AUNT HEDY'S KUGEL

Aunt Hedy's Kugel image

Provided by Duff Goldman

Time 10h25m

Yield 10 to 12 servings

Number Of Ingredients 12

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1 1/2 sticks (12 tablespoons) unsalted butter, plus more for greasing the baking dish
Kosher salt
1 pound medium egg noodles
7 large eggs or 8 small eggs
1 pound cottage cheese
1 pint sour cream
3 cups whole milk
1 cup plus 1/2 teaspoon sugar
1 cup golden raisins
1 1/2 teaspoons vanilla
1/2 cup cornflakes crumbs
1 tablespoon ground cinnamon

Steps:

Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with butter.
Bring a large pot of salted water to a boil. Add the noodles and cook until al dente, about 6 minutes. Drain in a colander and set aside.
Melt 1 stick of the butter in a small saucepan.
Whisk the eggs in a large bowl. Add the cottage cheese, sour cream, milk, 1 cup of the sugar, raisins, melted butter and vanilla, and combine until smooth. Fold in the noodles and combine until coated. Pour the mixture into the prepared baking dish. Refrigerate overnight.
Combine the cornflakes crumbs, remaining 1/2 teaspoon of sugar and cinnamon in a medium bowl.
Top the noodle mixture with the cornflakes crumbs mixture and dot with the remaining 1/2 stick of butter. Bake until the kugel has set and the top is golden brown, about 1 1/2 hours. Let set 30 minutes before slicing.