cut cinnamon apple noodle kugel on a cooling rack with 3 forks.

Cinnamon Apple Noodle Kugel

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Cinnamon apple noodle kugel is truly the life of any brunch party. With it’s sweet, cinnamony flavor, crunchy topping, and soft decadent noodley layers, it’s a unique treat that should never get left off the breakfast table. This creamy noodle pudding may sound peculiar, but trust me, if you’ve never tried kugel before, you definitely don’t know what you’re missing!

Cut kugel on a white plate with two smaller plates and forks.

What makes cinnamon apple noodle kugel so good?!

This is not your grandma’s average noodle kugel. It is delightfully sweet, yet not over decadent. The tangy sour cream, cottage cheese, and cream cheese help to balance the sweetness of the golden raisins and sugar. The middle is soft and creamy, but the top layer is perfectly caramelized and crunchy from the cereal topping. The combination of all these counteracting elements help to balance all of the unique textures and flavors. 

The apple and cinnamon add a beautiful fall flavor-infused punch, while adding sweetness, texture, and flavor. You can serve kugel with nearly any brunch menu, as it pairs extremely well with eggs, fruit, bagels, lox, and breakfast meats. Similar to a bread pudding, you throw all the ingredients into a bowl, stir them to combine, and place them in the oven to come together– A perfectly simple set-it-and-forget-it recipe!

Up close view of the noodle layers in the kugel.

Ingredients

Labelled ingredients for cinnamon apple noodle kugel (see recipe for details).

For the kugel:

  1. Wide Egg Noodles
  2. Cream Cheese, softened
  3. Sugar
  4. Butter, separated
  5. Eggs
  6. Sour Cream
  7. Cottage Cheese
  8. Vanilla Extract
  9. Golden Raisins
  10. Apple, any kind, chopped and peeled
  11. Cinnamon

For the topping:

  1. Corn Flakes, unsweetened
  2. Cinnamon
  3. Sugar

A few notes about the ingredients:

  1. Egg noodles can be found in your grocery store’s pasta aisle. Sometimes, they can also be found in the Kosher foods aisle.
  2. Use true-to-form cream cheese, butter, sour cream, and cottage cheese, meaning NO low fat alternatives. Typically, the low fat counterparts have lots of added chemicals to make up for the altered texture when the fat is removed. In addition, they include additional stabilizers and may also even have increased the amount of carbohydrates to make up for the lack of fat in both texture and flavor.
  3. I like to use golden raisins for this recipe because they’re usually more plump and sweet. However, you can use any kind of raisin or dried fruit that you like.
  4. The unsweetened corn flakes in the topping help add a crunchy element. If you don’t have corn flakes, you can either leave the topping off (though not recommended!) or use a different unsweetened cereal.

How do you make cinnamon apple noodle kugel?

Preheat oven to 350 degrees. Prepare and spray a 9 x 13 inch baking pan or two 8 x 8s with nonstick spray. I used a layer of parchment paper too, so that it wouldn’t stick. (For a smaller batch, halve the recipe and use only one 8 x 8 inch pan.)

Boil the egg noodles according to the package instructions, but underboil them by boiling for a few minutes less than instructed. (I boiled mine for only about 5 minutes). This way, they won’t get soggy when you cook them again in the oven.

Cooked egg noodles with 3 pads of butter on top.

When the noodles are done, add in half the butter to prevent them from sticking. The heat from the noodles should melt it.

Melt the other half of the butter in the microwave or on the stove top. Beat or hand-whisk the cream cheese, melted butter, and sugar in a large bowl until creamy and smooth.

Sour cream, cottage cheese, vanilla, raisins, eggs, cinnamon, and chopped apples in a glass mixing bowl.

Add eggs, sour cream, cottage cheese, vanilla extract, golden raisins, apple, and cinnamon. Stir to combine. Add the noodles. Gently mix everything together to completely coat the noodles in the liquid mixture.

Dumping cooked egg noodles into the liquid mixture.

For the topping, lightly crush the corn flakes by hand in a separate bowl. Add the cinnamon and sugar. Stir to combine.

Cinnamon sugar cereal topping in a bowl behind a baking pan filled with the noodle mixture.

Pour the noodle mixture into your prepared baking pan(s). Then, sprinkle the topping over the noodles.

Place the pan(s) in the oven for 55-60 minutes or until the center is firm and a toothpick inserted in the middle comes out clean.

Cut squares of cinnamon apple noodle kugel.

What is kugel? Is kugel sweet or savory? Is kugel a dessert or side dish?

Kugel is a traditional Jewish dish typically made of noodles or potatoes. It is similar to a casserole or baked pudding and can be made either sweet or savory. Most often for a savory kugel, you add a variation of onions and garlic instead of the sweet ingredients listed in the recipe below.

Sweet kugels are typically served as a side dish with brunch or paired with a dairy meal, customarily consisting of bagels, lox (smoked salmon), tuna fish, and egg salad, etc. Though, it can be served as a dessert too.

Looking for a savory kugel recipe? Check out this Vegetable Kugel with Caramelized Leeks.

How do you store kugel? Can you freeze and reheat kugel?

Kugel can be served hot or cold. If serving cold, wait for it to cool off before covering it and placing it in your refrigerator. You can make this kugel up to 2 days before serving it by storing it in the fridge either before or after it’s cooked. You can also freeze kugel up to 1 month by covering it tightly and placing it in your freezer.

To reheat kugel, allow it to thaw in the refrigerator for a few hours or overnight. If choosing to eat it warm, place it in a 350 degree oven for 10-15 minutes until warmed through. To prevent it from drying out, add a splash of water around the perimeter of the baking pan to keep the inside moist and creamy and the top crunchy.

What makes this cinnamon apple noodle kugel healthy?

Kugel often gets a bad rap when it comes to whether or not it is considered healthy. Oftentimes, it’s considered too sweet, too rich, and too carb-loaded. And, although I don’t deny those sentiments, too often we end up replacing it with breakfast items that are equally as unhealthy, such as french toast, pancakes, or waffles. Therefore, I’m here to reclaim kugel’s spot on the brunch table.

By including true-to-form sour cream, butter, and cottage cheese, instead of low-fat versions, you actually intake a lot less chemicals, preservatives, and artificial ingredients that are used to make up for the lack of fat. As well, when eating kugel as a small part of a well-balanced meal, you won’t overindulge and can supplement it with healthier fats and proteins.

One more tip

  • Cinnamon apple noodle kugel is perfect for nearly any Jewish holiday. Rosh Hashanah brunch, Yom Kippur breaking of the fast, Hanukkah dinner, Sukkot… Enjoy it with your family and friends. However, whether you’re Jewish or not, this delicious kugel is a great addition to any meal and will leave your family full and satisfied!
Up close view of a slice of kugel with a fork next to it.

Looking for more healthy recipes? Try these:

Share your cooking with me! If you make this recipe, I’d love to know! Tag @yourhomemadehealthy on Instagram or leave a comment with a rating and some feedback at the bottom of this page!

cut cinnamon apple noodle kugel on a cooling rack with 3 forks.

Cinnamon Apple Noodle Kugel

Cinnamon Apple Noodle Kugel is a warm, comforting Jewish side dish. Similar to bread pudding or a noodle casserole, just combine all the ingredients together, place it in the oven, and forget about it — the perfect set-it-and-forget-it recipe! This sweet cinnamony dish is ideal for breakfast/brunch, holiday meals, or a snack time treat.
5 from 2 votes
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Breakfast, Side Dish, Snack
Cuisine American, Jewish
Servings 16 servings

Equipment

  • baking pans
  • Mixing Bowls

Ingredients
  

For the Kugel:

  • 16 oz bag of wide egg noodles (1 bag)
  • 4 oz cream cheese softened
  • ½ cup sugar
  • 6 tbsp butter separated
  • 3 eggs
  • 1 cup sour cream
  • 16 oz cottage cheese
  • 1 tsp vanilla extract
  • ½ cup golden raisins
  • 1 small apple (or half a large apple) any kind, chopped and peeled
  • 1 tsp cinnamon

For the Topping:

  • 1 cup corn flakes unsweetened
  • ¼ cup sugar
  • ½ tsp cinnamon

Instructions
 

  • Preheat oven to 350 degrees. Prepare and spray a 9 x 13 inch baking pan or two 8 x 8s with nonstick spray. I used a layer of parchment paper too, so that it wouldn’t stick. (For a smaller batch, halve the recipe and use only one 8 x 8 inch pan.)
  • Boil the egg noodles according to the package instructions, but underboil them by boiling for a few minutes less than instructed. (I boiled mine for only about 5 minutes). This way, they won’t get soggy when you cook them again in the oven.
  • When the noodles are done, add in half the butter (3 tbsp) to prevent them from sticking. The heat from the noodles should melt it.
  • Melt the other half of the butter (3 tbsp) in the microwave or on the stove top. Beat or hand-whisk the cream cheese, melted butter, and sugar in a large bowl until creamy and smooth.
  • Add eggs, sour cream, cottage cheese, vanilla extract, golden raisins, apple, and cinnamon. Stir to combine.
  • Add the noodles. Gently mix everything together to completely coat the noodles in the liquid mixture.
  • For the topping, lightly crush the corn flakes by hand in a separate bowl. Add the cinnamon and sugar. Stir to combine.
  • Pour the noodle mixture into your prepared baking pan(s). Then, sprinkle the topping over the noodles.
  • Place the pan(s) in the oven for 55-60 minutes or until the center is firm and a toothpick inserted in the middle comes out clean.

Notes

  1. Egg noodles can be found in your grocery store’s pasta aisle. Sometimes, they can also be found in the Kosher foods aisle.
  2. Use true-to-form cream cheese, butter, sour cream, and cottage cheese, meaning NO low fat alternatives. Typically, the low fat counterparts have lots of added chemicals to make up for the altered texture when the fat is removed. In addition, they include additional stabilizers and may also even have increased the amount of carbohydrates to make up for the lack of fat in both texture and flavor.
  3. I like to use golden raisins for this recipe because they’re usually more plump and sweet. However, you can use any kind of raisin or dried fruit that you like.
  4. The unsweetened corn flakes in the topping help add a crunchy element. If you don’t have corn flakes, you can either leave the topping off (though not recommended!) or use a different unsweetened cereal.
  5. Kugel can be served hot or cold. If serving cold, wait for it to cool off before covering it and placing it in your refrigerator. You can make this kugel up to 2 days before serving it by storing it in the fridge either before or after it’s cooked. You can also freeze kugel up to 1 month by covering it tightly and placing it in your freezer.
  6. To reheat kugel, allow it to thaw in the refrigerator for a few hours or overnight. If choosing to eat it warm, place it in a 350 degree oven for 10-15 minutes until warmed through. To prevent it from drying out, add a splash of water around the perimeter of the baking pan to keep the inside moist and creamy and the top crunchy.
Keyword brunch side dish, Easy Breakfast, Fall Recipe, holiday baking, Jewish Cooking

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4 Comments

  1. 5 stars
    LOVED this kugel recipe!! I grew up on my moms kugel recipe, which was sweet – filled with apples, pineapples and raisins while my husband grew up on more savory kugel with cottage cheese and sour cream. This recipe is the perfect blend of savory and sweet and made both of us very happy. Can’t wait to make this again!!

  2. 5 stars
    This was amazing!!! A wonderful fall meal that makes the home smell great. I highly recommending it. An added bonus- it freezes well too.

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