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Brent's Deli's kugel

Time45 minutes
YieldsServes 8 to 12
Brent's Deli's kugel
(Gina Ferazzi / Los Angeles Times)
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Dear SOS: I Love the kugel from Brent’s. We will be moving to Florida in two years. Any chance you could obtain and send the recipe?

Roberta Latiner

Chatsworth

Dear Roberta: This kugel, definitely sweet and with no shortage of cottage cheese, is a perfect choice when you’re craving something both homey and comforting. Brent’s Deli was happy to share it’s take on this classic.

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1

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.

2

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.

3

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.

4

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.

5

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

6

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

7

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