Sweet Dairy Brunch Kugel on a table in a Studio
Dixie D. Vereen for The Washington Post
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Sweet Dairy Brunch Kugel

This kugel, made with matzoh, is simpler than a noodle one: Use crumbled matzoh instead of noodles, and crushed matzoh instead of cornflakes in the lemon-scented topping. It’s wonderful warm or cold, for a “second-day” lunch or a Sunday brunch.

The unbaked kugel needs to be refrigerated for at least 3 hours and up to overnight. The baked kugel can be cooled, covered and refrigerated 2 days in advance, or wrapped tightly in plastic wrap and aluminum foil and frozen for up to 1 month.

From Amelia Saltsman, author of “The Seasonal Jewish Kitchen: A Fresh Take on Tradition” (Sterling Epicure, 2015).


measuring cup
Servings: 8

For the kugel

  • 3 large eggs, beaten
  • 3/4 cup whole-milk cottage cheese
  • 3/4 cup sour cream
  • 1/3 cup sugar
  • 3 tablespoons unsalted butter or pareve butter substitute, melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher or sea salt
  • 1 cup whole milk
  • 1/4 cup raisins, preferably dark
  • 4 sheets matzoh, crumbled (pieces not larger than 1 inch)

For the topping

  • 1 sheet matzoh
  • 2 teaspoons sugar
  • 1/4 teaspoon kosher or sea salt
  • Finely grated zest of 1 lemon or 1/2 teaspoon ground cinnamon
  • 4 teaspoons unsalted butter or pareve butter substitute, melted


  1. Step 1

    For the kugel: Stir together the eggs, cottage cheese, sour cream, sugar, butter or butter substitute, vanilla extract and salt in a mixing bowl, then add the milk, raisins and crumbled matzoh, stirring until incorporated. The mixture will be very loose. Pour into an 8-by-8-inch or other shallow 6-cup baking dish, cover with plastic wrap and refrigerate at least 3 hours or overnight to firm up.

  2. Step 2

    For the topping: Crush the sheet of matzoh into pieces that are mostly 1/4-inch. Measure out 1/3 cup of them; reserve the remaining crumbs for another use. Stir together the 1/3 cup crumbs, sugar, salt, lemon zest or cinnamon and melted butter or butter substitute in a medium bowl.

  3. Step 3

    Preheat the oven to 350 degrees. Unwrap the kugel.

  4. Step 4

    Sprinkle the topping evenly over the kugel; bake for about 35 minutes, until golden brown and cooked through. Cool for at least 15 minutes before cutting into squares to serve.

Nutritional Facts

Per serving (using kosher salt and butter)

  • Calories


  • Carbohydrates

    30 g

  • Cholesterol

    110 mg

  • Fat

    14 g

  • Protein

    8 g

  • Saturated Fat

    8 g

  • Sodium

    240 mg

  • Sugar

    15 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

From Amelia Saltsman, author of “The Seasonal Jewish Kitchen: A Fresh Take on Tradition” (Sterling Epicure, 2015).

Tested by Richard Kerr