This article was originally published in the December 2023/January 2024 issue of eat. drink. MISSISSIPPI.
This recipe and image are respectfully sourced from and courtesy of Jenn Segal, Once Upon a Chef (onceuponachef.com) See Jenn's recipe here.
Noodle kugel is a traditional Jewish holiday dish of egg noodles baked in a sweet or savory custard. Although made with noodles, this sweet recipe is really more like a dessert.
Ingredients for the streusel topping:
1 cup packed dark brown sugar
1-¼ cups sifted all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon salt
1 stick unsalted butter, cold, cut into ½-inch chunks
Ingredients for the kugel:
12 oz. bag wide egg noodles
4 large eggs
8 oz. sour cream
8 oz. cream cheese, softened
2 cups half & half
½ cup granulated sugar
1 teaspoon salt
2 teaspoons vanilla extract
½ teaspoon ground cinnamon
Method:
Combine the brown sugar, flour, cinnamon, and salt in a medium bowl. Rub in the butter with your fingertips until the mixture has a clumpy, crumbly texture. Refrigerate until ready to use.
Preheat the oven to 325°F and set an oven rack in the middle position. Butter a 9 x 13-inch baking dish.
Bring a large pot of unsalted water to a boil. Cook the noodles for 6 to 8 minutes or until tender. Drain well.
In a large bowl, whisk the eggs. Add the sour cream and cream cheese and whisk to combine. Add the half & half, sugar, salt, vanilla, and cinnamon, and whisk until completely smooth.
Spread the cooked noodles evenly in the prepared baking dish. Pour the custard mixture over top. Cover with aluminum foil and bake for 35 minutes. Sprinkle the streusel topping evenly over the top, making sure to cover all the noodles. Bake uncovered for 35 to 40 minutes more, or until the streusel topping is crisp.
Cool for about 20 minutes, then cut into squares and serve.