Cinnamon Noodle Kugel

If I was sent to a desert island and could only bring one kugel, it would be this one.

There was a point in my life when I felt strongly that no Shabbat meal was complete without a kugel. My preferences and palate have evolved somewhat, but to this day if I go a few weeks without a good piece of Yerushalmi Kugel, Sweet Potato Kugel, Lokshen Kugel, or the classic Potato Kugel, I start to feel a bit off. And for me, the creme-de-la-creme of kugels is the Cinnamon Kugel. Sweet and comforting, studded with (optional) raisins and cooked until the top is crispy and golden, it is one of my all time favorite recipes. It's the kind of thing you sneak back to the kitchen in the middle of the night to snack on. I’m sure this recipe was meant to be served warm, but I actually enjoy it either warm or cold. My suggestion: Serve it warm for a small Shabbat dinner, and enjoy the cold leftovers the next day.


1 1/2 cups raisins (optional)

7 large eggs, separated

1/2 teaspoon ground nutmeg

4 teaspoons ground cinnamon

1 cup sugar

16 oz broad egg noodles

1/2 cup margarine or butter, melted


Cook noodles according to package and drain well. In a large bowl stir together the noodles and the melted margarine or butter. In a separate bowl combine sugar, cinnamon and nutmeg. Add the sugar mixture to the noodles. Set aside.

Separate the eggs. Beat the whites until stiff, and lightly beat the yolks. Add the beaten yolks to the noodle mixture, and then add in the raisins. Pour the noodles into a greased 9″x13″ pan, and then fold in the whites gently, trying to keep everything as fluffy as possible. Bake at 350F for 40-45 minutes, or until the top is just getting crispy.

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