How to Make Sweet Noodle Kugel

Serve this quintessential comfort food for Shavuot, for Shabbat, Yom Kippur break-fast, or just because.

Sweet dairy noodle kugel is a quintessential Jewish-American comfort food, and many families often have their own beloved recipe.

It is perhaps one of the simplest kinds of kugels to make, with egg noodles, cheese, butter, eggs and fruit or vanilla for seasoning. You can choose to top it with a couple of cups of cornflakes to give it a bit of crunch. Despite its simple production, it packs a creamy, comforting punch. Serve it for Shavuot, for Shabbat, for the annual Yom Kippur break-the-fast or just because.

Wondering a little more about different kinds of kugel? We don’t blame you. Noodle (aka lokshen) kugel has a long, tangled history dating back to the 1500s; read more about it here. And check out one of our favorite recipe for sweet dairy noodle kugel below, as well as our short how-to video above to take all the guess work out of making this delicious dish.

Note: This recipe can be made 1-2 days ahead of time and reheated before serving.

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noodle kugel sweet jewish dessert
Photo credit Doug Schneider

Sweet Noodle Kugel Recipe

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4 from 1 review

The sweet dairy noodle kugel is a beloved Jewish-American comfort food for a reason.

  • Total Time: 55 minutes
  • Yield: Serves 10-12


  • 1 (12 oz) package wide egg noodles
  • 4 eggs
  • ½ cup sugar
  • ½ cup (1 stick) unsalted butter
  • 8 oz full-fat sour cream
  • 10 oz canned, crushed pineapple (drained)
  • 1 tsp vanilla
  • ¼ tsp salt
  • 12 cups crushed cornflakes (optional)


  1. Preheat oven to 350°F. Grease a deep, square baking dish (8×8- or 9×9-inch). If your baking dish not a square, the kugel will be too thin.
  2. Cook noodles according to directions (around 8-10 minutes). Drain and use right away.
  3. Place butter in a large bowl. Add hot noodles right on top and allow the butter to melt.
  4. In another bowl, whisk eggs, sugar and vanilla together. Pour mixture on top of noodles and mix. Add sour cream, crushed pineapple and salt and mix again.
  5. Pour noodle mixture into greased baking dish. Top with crushed cornflakes, if desired. Bake for 40-45 minutes or until just golden on top.
  • Author: Shannon Sarna
  • Prep Time: 5 minutes
  • Cook Time: 50 minutes
  • Category: Side Dish
  • Method: Quick
  • Cuisine: Holiday


Leave a Comment

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  • Andrea Lyn

    No pineapple. I use chopped apples, dark raisins and brown sugar. I like Granny Smith, but you can use any apples.

    • Shannon Sarna

      This recipe doesn’t have apples, raisins or brown sugar in it.

  • Douglas Siddall

    The apple/raisin/brown sugar is suggested in the recipe as a substitute for the 10oz.can of pineapple. I would go with one or two apples chopped, about 1/2 cup of raisins and 1/2 cup of brown sugar. I might also choose to substitute these sweet ingredients with any number of savory options. Be creative, experiment and love each other. That is your recipe!

  • gloria

    I have made it adding 8 oz of cream cheese (block) and 15 oz of ricotta cheese.

  • Jim

    My grandma and great grandma would never use pineapple. Dark (or some times light) raisins, large-curd cottage. Also, a deep dish is best to get the crusty noodles on top and the creamy noodles on the bottom. I would eat it for 3 meals a day. Go light on the sugar or brown sugar (don’t pack).

  • Andrea Batchler

    My aunt use to make a kugel with canned fruit cup in it. Would you have a recipe for that type. Thank you!

    • The Nosher

      Hi Andrea, this recipe calls for canned crushed pineapple. We haven’t tested it with other types of canned fruit, but if you try it please let us know how it turns out!

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