Kugel, a traditional Jewish noodle custard dish, is a mainstay of Jewish holiday meals. Defined as a baked pudding or casserole (usually from noodles or potatoes) this one is my own version of kugel, which is adapted from a few recipes to make one that we really love. This is a rich and sweet kugel although they also come in a savory version.
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I was taught by my elderly grandmother to always use farmer's cheese in kugel. It's found in our regular grocery store in the dairy department.
If raisins are not fresh and plump, take very hot or boiling water and add raisins to this water to sit for about 15 minutes. Once hot and plumped, drain well and use in recipe as directed.