1 12-oz. pkg. Passover noodles (wide noodles work the best)
4 large eggs
3/4 cup sugar
3 cups milk
1-1/2 cups ricotta cheese
1/2 cup golden raisins
Grease a 9 x 13 inch pan. Arrange the dry noodles in the pan. Gently stir the raisins into the noodles to distribute them.
In a large bowl, combine the eggs, sugar, milk and ricotta cheese. Pour over the noodles. Cover with plastic wrap and refrigerate overnight. Check every so often to make sure all the noodles are immersed in the liquid.
Preheat oven to 350°. Uncover the kugel and sprinkle the top generously with cinnamon sugar. Cover with foil. Bake 35 minutes. Uncover, and bake another 40 minutes, until firm in the center, puffed and browned a little on the top.
Serve hot, or at room temperature.
Leftovers reheat wonderfully in the microwave.