Perfecting a Debated Jewish Recipe

By Sandi Teplitz

If there's one dish that Jewish people can't seem to agree upon, it's got to be noodle pudding. Should it be served for brunch? Stand alone at a luncheon? Pareve or dairy? Wide noodles or fine? Some folks even quibble about the Yiddish pronunciation kugel or kigel? So when my mother called me several years ago and definitively stated that she made the "perfect" one, I was skeptical. I had to admit though, upon tasting the end result, it's right up there with the best of 'em. My beloved mother passed away two weeks ago. This recipe is a tribute to her. Warning: it is not a health food; have your kale smoothie in the morning if you must and forgo dessert. You're welcome.



6 oz. very soft unsalted butter, preferably Land O' Lakes, plus more for greasing pan and drizzling over pudding

1 lb. farmer's cheese*

4 oz. Temptee cream cheese*

1 c. sour cream, preferably Breakstone's

1 1/4 c. sugar

6 extra large eggs

2 c. half-and-half

2 t. McCormick's extra rich vanilla*

1/2 lb. cooked and drained fine noodles

Vietnamese cinnamon*

Crushed corn flakes for topping and lining bottom of pan

*available at Wegman's


Butter a 12x10x3 Pyrex pan well. Sprinkle with corn flakes. Mix all other ingredients together with a large spoon, mixing well. Place in pan. Bake at 350 degrees for about 1 1/2 hours, topping with corn flake crumbs and sprinkled cinnamon for the final 20 minutes. Brush with a light topping of melted butter, drizzled on. Serve hot, or chill and serve cold the next day.


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