Noodle Kugel (Pudding) with Candied Pecans

Shelley H.
A brand new delicious recipe.
Course Dessert


  • ½ pound wide egg noodles
  • ¼ pound plus more for buttering the jpan
  • 6 large eggs
  • ½ pound cream cheese softened
  • 1 pint sour cream
  • 1 pound cottage cheese
  • ¾ cup sugar mixed with 1 teaspoon cinnamon
  • 2 ½ teaspoons vanilla
  • 1 teaspoon salt
  • ½ cup raisins optional


  • 1 cup glazed pecans or walnuts can purchase at grocery store or make your own
  • 3 tablespoons softened butter
  • 3 tablespoons brown sugar
  • 1 teaspoon cinnamon


  • Preheat oven to 325.
  • Butter a 13 x 9 x 2 inch glass dish.
  • Cook noodles using packing directions until al dente.
  • Drain well; return the noodles to the pot, add butter and mix to melt and completely coat the noodles.
  • In a large bowl beat eggs, cream cheese, sour cream, cottage cheese, sugar, vanilla, and salt. Stir in the raisins if you are including them.
  • Combine the noodles with the mixture and place in baking dish.
  • Sprinkle nuts over kugel.


  • Stir together butter, brown sugar, cinnamon and nuts and sprinkle over kugel.
  • Bake kugel for 1 hour until golden brown. Let stand 10 minutes before serving. Serve warm or at room temperature.

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