This Kugel is almost like my mother used to make. The only difference was she added raisins. I am diabetic so I used splenda instead of sugar and the splenda 1/2 & 1/2 brown sugar. I also used 1% milk instead of whole milk. It was a big winner. Thanks.
This was amazing! My whole family loved it and I will definitely be making it again.
I made spelt egg noodles for this. Instead of sugar I used honey to sweeten this. I omitted the topping but sprinkle cinnamon all over the top once baked! It was a delicious hit that we enjoyed both as a dessert and as a breakfast meal! Thanks for the recipe!
Spectacular!!! As the Jewish girl in my husband's Christian family, I made this kugel to add a Jewish touch to Christmas brunch at my mother-in-law's house. Everyone loved it! Tons of compliments on this dish, as one of the cousins said, "it's good to have a Jew in the family!" Two people asked for the recipe. FYI, I made it exactly as it is presented here. I thought about adding raisins, and/or cornflake crumbs on top with the sugar and cinnamon, but decided to make it as-is for the first attempt at it. I might try those changes next time. In any case, my mother-in-law wants me to make this every year for Christmas brunch, and I'm sure I will find lots of other opportunities to make this recipe in the future. Try it, everyone will love it!!!
Great flavor just like my grandma used to make. Only thing I'd recommend is drop the milk from 2 cups to 1.5 cups. It's a little too wet. Cooked for 15 mins longer that recommended and was still too wet.
We were invited to a dear friend's house for Christmas dinner this year. I made and brought this kugel as a side dish. It was a HUGE hit! So delicious. I did change some things though. I used a 16 oz bag of wide noodles. Used the lower fat versions of milk cottage cheese sour cream and cream cheese. Plus instead of sugar I used Splenda. No one could tell the difference. I'll definitely be making this again.
This was a very easy and delicious recipe. The only change I made was to add 1/2 c. of pineapple bits (drained and pressed of natural juices) and 1/2 c. of pecan bits. to the mix. If I were to do anything differently in the future it would be to double half again the sugars and cinnamon topping mix. This is definitely better cold and the next day -- it turns out like a rich custard-y cake texture. I imagine this recipe is extremely versatile and could be adapted to add/change other ingredients. I might try 1/2 f.f. plain yogurt and 1/2 sour cream next time to reduce the fat. I would not reduce the amount of sugar inside the kugel as it is just perfect. Yummy!
Delicious - I did change the 1 cup of sugar to 1/3 cup brown sugar & 1/3 cup white sugar. Next time I might lower to 1/4 cup of each sugar. My son says his new favorite food is this kugel.
I made this recipe recently with a 2 minor changes...I used pineapple cottage cheese and 16 oz of noodles...this was my first attempt at kugel...my sister came over from dinner that night and loved it so much she took some with her to work the next day...one of her co-workers is Jewish and said it was the best kugel she has ever had even better than her grandma's...gonna make it for Easter this year! Thanks for sharing!
Way too sweet for my taste. I made this just as it is written. What I would change next time is the amount of sugar. It calls for a cup, but if you are also topping it with sugar, it’s overkill. I will use half the sugar, so 1/2 cup, and for the top, just 1/4 cup total of brown and white and generous cinnamon. It was also too wet. I might try 1 cup of milk instead of two. I do like a moist noodle pudding, but this was too wet imo.
