Break your fast with Julie Klausner’s Kugel!

by Debbie Stoller

This morning I awoke to find the Twitterverse all a’Twitter about kugel. Okay, not really the entire kugelverse, but at least a number of tweets between Julie Klausner and Sandra Bernhard, and that’s enough for me. For those not in the Jew-know, tomorrow evening begins Yom Kippur, the most high of high holidays for us Heebs. It’s a time for spiritual cleansing, and, just like any other cleanse, part of the ritual is to fast for an entire day – in this case, Saturday. And, in true Jew tradition, the day ends with a celebration of food – and plenty of it. 

There are a variety of traditional foods to eat to break your fast, and one of the most delish is noodle kugel. What is kugel? It’s a noodle pudding that can be sweet or savory, but is most often sweet. Think of it as a sort of bread pudding, but instead of bread, there are noodles.

So, without further a-Jew, here is Julie’s recipe, as posted on her tumblr, here. 

(pictured above: the real Julie Klausner and not-the-real Julie Klausner’s Kugel)


BUST asked me to post my mom’s recipe for kugel online…I am doing so now, but may have to take it down in case any Klausners get proprietary, tho’ that’s not our steez. Print it out quick, noodle lovers! This is for the Break Fast this Saturday night, tho’ it’s good anytime. DO NOT FORGET STEP TEN.


The key to this recipe is to use 10-12 eggs and beat them very well. If you really have time, my Grandma Adele used to beat the white and yolk separately to make the kugel extra light.

1 pound broad noodles
1/2 pound unsalted butter
1 pint low fat sour cream
1 pound large curd low fat cottage cheese
3/4 cup sugar
pinch of salt
2 teaspoons vanilla
10-12 eggs
Raisins if you don’t hate raisins, or a can of drained crushed pineapple

1. Melt butter until it turns golden.
2. Boil noodles in salted water about 12 minutes and drain (not too long so they don’t get mushy)
3. Put a tablespoon of melted butter in the bottom of a 14 inch square baking pan.
4. Beat eggs well. Add sour cream, cottage cheese, sugar, salt, vanilla, and all but 2 tablespoons of the melted butter.
5. Add this mixture to the noodles and pineapple, tossing lightly.
6. Spoon the mixture into the pan.
7. Pour the last 2 tablespoons of butter on top. If you wish instead, you can add jam or jelly to the top during the final 10 minutes of baking.
8. Bake at 350 degrees for 1 and 1/4 hours. Keep covered until the last 15 minutes.
9. Makes 10 servings.
10. Enjoy!

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