I wish this recipe was healthy but some days we
just have to indulge a little. The creamy, rich and decadent taste
reminds me of cheesecake. I used to watch my mom whip it up
as a child. In college, I started baking it for my roommates- even
when it was not Rosh Hashanah! Both my Jewish friends and
non-Jewish friends love this sweet noodle kugel and you will
My kids have fun getting messy in the kitchen with
this recipe. Feel free to play around and add your family's
favorites like raisins or an extra dash of cinnamon.
Sweet Noodle Kugel
2 8oz cream cheese (I usually use 1 regular cream
cheese and 1 light cream cheese)
2 sticks unsalted butter
3 cups low fat milk
1 cup sugar
1 12 oz bag of wide egg noodles
8 eggs - whisked
2 tsp vanilla
3 cups corn flakes (or enough to cover the top of
¼ cup sugar for topping
¼ cup cinnamon for topping
9x13 baking dish
1.) Preheat oven to 400 degrees.
2.) Cook noodles for 8 minutes, rinse and set
aside. Let noodles cool.
3.) Melt cream cheese and butter in a small
pot over medium heat.
4.) In a separate big bowl, combine melted
cream cheese mixture, milk, eggs, sugar and vanilla.
5.) Pour entire cream cheese mixture into a
9x13 baking dish and slowly add in cooked noodles.
6.) Use your hands to mix around the noodles
until completely coated. This is my kids favorite part!
7.) Bake 15 minutes at 400 degrees. While
baking, in a small bowl, mix together 1/4 cup sugar and 1/4 cup
8.) After 15 minutes, change heat to 350
degrees. Bake kugel for 25 minutes. Take kugel out of the oven and
pour a layer of corn flakes evenly on top, sprinkle on sugar and
cinnamon mixture and place back into oven for another 5 minutes or
until corn flakes start to toast and turn golden brown.
Mandy is a mom of two children, who hopes to inspire families to have fun in the kitchen together.
See more of Mandy's stories here.
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