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dairy noodle pudding from The Jewish Kitchen
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Dairy Noodle Pudding

This sweet, creamy noodle kugel gets it smooth texture from cottage cheese and sour cream and it's sweet kick from cinnamon, orange juice and raisins. A surprising crunchy topping puts it, well, over the top. It's a wonderful side dish served warm or at room temperature.
Course Breakfast, Lunch, Main Dish
Cuisine Jewish
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4 people

Ingredients

Noodle Pudding

  • 1 lb. package of wide noodles
  • 1 stick unsalted butter
  • 4 large eggs, beaten
  • 1 container cottage cheese, 16 ounces
  • 1 container sour cream, 16 ounces
  • 1 tsp. vanilla
  • 3/4 cup sugar
  • 1/2 tsp. cinnamon to tsaste
  • 1/4 cup orange juice
  • 1 cup white or dark raisins

Topping

  • 1 stick unsalted butter
  • 1/2 tsp. cinnamon to be added to crushed corn flakes (to taste)
  • 1/2 cup sugar to be added to crushed corn flakes (to taste)
  • 1 12 ounces Corn Flakes cereal crush and set aside

Instructions

  1. Preheat oven to 350 degrees.
  2. Boil noodles according to package. Drain (do not rinse). Add butter. Let cool.
  3. When noodles are cooled, add eggs cottage cheese , sour cream, vanilla, sugar, cinnamon, orange juice and raisins. Pour into a large, greased baking dish.
  4. In a separate bowl, mix crushed Corn Flakes with butter, sugar and cinnamon. Pat gently on top of noodles.
  5. Bake for 45 minutes. Enjoy.