The Ultimate Pecan Noodle Kugel: A Caramelized Twist on a Jewish Classic

There are few dishes as comforting or as fiercely debated in Jewish cuisine as the kugel. Somewhere between a casserole and a pudding, a sweet lokshen (noodle) kugel is the anchor of holiday tables, from Rosh Hashanah to Hanukkah. While the traditional versions often rely on cornflakes or cinnamon sugar for texture, this Pecan Noodle Kugel elevates the classic with a rich, pralined pecan topping that rivals your favorite sticky bun.

The magic here lies in the contrast. The base is creamy, tangy, and soft—a rich custard binding wide egg noodles—while the topping provides a satisfying, buttery crunch. The addition of pecans brings a toasted nuttiness that cuts through the sweetness of the dairy, making this dish sophisticated enough for dessert yet substantial enough for a holiday brunch.

Whether you are a kugel purist looking to branch out or a first-timer seeking a foolproof comfort food recipe, this guide covers everything from selecting the right dairy to achieving that perfect, golden-brown crust.

Why This Recipe Works

Textural Balance: The softness of the noodles and custard is offset by the crunchy brown sugar and pecan crumble.
Stabilized Custard: By using a combination of sour cream and cottage cheese (and blending them slightly), we avoid the “watery” bottom that plagues many kugels.
Versatility: This dish sits comfortably on a dinner plate alongside roast chicken or as the star of a morning brunch buffet.

Ingredients: The Building Blocks

A stellar kugel relies on high-quality dairy and the right kind of pasta. Here is what you will need to assemble this casserole.

The Noodle Base

Wide Egg Noodles (12 oz / 340g): Do not substitute with regular pasta. Egg noodles have a distinct, tender bite and absorb the custard better than semolina pasta.
Unsalted Butter (4 tbsp): Melted. This prevents the noodles from sticking together before baking.

The Custard Filling

Eggs (5 large): The primary binder. Five eggs ensure the kugel sets firm but remains creamy, not rubbery.
Sour Cream (16 oz / 450g): Full-fat is essential here for tang and richness.
Cottage Cheese (16 oz / 450g): Use small-curd, 4% milkfat. If you dislike the texture of curds, see the “Tips” section for blending advice.
Granulated Sugar (¾ cup): Sweetens the custard without overpowering it.
Vanilla Extract (2 tsp): Adds aromatic depth.
Ground Cinnamon (½ tsp): A hint of warmth inside the casserole to echo the topping.
Salt (½ tsp): Crucial to balance the sugar and dairy.

The Pecan Praline Topping

Pecans (1½ cups): Roughly chopped. Raw pecans are fine; they will toast in the oven.
Brown Sugar (½ cup): Packed. Light or dark brown sugar both work; dark yields a deeper molasses flavor.
All-Purpose Flour (2 tbsp): Helps bind the sugar and butter to the nuts so the topping stays crunchy rather than melting away.
Unsalted Butter (4 tbsp): Cold and cubed, or melted (see method below).
Cinnamon (1 tsp): For that classic spiced aroma.

Step-by-Step Instructions

Step 1: Prepare the Equipment and Oven

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish generously with butter or non-stick cooking spray. A glass (Pyrex) or ceramic dish is preferred over metal for more even heat distribution.

Step 2: Boil the Noodles

Bring a large pot of salted water to a rolling boil. Add the wide egg noodles and cook for about 2 minutes less than the package instructions. You want them slightly underdone (very al dente) because they will continue to cook in the oven while absorbing the custard liquids.

Drain the noodles well. Return them to the pot (off the heat) and toss immediately with the 4 tablespoons of melted butter. This prevents clumping and adds flavor.

Step 3: Create the Custard

In a large mixing bowl (or a blender), combine the eggs, sour cream, cottage cheese, granulated sugar, vanilla, cinnamon, and salt.

Whisk Method: If you like traditional pockets of cheese curd, simply whisk everything vigorously until smooth and combined.
Blender Method: For a silky, pudding-like consistency, pulse the cottage cheese and sour cream briefly before adding the eggs.

Step 4: Combine and Pour

Pour the custard mixture over the buttered noodles. Stir gently to ensure every noodle is coated. Transfer the mixture into your prepared baking dish, spreading it out evenly with a spatula.

Step 5: Make the Pecan Topping

In a medium bowl, mix the chopped pecans, brown sugar, flour, and 1 teaspoon of cinnamon.

Add the 4 tablespoons of butter. You can either melt the butter and stir it in for a more cohesive, wet topping, or cut cold butter in with your fingers for a crumbly streusel texture. Both methods are delicious; melted butter yields a candy-like praline finish.

Sprinkle the pecan mixture evenly over the top of the noodles.

Step 6: Bake

Place the baking dish on the middle rack of the oven.

Bake uncovered for 50 to 60 minutes.
The kugel is done when the custard is set (the center should jiggle slightly like gelatin, not wave like water) and the noodles on the edges are golden brown. The pecans should be toasted and fragrant.

Step 7: Rest and Serve

Remove from the oven and let the kugel rest for at least 15 to 20 minutes before slicing. This resting period is critical; if you cut into it immediately, the hot custard will weep and the square will fall apart. It needs time to firm up.

Expert Tips for Success

The Cottage Cheese Debate

The texture of cottage cheese is polarizing. Traditionalists love the rustic, slightly chunky texture it provides. However, for a modern, cheesecake-like consistency, you can swap the cottage cheese for ricotta cheese or blitz the cottage cheese in a food processor before mixing.

Preventing a Greasy Top

Pecans release oil as they roast, and we are adding butter to the topping. To prevent oil pooling on the surface, ensure you include the small amount of flour listed in the topping ingredients. The flour absorbs the fats and creates that necessary crunch.

Avoiding Dried-Out Noodles

Do not let the boiled noodles sit in the colander for too long. They will stick together and dry out. Toss them with the butter immediately after draining. If you must wait to make the custard, cover the buttered noodles with a lid or foil.

Variations to Try

1. The Fruit Addition

While pecans are the star here, dried fruit is a classic kugel component. You can fold ½ cup of golden raisins or chopped dried apricots into the noodle mixture before baking. The tartness of the fruit pairs beautifully with the sweet pecan topping.

2. The Cream Cheese Richness

For an ultra-decadent version, beat 4 oz of softened cream cheese into the custard mixture. This pushes the flavor profile closer to a noodle cheesecake—perfect for dessert.

3. Gluten-Free Adaptation

To make this gluten-free, substitute the egg noodles with a gluten-free broad noodle (often corn or rice-based) and replace the 2 tablespoons of flour in the topping with almond flour or a GF all-purpose blend. Note that GF noodles can become mushy faster, so cook them very briefly before baking.

Serving Suggestions

Pecan Noodle Kugel is a chameleon dish. Here is how to plate it depending on the occasion:

For Brunch: Serve warm squares alongside something savory and acidic, like a smoked salmon platter or a bright cucumber salad, to cut through the richness.
For Dinner: It pairs classically with brisket or roast chicken. The sweetness complements savory, salty gravies.
For Dessert: Serve slightly warm or at room temperature with a dollop of unsweetened whipped cream or a scoop of vanilla bean ice cream.

Storage and Reheating

Kugel is one of those rare dishes that might actually taste better the next day, as the flavors meld and the custard densifies.

Method	Instructions
Refrigeration	Store tightly covered with plastic wrap or in an airtight container for up to 4 days.
Freezing	Bake the kugel completely and let it cool. Cut into squares and wrap individual portions in foil, then place in a freezer bag. Freeze for up to 2 months.
Reheating	To retain the crunchy pecan top, reheat in a 350°F oven (uncovered) for 10–15 minutes. Microwaving works but will soften the pecan topping.

Troubleshooting Guide

If your kugel isn’t coming out perfectly, check this table for quick fixes.

Problem	Cause	Solution
Soggy/Watery Bottom	Excess liquid from dairy or noodles.	Drain noodles thoroughly. Use full-fat dairy (water content is lower). Do not over-bake, which can cause dairy to separate.
Burnt Topping	Oven too hot or rack too high.	If pecans darken too fast, cover loosely with foil for the last 15 minutes of baking.
Dry Interior	Overcooked noodles or insufficient fat.	Cook noodles al dente. Ensure you use the full amount of sour cream/cottage cheese.

Viral Recipe: Pecan Noodle Kugel That Took Over TikTok