About Tori Avey

Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...

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Comments

  1. Jenny Owens says

    5 stars
    Tori, I LOVE this recipe, have made it several times. Always a big hit. Thank you! Question — this is a long shot. Any idea about how it would be after freezing it overnight and thawing? Thanks, Jenny

  2. BARBARA SCHAEFER says

    5 stars
    I MADE THIS WONDERFUL KUGEL AND I THINK IT’S THE BEST 1 I EVER MADE! THE CROWD WAS BLOWN AWAY! SOOO MANY COMPLIMENTS! I MADE THE KUGEL 1 EVENING- COVERED IT-AND PUT IT IN THE FRIDGE UNCOOKED FOR IT TO SET. THE NEXT AFTERNOON, I PUT THE TOPPING ON AND THEN POPPED IT IN THE OVEN TO COOK. VOILA! WHAT AN EXTRAVAGANZA! I WAS SOOO PROUD OF MYSELF! THANK YOU SO MUCH FOR SHARING! YOU MADE ME LOOK LIKE A ‘BELLABUSTA’!

  3. Phoenix says

    Okay, so I don’t always follow the recipes!! What else is new? I changed the Vanilla pudding with Coconut Cream pudding, added softened yellow raisins, & chopped pecans. Added some shredded coconut and chopped pecans with the vanilla wafers crust. One bite and my eyes rolled back into to head. Love it!

  4. amy kriveloff says

    Tori, do you think this would be good if I replaced the noodles with potatoes? I love the a sweet tasting side dish with brisket and usually make noodle kugel like your recipe. Can’t use noodles on Passover unfortunately!

    What do you think? I love your website!!
    Amy

    • Tori Avey says

      Hi Amy– I wouldn’t use potatoes, however most kosher markets have Passover egg noodles that can be used during the holiday, and you can certainly use those!

  5. Christine says

    5 stars
    Thanks for this amazing recipe! My husband and daughter dislike any kind of fruit in a kugel so I thought I’d give this recipe a go (its a bit of a departure from traditional plain sweet kugel – which I like). I brought it to a friend’s break the fast. As the only “shiksa” cooking, I was nervous…but I was thrilled it was such a HUGE hit with everyone and I got many recipes requests so I sent them to your web page! Loved it so much and thanks for making me look so good!

    • Tori Avey says

      Aww, thanks for spreading the word about my page Christine! I appreciate it more than you realize. 🙂 So happy the kugel turned out great for you!

  6. Ilana Gross says

    Tori

    I just made this for my friend’s daughters batmitzvah, to help her feed all the out of town guests coming in. Just put it in the oven- so far it smells heavenly! Thank you so much! Do you have any good pareve cakes for shabbat to share? Recipes without margerine or any other icky hydrogenated stuff. Best regards Ilana

  7. angie says

    5 stars
    This recipe is a WINNER!!! I added golden raisins (they added a little brightness to this very rich and sweet dish). This is now, officially, my sweetie’s favorite kugel (I hope his mom isn’t reading this!). thank you!

  8. Sophia says

    5 stars
    This looks amazing. i am a Nilla Wafers girl from way back, and i love Vanilla, and vanilla pudding. Best of all, i am a Kugel freakinator!! (LOL!!) I am going to try your recipe this week, and let you know how it turned out. thank you for sharing!!

    • Sophia says

      Okay, i made the Kugel today, following the recipe to the letter. i am used to making Lokshen and Cheese Kugel, so i dont make topping, and it made a huge difference since there wasnt enough liquid. The noodles we over crunchy, almost raw from cooking so long.
      there was way too much noodles, and not enough liquid. my usual recipe calls for 2tbsp sugar, 1/2lb noodles, but with the Cottage cheese, Sour Cream, and Cream Cheese it makes up for all the liquid that seemed to be missing.
      The pudding didnt really sweeten it to my taste, but that may be because fo the amount of noodles, i could barely taste any vanilla.
      I am sure that with 1/2 noodles, the recipe will turn out 100% different for me. this Kugel hubby will not eat this, because he doesnt care for the crunchy noodles on top, and even i ahd a problem and had to scrape them off.

    • Tori Avey says

      Hi Sophia– if you try to make this again, I would suggest making it with the topping as written in the recipe. I have never made this particular kugel without the topping, and I’m guessing the issues you had came from letting the top brown without the topping. This is not a lokshen-style kugel, and the topping serves two purposes– to add crunch and sweetness, as well as to lock moisture in while it bakes. My readers who have made it with the topping have raved about it, so I’m guessing your problems came from that modification.

  9. Barry Scott says

    5 stars
    We made this for our Pot Luck Supper at the Synagogue last Friday night. People were lining up for seconds and begging for the recipe. It was outstanding.

  10. GLENDA says

    I rushed to try this kugel. However, my family recipe is more to my tastes. I thought I could spice it up with pineapple or apricots to give it more flavor.

  11. Kathryn says

    How far in advance can you make this recipe? I have a potluck at our synagogue on Friday evening and would like to make this in advance the Wednesday evening, will it go soggy?

    • Tori Avey says

      You can assemble it in advance, then top it and bake it just before the potluck. I would avoid making the whole thing ahead if you can. The kugel itself will be fine, but the topping will get somewhat soggy if you make too far in advance. Hope that helps!

  12. Siouxsie says

    5 stars
    I made your pinepple kugel first and my husband really liked it, but I this one sounds even better. I used 2% Greek yogurt instead of low-fat sour cream because I’ve found it’s usually a good substitute in my recipes. Also I used vanilla sandwich cookies because that’s what I had. Just came out of oven, and looks delicious. Going to serve up some leftovers to my Brooklyn in-laws (I’m also a shiksa in the kitchen) tomorrow. Really loving your recipes-rugala, challah, etc. I always come to you during the holidays. Thanx!

  13. Alysa says

    5 stars
    OMG! THE. BEST. NOODLE. KUGEL. EVER!!! I made this for break fast and it was devoured! I added a little cinnamon to the batter and topped it with graham cracker crumbs instead of vanilla wafers, but it was amazing! I’ve had tasteless kugels before, and this certainly wasn’t for me. I’m pretty particular and stick to the Joan Nathan/Pineapple kugel. This one IMHO topped it by a mile. My new go-to kugel. Thanks so much for the recipe!

  14. Kelly says

    5 stars
    I have made this twice and both times it got RAVE reviews! It was delicious! Thanks for being so generous with your recipes. You are a gift to the rest of us!

  15. Honi says

    4 stars
    Oh wow.. that looks amazing.. I have pinned it for My PINtrest page.. for Jewish recipes… I will have to try this soon… looks delicous never had a Kugel with Vanilla pudding, sour cream and Cream cheese.. WOW.. talk about rich… sounds wonderful!

  16. Daveda says

    4 stars
    I made this kugel and served it for Shalosh Seudas this past Shabbos – it was a huge hit. I actually made this recipe and divided it into two 8×8 pans – both came out beautifully and I froze one for the future …. I am thinking that it would be great to break our Yom Kippur fast on. Thanks for the wonderful recipes – love your blog!

  17. Bizzy says

    I have been making kugels for year but the idea of including pudding is new to me and very tempting. Thanks for such a good idea.

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