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Cinnamon Raisin Kugel

Cinnamon Raisin Kugel

  • Prep

    20 m
  • Cook

    1 h 35 m
  • Ready In

    1 h 55 m
BMAISLIN

BMAISLIN

Nothing beats a baked noodle melody with sweet raisins, cinnamon, sugar, and a mess of other great tasting add-ins. This was my request every year at our family gatherings. Sometimes I also add 3 ounces of maraschino cherries and an 8-ounce can of crushed pineapple.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 9 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 316 kcal
  • 16%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 39.6g
  • 13%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 125 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Butter an 8x8-inch baking dish.
  2. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
  3. Whisk milk, sour cream, 1/2 cup white sugar, 1/4 cup softened butter, raisins, eggs, and 1/2 teaspoon cinnamon together in a bowl. Mix noodles into the milk mixture; pour into the prepared baking dish.
  4. Mix corn flakes, 2 tablespoons melted butter, 2 tablespoons white sugar, and 1/2 teaspoon cinnamon together in a bowl until crumbly; sprinkle over noodle mixture.
  5. Bake in the preheated oven until kugel is set in the middle, about 1 1/2 hours. Cut into 2-inch squares.
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