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Yom Kippur Break the Fast Recipe: The Best Noodle Kugel

Yom Kippur, of course, is not a holiday for eating. Quite the opposite. But if you attend a “break-the-fast” like I do, this fabulous noodle kugel, is a great dish to serve the famished. It comes from my husband’s grandmother Reba, a terrific Jewish cook. For years, she refused to give me the recipe. Then, about a year before she died, she relented. Maybe she knew it was time to pass on some family secrets.

This recipe is different than most noodle kugels. The secret to creating the dish is choosing very fine noodles. Using them instead of the wide ones yields a light, almost souffle-like concoction. When it’s not a holiday, I serve this egg-rich dish for brunch.

Note: Reba didn’t measure, so these amounts are approximate.

Reba’s Kugel


12 oz. fine noodles
7 eggs
1lb. whole milk cottage cheese
3/4 c. sugar
1 tsp vanilla
1 large container sour cream
1 tsp. grated lemon rind
1/2 tsp. lemon

For topping:

1 stick melted unsalted butter
1 tsp. sugar
1 tsp. Cinnamon
2 c breadcrumbs

Cook noodles and drain. Add cottage cheese, sugar, vanilla, sour
cream, lemon rind and lemon and beat with a mixer or food processor until well
combined and the noodles are chopped into small pieces. Pour into 9×13 inch
buttered pan. Mix topping ingredients and spoon over kugel. Bake at
350 degrees for 45 minutes to 1 hour. The kugel should be set and jiggle
when you gently shake the pan.

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2 Responses to “Yom Kippur Break the Fast Recipe: The Best Noodle Kugel”

  1. 1
    Wendy:

    Great recipe! We just posted a savory noodle kugel recipe (with spinach) on our site. Check it out at http://www.koshergiftgiving.com/read/two-quick–easy-kosher-recipes.

  2. 2
    Yom Kippur Break-the-Fast Recipe: The Best Noodle Kugel « Food and Things:

    [...] pudding that’s light and airy—dare I say, almost souffle like—then read on.  Here’s my post for Reba’s Noodle Pudding from last year. Seriously, it’s the best you’ll ever taste. Not doing a break fast? [...]

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