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Close your eyes and imagine: the scent of cinnamon and butter wafting from a corner bakery in the 1950s—golden, custardy, and impossibly comforting. This isn’t cake. It’s not bread pudding. It’s cinnamon kugel: a humble, homestyle Jewish casserole reborn as a dessert sensation—dense yet tender, spiced with cinnamon warmth, and crowned with a delicate, crackly crust. Inspired by deli counters and synagogue luncheons, it’s the kind of treat that tastes like childhood: simple, sincere, and deeply satisfying. Best served warm, with a cloud of whipped cream or a scoop of vanilla ice cream melting into its golden edges.
Why You’ll Love This Recipe
It’s a time machine in a baking dish: no yeast, no rising, no fuss—just pantry staples transformed by heat into something rich, aromatic, and deeply nostalgic. The secret? A custard-like base (eggs + milk) that sets around pockets of cinnamon-sugar, creating a texture that’s custardy at the center, slightly crisp at the edges. It’s gluten-light (just 1 cup flour), naturally sweetened, and endlessly adaptable.
Perfect for:
Brunch gatherings, holiday mornings, potlucks, or anytime you crave old-world comfort with zero pretense.
Ingredients
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