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!