Turn trash into treasure? Who WOULDN’T want to do that?! A few months ago, I was hesitating about throwing away a bag of cinnamon raisin mini bagels that had been sitting on my counter too long. With each passing day, they became even more dry and less appetizing. Food waste has always bothered me and the recent public awareness campaigns about food waste have inspired me to find creative solutions for old food.
This Bagel Bread Pudding is an overwhelming WIN because it doesn’t just make the old bagels edible, it makes them delectable! It’s become a favorite in our house. It was even requested by Mini Whipped as breakfast for her gal-pals the morning after her birthday party sleepover. I made a cream cheese sauce for the birthday brunch but found that the kids preferred a drizzle of maple syrup.
Bread puddings of all kinds are pretty forgiving and flexible. We always use cinnamon raisin bagels for this bread pudding recipe but you could try any kind of bagels. Everything bagels would make a nice savory base that would be complemented with a sharp cheese mixed in.
With bread pudding, the drier bread does a bit better soaking up the custard overnight. You could even leave some bagels out of a bag for a day to make them a bit stale before using them in this recipe. Work ahead preparing this the night before and then bake it in the morning and serve it warm! Added bonus: the baked cinnamon and vanilla smell is so alluring it’s mouthwatering perfume for your home.
Since this Bagel Bread Pudding can be made ahead, is easy, and a crowd pleaser, it’s an ideal addition to your brunch menu for house guests and parties. Throw a tray of bacon in the oven at the same time and serve it all with fresh fruit. Voila! The host(ess) with the mostest.
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Cinnamon Raisin Bagel Bread Pudding Recipe
Description
Turn leftover, old, dry bagels into a delectable breakfast casserole. Make this recipe the night before and just pop it in the oven in the morning.
Ingredients
3 large or 4 medium cinnamon bagels
1 cup milk
3 eggs
1/2 tsp cinnamon
1/2 teaspoon vanilla
pinch of salt
1/2 cup raisins (optional)
2 tablespoons brown sugar
2 tablespoons butter
powdered sugar and/or maple syrup for serving
Instructions
1. Cut the bagels in half and into 1 inch pieces.
2. Whisk the milk, eggs, cinnamon, vanilla, and salt together in a bowl.
3. Grease a 9-inch square pan and put the bagel pieces in it. (If you doubled the recipe, you can use a 9 x 13, which will produce a deeper pudding.)
4. Pour the egg mixture over the top. Using a spoon, gently turn the bagels or lightly press the bagels into the mixture to ensure they are wet with the egg mixture.
5. If you are using raisins, sprinkle them over the bagels. Cover and place pan in the refrigerator overnight.
6. In the morning, preheat the oven to 350 degrees. Take the bagel pudding out of the refrigerator while the oven warms.
7. Cut the butter into small pieces and dot the top of the pan. Sprinkle with brown sugar.
8. Bake for 30 minutes or until center is set with crunchy edges. Use a knife to peek into the middle. It shouldn’t be dry but moist with no liquid egg mixture.
9. Serve warm sprinkled with powdered sugar and/or a drizzle of maple syrup.
Notes
If you double the recipe, use a 9 x 13 pan.
Alternate flavor ideas: Use egg bagels and flavor with dried cranberries and orange zest instead of raisins and cinnamon. Or, try everything bagels with grated asiago or parmesan cheese added in.
Try a simple cream cheese glaze for topping!