Brent's Deli's kugel

Time 45 minutes
Yields Serves 8 to 12
Brent’s Deli’s kugel
(Gina Ferazzi / Los Angeles Times)

Heat the oven to 350 degrees. Lightly butter a 15-by-11-inch baking dish with a little of the melted butter and set aside.


Bring a large pot of lightly salted water to a boil and add the noodles. Cook the noodles according to the package directions, then drain and set aside.


In the bowl of a stand mixer, or in a large bowl using a hand mixer, beat the egg whites to stiff peaks. Set aside.


In a separate large bowl, beat the egg yolks together with the sugar, cottage cheese, sour cream, milk, vanilla, the rest of the melted butter and 1 1/2 teaspoons of salt and one-half teaspoon of pepper, or to taste.


Fold the noodles into the egg yolk mixture, then gently fold in the egg whites, one-third at a time.


Spoon the mixture into the prepared baking dish and cover with the crumbled cornflakes. Sprinkle over the cinnamon sugar.


Place the baking dish in the oven and bake until the custard is set, 35 to 45 minutes.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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