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 too!
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.
- 2 8 ounces 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 teaspoons vanilla
- 3 cups corn flakes (or enough to cover the top of your kugel)
- 1/4 cup sugar for topping
- 1/4 cup cinnamon for topping
- Preheat oven to 400 degrees.
- Cook noodles for 8 minutes, rinse and set aside. Let noodles cool.
- Melt cream cheese and butter in a small pot over medium heat.
- In a separate big bowl, combine melted cream cheese mixture, milk, eggs, sugar and vanilla.
- Pour entire cream cheese mixture into a 9×13 baking dish and slowly add in cooked noodles.
- Use your hands to mix around the noodles until completely coated. This is my kids favorite part!
- Bake 15 minutes at 400 degrees. While baking, in a small bowl, mix together 1/4 cup sugar and 1/4 cup cinnamon.
- 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.