Preheat oven: to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
Cook noodles: Boil the egg noodles in salted water until just al dente. Drain and rinse with cold water to stop cooking.
Prepare custard mixture: In a large bowl, whisk together eggs, milk, sugar, vanilla extract, salt, and cinnamon (if using).
Combine noodles and custard: Add the cooked noodles, raisins (if using), and lemon zest to the custard. Mix gently to coat all the noodles.
Add butter: Stir in melted butter to make the mixture rich and creamy.
Layer in baking dish: Pour the mixture into the greased baking dish. Spread evenly with a spatula.
Bake: Bake for 45–55 minutes, or until the top is golden brown and the custard is set.
Cool & serve: Let it cool slightly before serving. Dust with powdered sugar if desired. Serve warm or at room temperature.
💡 Tips & Variations:
Some Hungarian versions include sour cream or cottage cheese in the custard for extra creaminess.
For a crunch, sprinkle some breadcrumbs or crushed nuts on top before baking.
You can also layer fruit preserves (apricot or plum) between noodle layers for a more decadent dessert.
If you want, I can also give you a rich, fully traditional Hungarian version that includes cottage cheese and raisins, baked in layers like a true Hungarian kugel dessert—it’s even more decadent and authentic.
