Ingredients

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and generously grease a 9x13 inch baking dish.

2. 2

   Cook the wide egg noodles in a large pot of boiling salted water according to package directions until al dente (firm to the bite), then drain thoroughly.

3. 3

   While the noodles are cooking, melt 1/4 cup of the butter in a skillet over medium heat.

4. 4

   Add the diced apples and brown sugar to the skillet, sautéing for about 5-7 minutes until the apples are tender and coated in a caramel-like syrup.

5. 5

   In a large mixing bowl, whisk together the beaten eggs, sour cream, cottage cheese, white sugar, the remaining 1/4 cup of melted butter, vanilla extract, cinnamon, and salt.

6. 6

   Add the drained noodles, the caramelized apple mixture (including the syrup from the pan), and the raisins to the custard base.

7. 7

   Gently toss the ingredients together until the noodles are evenly coated.

8. 8

   Pour the mixture into the prepared baking dish and spread it out evenly.

9. 9

   Bake for 45 to 50 minutes, until the top is golden brown and the center is set (not jiggly).

10. 10

    Remove from the oven and let the kugel rest for at least 15 minutes before slicing to allow the custard to firm up.