Go Back
–+ servings
looking at the corner of a cut piece of the finished dish from the side
Print Recipe
5 from 2 votes

Lazy Slow Cooker Kugel (Noodle Pudding)

Delicious, sweet and creamy crockpot kugel (noodle pudding) is a real treat! Soft, fluffy noodles combined with sweet cream cheese, eggs and dried cranberries make for an unforgettable dish everyone will love.
Prep Time30 minutes
Cook Time4 hours
Total Time4 hours 30 minutes
Course: Brunch, dinner, lunch, Side Dish
Cuisine: Jewish
Keyword: crockpot kugel, noodle puddling, slow cooker kugel, Sweet kugel
Servings: 10
Calories: 433kcal
Author: The Lazy slow cooker

Equipment

  • 4 quart or larger slow cooker
  • slow cooker liner or parchment paper
  • measuring spoons and cups
  • 2 mixing bowls
  • Stove top pot to cook noodles
  • strainer for noodles
  • non-stick spray

Ingredients

  • 12 oz egg noodles I like fine noodles, but wide will work just as well
  • 4 cups milk I use fat free, for a creamier finished product, use whole milk.
  • 6 eggs, beaten
  • 12 oz cream cheese 1.5 bricks
  • 6 oz butter 1.5 sticks
  • 1 scant cup sugar
  • 1 teaspoon vanilla
  • 2 cups dried cranberries can be substituted with raisins, if you prefer
  • cinnamon (optional)

Instructions

  • Line slow cooker with liner or parchment paper and spray with non-stick spray, set aside
  • Cook noodles according to instructions on package
  • Add butter and cream cheese to a large mixing bowl
  • drain noodles after cooking and place the hot noodles in the bowl with cream cheese and butter
    allow the hot noodles to melt/soften the butter and cream cheese a bit.
  • stir noodles together with cream cheese and butter until thoroughly mixed
  • add sugar, vanilla and dried cranberries to noodle mixture and allow to cool slightly
  • In a separate bowl, whisk eggs together
  • add eggs and milk to noodles and stir to combine
  • Pour mixture into lined slow cooker
  • cover and cook on high 3½-4 hours until fully set. If you want to confirm that your dish is cooked through, the middle should reach 165°F - the temperature at which is considered safe to eat cooked eggs.
  • Allow to cool, slice and serve
  • Enjoy!!

Notes

This dish can be made with wider noodles, if you prefer.  

Nutrition

Calories: 433kcal | Carbohydrates: 52g | Protein: 14g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 175mg | Sodium: 208mg | Potassium: 346mg | Fiber: 2g | Sugar: 25g | Vitamin A: 807IU | Vitamin C: 0.05mg | Calcium: 202mg | Iron: 1mg
QR Code linking back to recipe