Noodle Kugel

Noodle Kugel

This noodle kugel recipe is definitely American with its dark brown sugar and pecans. Your guests will love it.–Joan Nathan

LC Fancy Pants Kugel Note

There are many ways to top a sweet noodle kugel recipe—cornflakes, cinnamon sugar, and graham crackers are common choices, but this noodle kugel recipe goes way beyond commonplace. It’s essentially an upside-down noodle kugel. First, the mold is coated in melted butter. Then, dark brown sugar is pressed into the butter and embellished with pecan halves. After baking, the kugel is inverted and, lo and behold, what’s right-side-up is an impressive, praline-like layer of caramelized pecans. The underlying noodle kugel is classically simple so as to shamelessly flaunt the stunningly sweet surface.

Noodle Kugel

  • Quick Glance
  • 30 M
  • 2 H
  • Serves 10 to 12
Print RecipeBuy the Jewish Cooking in America cookbook

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  • 1 1/2 sticks (6 ounces) salted butter or margarine
  • 3/4 cup dark brown sugar
  • 1 cup pecan halves
  • 1 pound wide egg noodles
  • 4 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 cup granulated sugar
  • 2 teaspoons salt


  • 1. Preheat your oven to 350°F (175°C).
  • 2. Melt half the butter, pour it in a 12-cup mold or tube pan, an swirl it around the bottom and up the sides. Press the brown sugar into the bottom of the mold and press the pecans into the sugar.
  • 3. Boil the noodles according to the package directions and then drain. Mix the noodles with the eggs, the remaining butter (also melted), the cinnamon, granulated sugar, and salt and pour it into the mold.
  • 4. Bake the kugel for 1 hour and 15 minutes or until the top is brown. Let the kugel sit for 15 minutes before unmolding. The top will become slightly hard like a praline. Serve at room temperature or cold.

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