kugel with Raisins and Almonds

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Baked noodle kugel rich with fragrant saffron, sweet raisins, and crunchy almonds for a celebratory Hanukkah dessert. This Middle Eastern-inspired Hanukkah recipe, ready in about 75 minutes, pairs wide egg noodles, unsalted butter, whole milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 55 min Serves 8 Middle Eastern cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F and grease a 9x13-inch baking dish with 1 tbsp melted butter. Bring a large pot of salted water to a boil and cook 12 oz wide egg noodles for 6 minutes until just tender, then drain.
  2. Step 2: While noodles cook, warm 2 cups whole milk in a small saucepan over low heat. Remove from heat and add 1/4 tsp saffron threads, allowing them to steep for 10 minutes to release color and aroma.
  3. Step 3: In a large mixing bowl, whisk 4 large eggs, 1/2 cup granulated sugar, 1 cup sour cream, 1 tsp vanilla extract, and 1/2 tsp salt until smooth.
  4. Step 4: Stir in the saffron-infused milk and 4 tbsp melted butter into the egg mixture.
  5. Step 5: Add the drained noodles, 1/2 cup golden raisins, and 1/3 cup sliced almonds, folding gently to combine.
  6. Step 6: Pour the mixture into the prepared baking dish and sprinkle an additional 2 tbsp sliced almonds on top.
  7. Step 7: Bake for 50-55 minutes until the kugel is set and the top is lightly golden.
  8. Step 8: Let kugel cool for 15 minutes before slicing and serving warm or at room temperature.

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