Lokshen Melba Kugel - Sweet Noodle Casserole - horizontal shot

Jewish Sweet Noodle Casserole - Lokshen Melba Kugel

This noodle kugel is a sweet casserole of noodles and fruit bathed in the vanilla sauce then baked, yielding a creamy inside and crunchy top.
Course Breakfast, Dessert
Cuisine German
Prep Time 15 minutes
Cook Time 1 hour
Resting Time 15 minutes
Total Time 1 hour 30 minutes
Servings 8
Calories 524kcal
Author Jas



Noodle Pudding

  • 12 oz wide egg noodles
  • 8 oz cream cheese at room temperature
  • 3/4 cup maple syrup or sugar
  • 3 large eggs
  • 1 cup prepared vanilla pudding [instant vanilla pudding + milk]
  • 1/2 cup sour cream
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 3/4 cup full-fat milk
  • 2-3 peaches sliced or cut into a bite-size chunks
  • 6 oz. raspberries
  • Sliced almonds for garnish optional

Noodle Topping

  • 1 cup breadcrumbs
  • 1/2 teaspoon cinnamon optional
  • 2 tbsp unsalted butter melted


  • Cook 12 oz. dry egg noodles al dente, according to package directions. Drain and rinse with cold water until noodles are cool. Drain again.
  • Prepare the pudding according to package directions and set aside.
  • Preheat the oven to 350 degrees Fahrenheit.
  • Using an electric mixer, beat together 8 oz. softened cream cheese and 3/4 maple syrup or sugar. Add 3 large eggs and cream together until blended.
  • Add 1 cup of prepared pudding, sour cream, salt, vanilla, and milk. Mix on medium-high until all ingredients are well blended.
  • Stir the cooked noodles into the liquid mixture. Pour half the noodle mixture into a greased 10 or 11-inch baking dish. Add the slices or chunks of 2 peaches and 6 oz. of raspberries over the noodles, reserving some fruit for garnish if desired. Pour the other half of sweet noodle mixture over the fruit.
  • In a small bowl, mix 1 cup plain breadcrumbs, 1/2 teaspoon cinnamon, and 2 tablespoons melted butter with a fork. Sprinkle the topping evenly over the top of the kugel.
  • Bake kugel in the 350 F preheated the oven for 1 hour on the middle rack until the topping is lightly brown (*see recipe tips for best results). Let the kugel cool before serving. Garnish with fruit and almonds if you wish. Serve warm or cold.


  • Mix the fruit into the noodle mixture instead of layering.
  • Cover the kugel loosely with aluminum foil if the topping starts browning too early.
  • Substitute graham cracker crumbs for breadcrumbs (omit the sugar).
  • Use up cooked pudding in this eggnog cheesecake recipe. 
  • Remember, all ingredients should be kosher. 


Calories: 524kcal | Carbohydrates: 72g | Protein: 13g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 146mg | Sodium: 337mg | Potassium: 414mg | Fiber: 4g | Sugar: 29g | Vitamin A: 841IU | Vitamin C: 8mg | Calcium: 159mg | Iron: 2mg