Sweet Noodle Kugel

Ingredients

• 6 tablespoons unsalted butter, divided, plus more for greasing and dotting
• 1 tablespoon salt
• 1 (12-ounce) bag wide egg noodles
• 4 ounces cream cheese
• 1/3 cup sugar
• 3 large eggs
• 1 cup sour cream
• 1 pound small-curd cottage cheese
• 1 teaspoon vanilla extract
• ½ cup golden raisins or other dried fruit, plumped in 1 cup hot water if fruit is dry (optional)
• ½–1 cup cornflake cereal

Instructions

1. 1
   Preheat the oven to 350 degrees F. Generously butter eight 1½-cup ceramic souffle dishes. (A 13 × 9-inch glass baking dish may also be used.)
2. 2
   Bring a large pot of water to a boil over high heat. Add the salt and noodles and boil for no more than 7 minutes, so as to not overcook them. Drain the noodles, then return them to the pot and toss with 3 tablespoons of the butter.
3. 3
   In a microwave or on the stovetop, melt the remaining 3 tablespoons butter. Transfer to a large bowl and add the cream cheese and sugar. By hand or using an electric mixer, beat until smooth.
4. 4
   Add the eggs, sour cream, cottage cheese, and vanilla and beat until as smooth as possible. The cottage cheese will remain lumpy. Drain the golden raisins and add to the bowl. Add the noodles and mix well, stirring until completely combined.
5. 5
   Divide the noodle mixture into the prepared souffle dishes. Smooth the tops as much as possible. Crush the cornflakes slightly between your hands and sprinkle them over the noodle mixture until completely covered. Dot with more butter.
6. 6
   Bake for about 40 minutes, until the kugel feels firm and a knife inserted into the center comes out clean. The tops and edges should be golden, and there should be both crunchy and creamy parts.
7. 7
   Set aside to cool slightly, then serve with the spinach salad (recipe follows).