Sweet Treat

• Sweet Jewish noodle puddings usually feature wide egg noodles briefly boiled to the al dente stage. The parboiled noodles are folded into a sweet mixture of sour cream, ricotta cheese, milk or cottage cheese, along with eggs, sugar, cinnamon and some kind of dried or canned fruits. After being poured into a baking pan, the dessert bakes for about one hour, until it is creamy and pudding-like.

Dessert Diversity

• The first sweet Jewish noodle puddings were traditionally made with raisins as the main fruit. Over the years, other interpretations of sweet kugel have emerged. Instead of raisins, you might try applesauce, canned cherry pie filling or crushed pineapple. Dried fruit alternatives to raisins include chopped dried apricots, cranberries, figs or dates. Fresh fruits that hold up well to baking, such as chopped and peeled apples, are also common kugel ingredients. In addition, you might opt to marry any of these fruits with sliced almonds, pecans or walnuts.

Savory Alternative

• Some Jewish noodle puddings straddle the sweet-savory line, such as those made with carrots and apples. Others are decidedly non-sweet, main course side dishes. Non-dairy kugels can be made with sauteed vegetables and noodles baked in a base of beaten eggs and a small amount of oil. Dairy versions feature a custard-like base of eggs, cottage cheese or milk, and grated cheese. This binder encases noodles and vegetables such as pre-cooked broccoli, asparagus, onions, spinach or mushrooms. Use ingredients like salt and pepper, dried mushrooms, parsley and garlic to underscore the noodle kugel's savory side.

Special Considerations

• Certain kugels accommodate dietary restrictions based on religious custom or personal reasons. Traditionally, dairy-based kugels are reserved for the Yom Kippur meal. At other times of the year, non-dairy versions are traditional with kosher, meat-based meals. In these cases -- or if you're serving guests with dairy intolerances -- use ingredients like mayonnaise or home-blended oil and eggs instead of sour cream. Vegans may appreciate such substitutions as soy milk and plant-based "cream cheese."