The only difference between our noodle kugel and the version made by Zingerman's co-founder Ari Weinzweig’s grandmother is we make ours with much better ingredients. Nostalgia aside, even Ari admits ours tastes far better than what his bubbe made for him when he was a kid.
Like a bread pudding made with pasta instead of bread, our kugel is made with egg noodles from Al Dente in Whitmore Lake, handmade farm cheese from Zingerman’s Creamery, plenty of plump Red Flame raisins, and a generous dose of vanilla. Everything is blended together in a dense, noodle-y custard and baked to a golden brown.
Great for breakfast, lunch, dessert or really any time you just want something good to eat.
Ships frozen but fully cooked. Keep it frozen until you're ready to eat it. It's great served cold straight from the fridge, even better warmed up for half an hour or so in the oven. Comes with heating instructions.