13 Delicious Cinnamon Noodle Kugel Recipes

Oh, the sweet, spiced aroma of cinnamon noodle kugel wafting through your kitchen is enough to make anyone’s heart sing! Whether you’re craving a cozy comfort food classic or looking to spice up your dessert game, these 13 delicious recipes are your ticket to kugel bliss. From traditional twists to modern marvels, there’s a perfect match for every home cook. Let’s dive in!

Classic Cinnamon Noodle Kugel

Whenever I think of comfort food that brings the whole family together, my mind immediately goes to Classic Cinnamon Noodle Kugel. It’s a dish that’s been a staple at our holiday gatherings, and I love how the sweet aroma of cinnamon fills the kitchen as it bakes. Perfect for any occasion, this kugel is a delightful blend of creamy, sweet, and slightly tangy flavors that everyone seems to love.

Ingredients

• For the noodles:
  • 12 oz wide egg noodles
  • 1 tbsp unsalted butter
• For the custard:
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 1 cup cottage cheese
  • 1 tsp vanilla extract
• For the topping:
  • 1 tsp ground cinnamon
  • 2 tbsp granulated sugar

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with butter.
2. Cook the egg noodles according to package instructions until al dente, then drain and toss with 1 tbsp of unsalted butter to prevent sticking.
3. In a large bowl, whisk together the eggs and 1 cup of granulated sugar until well combined.
4. Add the sour cream, cottage cheese, and vanilla extract to the egg mixture, stirring until smooth.
5. Fold the cooked noodles into the custard mixture, ensuring they’re evenly coated, then pour into the prepared baking dish.
6. Mix 1 tsp of ground cinnamon with 2 tbsp of granulated sugar and sprinkle evenly over the top of the kugel.
7. Bake for 50-60 minutes, or until the top is golden brown and the center is set. A tip to check doneness is to insert a knife in the center; if it comes out clean, it’s ready.
8. Let the kugel cool for at least 10 minutes before serving to allow it to set properly.

Zesty and comforting, this Classic Cinnamon Noodle Kugel is a crowd-pleaser with its creamy interior and crispy, cinnamon-sugar crust. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Apple Cinnamon Noodle Kugel

Remember those cozy Sunday mornings when the aroma of cinnamon and apples filled the kitchen? That’s exactly the vibe I’m bringing back with this Apple Cinnamon Noodle Kugel. It’s a dish that holds a special place in my heart, reminding me of family gatherings and the joy of sharing a warm, comforting meal.

Ingredients

• For the noodles:
  • 12 oz wide egg noodles
  • 4 tbsp unsalted butter, melted
• For the apple mixture:
  • 2 large apples, peeled and diced
  • 1/2 cup granulated sugar
  • 2 tsp ground cinnamon
• For the custard:
  • 4 large eggs
  • 1 cup sour cream
  • 1/2 cup whole milk
  • 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. Cook the egg noodles according to package instructions until al dente, then drain and toss with melted butter.
3. In a bowl, mix the diced apples with sugar and cinnamon until evenly coated.
4. In another bowl, whisk together eggs, sour cream, milk, and vanilla extract until smooth.
5. Layer half of the buttered noodles in the prepared baking dish, then spread the apple mixture evenly over the noodles.
6. Top with the remaining noodles, then pour the custard mixture over everything, ensuring it’s evenly distributed.
7. Bake for 45-50 minutes, or until the top is golden brown and the custard is set.
8. Let the kugel cool for 10 minutes before serving to allow the custard to firm up.

Last but not least, this Apple Cinnamon Noodle Kugel is a delightful mix of creamy custard, tender noodles, and sweet, spiced apples. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Pumpkin Cinnamon Noodle Kugel

Unbelievably cozy and perfect for any fall gathering, this Pumpkin Cinnamon Noodle Kugel has become my go-to dish for potlucks and family dinners alike. It’s a sweet, spiced twist on the classic noodle kugel that always has everyone asking for seconds.

Ingredients

• For the noodles:
  • 12 oz wide egg noodles
  • 1 tbsp unsalted butter
• For the pumpkin mixture:
  • 1 cup pumpkin puree
  • 1/2 cup granulated sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 2 large eggs
  • 1/2 cup whole milk
• For the topping:
  • 1/4 cup brown sugar
  • 1/4 cup all-purpose flour
  • 2 tbsp unsalted butter, cold and cubed

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish with butter.
2. Cook the egg noodles according to package instructions until al dente, then drain and toss with 1 tbsp of butter to prevent sticking.
3. In a large bowl, whisk together the pumpkin puree, granulated sugar, cinnamon, nutmeg, ginger, eggs, and milk until smooth.
4. Fold the cooked noodles into the pumpkin mixture until evenly coated, then spread the mixture into the prepared baking dish.
5. For the topping, combine the brown sugar and flour in a small bowl. Cut in the cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
6. Sprinkle the topping evenly over the noodle mixture.
7. Bake for 45 minutes, or until the topping is golden and the edges are bubbly.
8. Let the kugel cool for 10 minutes before serving to allow it to set.

Creating the perfect balance of sweet and spiced, this kugel is wonderfully creamy with a crispy topping that adds just the right amount of crunch. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Chocolate Chip Cinnamon Noodle Kugel

Last weekend, I stumbled upon a family recipe tucked away in my grandmother’s old cookbook, and it inspired me to create this Chocolate Chip Cinnamon Noodle Kugel. It’s a comforting twist on the classic, blending the warmth of cinnamon with the sweet surprise of chocolate chips.

Ingredients

• For the noodles:
  • 8 oz wide egg noodles
  • 4 tbsp unsalted butter, melted
• For the custard:
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 1 cup cottage cheese
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
• For the topping:
  • 1/2 cup chocolate chips
  • 1 tbsp granulated sugar
  • 1 tsp ground cinnamon

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. Cook the egg noodles according to package instructions until al dente, then drain and return to the pot.
3. Stir the melted butter into the cooked noodles until evenly coated.
4. In a large bowl, whisk together the eggs, sugar, sour cream, cottage cheese, vanilla extract, and cinnamon until smooth.
5. Fold the buttered noodles into the custard mixture, ensuring they’re fully coated.
6. Pour the noodle mixture into the prepared baking dish and spread evenly.
7. Sprinkle the chocolate chips evenly over the top, followed by a mix of the remaining sugar and cinnamon.
8. Bake for 50-60 minutes, or until the top is golden and the custard is set.
9. Let the kugel cool for 10 minutes before serving to allow the custard to firm up.

So, this Chocolate Chip Cinnamon Noodle Kugel comes out with a creamy interior, a slightly crispy top, and gooey chocolate chips in every bite. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Raisin Walnut Cinnamon Noodle Kugel

Never have I encountered a dish that feels like a warm hug quite like this Raisin Walnut Cinnamon Noodle Kugel. It’s a recipe that takes me back to my grandmother’s kitchen, where the aroma of cinnamon and toasted walnuts filled the air. Perfect for a cozy weekend brunch or a comforting dessert, this kugel is a delightful twist on the classic.

Ingredients

• For the noodles:
  • 12 oz wide egg noodles
  • 1 tbsp unsalted butter
• For the filling:
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 1 cup cottage cheese
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
• For the topping:
  • 2 tbsp granulated sugar
  • 1 tsp ground cinnamon

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with butter.
2. Bring a large pot of salted water to a boil and cook the egg noodles according to package instructions until al dente, about 8 minutes. Drain and toss with 1 tbsp of butter to prevent sticking.
3. In a large bowl, whisk together the eggs and 1 cup of sugar until well combined. Tip: Ensure the eggs are at room temperature for a smoother mixture.
4. Stir in the sour cream, cottage cheese, vanilla extract, and 1 tsp of cinnamon into the egg mixture until fully incorporated.
5. Fold in the cooked noodles, raisins, and chopped walnuts, making sure everything is evenly distributed.
6. Pour the mixture into the prepared baking dish and spread it out evenly.
7. In a small bowl, mix together 2 tbsp of sugar and 1 tsp of cinnamon for the topping. Sprinkle this evenly over the top of the kugel.
8. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the center is set. Tip: Check the kugel at the 40-minute mark to avoid overbaking.
9. Let the kugel cool for at least 10 minutes before serving. Tip: This resting time allows the kugel to set, making it easier to slice.

Every bite of this kugel offers a delightful contrast between the creamy interior and the crispy, cinnamon-sugar crust. The raisins add a sweet burst, while the walnuts provide a satisfying crunch. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Blueberry Cinnamon Noodle Kugel

Just when I thought I’d tried every possible way to enjoy blueberries, along comes this Blueberry Cinnamon Noodle Kugel that’s become a staple in my kitchen. It’s the perfect blend of sweet and spicy, with a comforting texture that reminds me of Sunday dinners at my grandma’s house.

Ingredients

• For the noodles:
  • 12 oz wide egg noodles
  • 4 tbsp unsalted butter, melted
• For the filling:
  • 2 cups fresh blueberries
  • 1/2 cup granulated sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
• For the topping:
  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar
  • 4 tbsp cold unsalted butter, cubed

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. Cook the egg noodles according to package instructions until al dente, then drain and toss with melted butter.
3. In a bowl, gently mix blueberries, granulated sugar, cinnamon, and salt to make the filling.
4. Spread half of the buttered noodles in the prepared dish, top with the blueberry mixture, then cover with the remaining noodles.
5. For the topping, combine flour and brown sugar in a bowl, then cut in the cold butter until the mixture resembles coarse crumbs.
6. Sprinkle the topping evenly over the noodles.
7. Bake for 45 minutes, or until the topping is golden and the blueberries are bubbly.
8. Let the kugel cool for 10 minutes before serving to allow the layers to set.

Perfectly balanced between the tartness of the blueberries and the warmth of cinnamon, this kugel is a delightful twist on a classic. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Peach Cinnamon Noodle Kugel

Growing up, my grandma’s noodle kugel was the highlight of every family gathering, but I never thought to add a summer twist until I stumbled upon some perfectly ripe peaches at the farmers’ market. This Peach Cinnamon Noodle Kugel is my modern take on her classic recipe, blending the comforting warmth of cinnamon with the sweet, juicy burst of summer peaches.

Ingredients

• For the noodles:
  • 12 oz wide egg noodles
  • 4 tbsp unsalted butter, melted
• For the custard:
  • 4 large eggs
  • 1 cup granulated sugar
  • 2 cups whole milk
  • 1 tsp vanilla extract
• For the peach cinnamon topping:
  • 2 large peaches, peeled and sliced
  • 1 tsp ground cinnamon
  • 1/4 cup brown sugar

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. Cook the egg noodles according to package instructions until al dente, then drain and mix with melted butter in a large bowl.
3. In a separate bowl, whisk together eggs, granulated sugar, milk, and vanilla extract until smooth to create the custard.
4. Pour the custard over the noodles, stirring gently to ensure even coating.
5. Transfer the noodle mixture to the prepared baking dish, spreading it out evenly.
6. Arrange the peach slices on top of the noodle mixture in a single layer.
7. Sprinkle the peaches with cinnamon and brown sugar for a caramelized topping.
8. Bake for 45-50 minutes, or until the top is golden and the custard is set.
9. Let the kugel cool for 10 minutes before serving to allow the custard to firm up slightly.

Now, this Peach Cinnamon Noodle Kugel emerges from the oven with a golden, slightly crisp top that gives way to a creamy, custardy interior, punctuated by the soft, sweet peaches. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Cherry Almond Cinnamon Noodle Kugel

After a recent trip to the farmers’ market, I found myself with an abundance of cherries and a craving for something sweet yet comforting. That’s when I decided to experiment with a Cherry Almond Cinnamon Noodle Kugel, a dish that perfectly blends the tartness of cherries with the warmth of cinnamon and the crunch of almonds.

Ingredients

• For the noodles:
  • 8 oz wide egg noodles
  • 1 tbsp unsalted butter
• For the filling:
  • 2 cups fresh cherries, pitted and halved
  • 1/2 cup sliced almonds
  • 1/2 cup granulated sugar
  • 1 tsp ground cinnamon
• For the custard:
  • 3 large eggs
  • 1 cup whole milk
  • 1/2 cup sour cream
  • 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish with butter.
2. Cook the egg noodles according to package instructions until al dente, then drain and toss with 1 tbsp of unsalted butter to prevent sticking.
3. In a large bowl, whisk together the eggs, milk, sour cream, and vanilla extract until smooth to create the custard base.
4. Gently fold the cooked noodles into the custard mixture, ensuring each strand is evenly coated.
5. Spread half of the noodle mixture into the prepared baking dish, then layer with cherries, almonds, sugar, and cinnamon.
6. Top with the remaining noodle mixture and sprinkle additional almonds and cinnamon on top for extra crunch and flavor.
7. Bake for 45 minutes, or until the top is golden brown and the custard is set. Let it cool for 10 minutes before serving.

Serve this kugel warm to enjoy the contrast between the creamy custard and the juicy cherries. The almonds add a delightful crunch, making each bite a perfect balance of textures and flavors. For an extra indulgent touch, drizzle with a little honey or serve with a scoop of vanilla ice cream.

Caramelized Onion Cinnamon Noodle Kugel

This morning, as I was sipping my coffee and scrolling through my feed, I stumbled upon a recipe that reminded me of my grandmother’s kitchen. It’s a twist on a classic that’s both comforting and a bit unexpected—Caramelized Onion Cinnamon Noodle Kugel. Trust me, the combination is a game-changer.

Ingredients

• For the noodles:
  • 12 oz wide egg noodles
  • 1 tbsp unsalted butter
• For the caramelized onions:
  • 2 large yellow onions, thinly sliced
  • 2 tbsp olive oil
  • 1 tsp salt
• For the custard:
  • 4 large eggs
  • 1 cup sour cream
  • 1 cup cottage cheese
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. Bring a large pot of salted water to a boil and cook the egg noodles according to package instructions until al dente. Drain and toss with 1 tbsp of unsalted butter to prevent sticking.
3. While the noodles cook, heat 2 tbsp of olive oil in a large skillet over medium heat. Add the thinly sliced onions and 1 tsp of salt, stirring occasionally. Cook for about 25 minutes, or until the onions are deeply golden and caramelized.
4. In a large bowl, whisk together 4 large eggs, 1 cup of sour cream, 1 cup of cottage cheese, 1/2 cup of granulated sugar, 1 tsp of vanilla extract, and 1 tsp of ground cinnamon until smooth.
5. Fold the cooked noodles and caramelized onions into the custard mixture until well combined. Pour into the prepared baking dish.
6. Bake for 45 minutes, or until the top is golden brown and the custard is set.
7. Let the kugel cool for at least 10 minutes before serving. This allows the custard to set further, making it easier to slice.

Sweet and savory come together in this kugel, with the caramelized onions adding a depth of flavor that’s simply irresistible. Serve it warm with a dollop of sour cream or a sprinkle of cinnamon sugar for an extra touch of sweetness.

Sweet Potato Cinnamon Noodle Kugel

Zesty and warm, this Sweet Potato Cinnamon Noodle Kugel is my go-to comfort dish when the weather starts to turn. It’s a twist on the classic, with a hint of sweetness and spice that makes it unforgettable. I remember the first time I tried it at a friend’s potluck, and I’ve been tweaking the recipe ever since to get it just right.

Ingredients

• For the noodles:
  • 8 oz wide egg noodles
  • 2 tbsp unsalted butter, melted
• For the sweet potato mixture:
  • 1 large sweet potato, peeled and cubed
  • 1/2 cup granulated sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 large eggs
  • 1/2 cup whole milk
• For the topping:
  • 1/4 cup brown sugar
  • 1/4 cup chopped pecans

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. Cook the egg noodles according to package instructions until al dente, then drain and toss with melted butter.
3. While the noodles cook, boil the sweet potato cubes in a pot of water until tender, about 15 minutes. Drain and mash smoothly.
4. In a large bowl, mix the mashed sweet potato with granulated sugar, cinnamon, nutmeg, eggs, and milk until well combined.
5. Fold the buttered noodles into the sweet potato mixture until evenly coated, then spread into the prepared baking dish.
6. Sprinkle the top evenly with brown sugar and chopped pecans.
7. Bake for 45 minutes, or until the top is golden and the edges are bubbly.
8. Let cool for 10 minutes before serving to allow the kugel to set.

Silky noodles and creamy sweet potato make this kugel irresistibly tender, while the cinnamon and nutmeg add a warm spice that’s perfect for fall. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.

Maple Syrup Cinnamon Noodle Kugel

Oh, the comfort of a warm, sweet noodle kugel on a lazy Sunday morning is unmatched in my book. I stumbled upon this Maple Syrup Cinnamon Noodle Kugel recipe during a chilly fall visit to Vermont, and it’s been a staple in my kitchen ever since. The combination of maple syrup and cinnamon brings a cozy, autumnal vibe to any table, and I love how it bridges the gap between breakfast and dessert.

Ingredients

• For the noodles:
  • 8 oz wide egg noodles
  • 4 tbsp unsalted butter, melted
• For the custard:
  • 3 large eggs
  • 1 cup whole milk
  • 1/2 cup pure maple syrup
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
• For the topping:
  • 2 tbsp granulated sugar
  • 1/2 tsp ground cinnamon

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. Cook the egg noodles according to package instructions until al dente, then drain and return to the pot.
3. Stir the melted butter into the cooked noodles until evenly coated, then transfer to the prepared baking dish.
4. In a large bowl, whisk together the eggs, milk, maple syrup, vanilla extract, cinnamon, and salt until well combined.
5. Pour the custard mixture over the noodles, ensuring they are fully submerged.
6. Let the mixture sit for 10 minutes to allow the noodles to absorb some of the custard.
7. Sprinkle the top evenly with the sugar and cinnamon mixture.
8. Bake for 45-50 minutes, or until the top is golden and the custard is set.
9. Allow the kugel to cool for at least 10 minutes before serving.

Delightfully creamy with a slightly crisp top, this kugel is a dream when served warm with a dollop of whipped cream or a scoop of vanilla ice cream. The maple syrup adds a depth of flavor that’s just sweet enough without overpowering the delicate cinnamon notes. It’s perfect for brunch or as a comforting dessert on a cool evening.

Cranberry Orange Cinnamon Noodle Kugel

After a chilly morning walk, I found myself craving something warm, sweet, and a little tangy to brighten up my day. That’s when I remembered my grandmother’s noodle kugel recipe, but with a twist—adding cranberry and orange for that extra zing. It’s the perfect comfort food that brings back memories and creates new ones.

Ingredients

• For the noodles:
  • 12 oz wide egg noodles
  • 4 tbsp unsalted butter, melted
• For the custard:
  • 4 large eggs
  • 1 cup sour cream
  • 1 cup cottage cheese
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • Zest of 1 orange
• For the topping:
  • 1 cup dried cranberries
  • 1/4 cup brown sugar
  • 1/2 tsp ground cinnamon

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. Cook the egg noodles according to package instructions until al dente, then drain and return to the pot.
3. Stir the melted butter into the noodles until evenly coated, then transfer to the prepared baking dish.
4. In a large bowl, whisk together the eggs, sour cream, cottage cheese, granulated sugar, vanilla extract, cinnamon, and orange zest until smooth.
5. Pour the custard mixture over the noodles, ensuring they are fully submerged.
6. Sprinkle the dried cranberries evenly over the top.
7. In a small bowl, mix the brown sugar and cinnamon for the topping, then sprinkle over the cranberries.
8. Bake for 45-50 minutes, or until the top is golden and the custard is set.
9. Let the kugel cool for 10 minutes before serving to allow the custard to firm up.

Last but not least, this kugel is a delightful mix of creamy, tangy, and sweet with a slight crunch from the topping. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Gluten-Free Cinnamon Noodle Kugel

Last weekend, I stumbled upon a family recipe box and found my grandmother’s famous noodle kugel recipe. It was a sign—I had to make it gluten-free to share with you all. Here’s my take on a comforting classic that’s perfect for any occasion.

Ingredients

• For the noodles:
  • 12 oz gluten-free wide egg noodles
  • 1 tbsp olive oil
• For the custard:
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 2 cups whole milk
• For the topping:
  • 1/2 cup crushed gluten-free cornflakes
  • 2 tbsp melted butter
  • 1 tbsp granulated sugar
  • 1/2 tsp ground cinnamon

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. Bring a large pot of salted water to a boil. Add the gluten-free noodles and cook for 6-8 minutes, until al dente. Drain and toss with olive oil to prevent sticking.
3. In a large bowl, whisk together the eggs, sugar, vanilla, cinnamon, and salt until smooth. Gradually whisk in the milk to form the custard.
4. Combine the cooked noodles with the custard mixture, ensuring all noodles are evenly coated. Pour into the prepared baking dish.
5. In a small bowl, mix the crushed cornflakes, melted butter, sugar, and cinnamon for the topping. Sprinkle evenly over the noodle mixture.
6. Bake for 45-50 minutes, until the top is golden and the custard is set. Let it cool for 10 minutes before serving.

Delightfully creamy with a crispy top, this kugel is a dream. Serve it warm with a dollop of whipped cream or cold straight from the fridge—it’s delicious either way.

Conclusion

Every one of these 13 cinnamon noodle kugel recipes offers a unique twist on a classic comfort food, perfect for any occasion. We invite you to explore these delicious options, find your favorite, and share your baking adventures with us in the comments below. Don’t forget to pin your top picks on Pinterest to spread the joy of homemade kugel far and wide!