CINNAMON BAGEL BREAD PUDDING
My son works at a bagel shop and always brings home leftover cinnamon bagels. We hate to waste food since we are a large family with five kids, so I came up with this incredible-tasting bread pudding that everyone loves. -Rebecca Moreland, Bristol, Tennessee
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 15 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the eggs, milk and vanilla. Gently stir in bagels. Transfer to a greased 13-in. x 9-in. baking dish; let stand for 15 minutes or until bagels are softened. Meanwhile, place butter and brown sugar in a small saucepan; cook and stir over medium-low heat until sugar is melted. Pour over baking dish., Bake, uncovered, at 350° for 45-50 minutes or until the top is puffed and center is almost set. Let stand for 15 minutes. Serve warm.
Nutrition Facts :
CINNAMON RAISIN BREAD PUDDING
Provided by Food Network
Categories dessert
Time 1h35m
Yield 2 to 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- Tear 6 pieces of the bread into large bite size pieces. In a large bowl, combine the cream, sugar, and eggs. Reserve 1/4 of the mix for later use. Soak the bread in the custard for at least 30 minutes. Transfer it to a small baking dish and top with the remaining 1/4 of the custard mixture. Sprinkle the raisins over top and cover with aluminum foil. Cook for 35 minutes covered, and then for 10 minutes uncovered. Remove from the oven and hold for 15 minutes. Cut the pudding into 2 squares, and transfer it to a plate. Sprinkle with powdered sugar and serve with a scoop of ice cream.
BAGEL BREAD PUDDING WITH BOURBON SAUCE
I worked in a health club where bagels arrived daily, so I experimented with leftovers. I wasn't a bread pudding fan until I tried it with bagels. -Kathy Hawkins, Gurnee, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 15 servings (1-1/3 cups sauce).
Number Of Ingredients 18
Steps:
- In a large bowl, whisk eggs, milk, sugar, melted butter, cinnamon, vanilla and nutmeg until blended. Stir in cubed bagels and raisins. Transfer to a greased 13x9-in. baking dish. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove bread pudding from refrigerator; uncover and let stand while oven heats. Bake 40-45 minutes or until puffed, golden and a knife inserted in center comes out clean., For sauce, mix milk and vinegar; let stand 5 minutes. In a small saucepan, combine remaining sauce ingredients; stir in milk mixture. Bring to a boil. Cook and stir until sugar is dissolved. Serve with warm bread pudding.
Nutrition Facts : Calories 442 calories, Fat 17g fat (10g saturated fat), Cholesterol 91mg cholesterol, Sodium 346mg sodium, Carbohydrate 65g carbohydrate (41g sugars, Fiber 2g fiber), Protein 8g protein.
KIMI'S CINNAMON RAISIN BAGEL BREAD PUDDING
I had a whole sleeve of bagels that were getting dry, so I made this delicious bread pudding. It is so good and easy. I love the texture because it is chewy and tastes like a cinnamon roll. I shared this wirth my sister and her grandson and they loved it. When it is warm or cool...it is GOOOOOOOOOOOOOOOOOOOD!!
Provided by Kimi Gaines
Categories Other Breads
Time 1h15m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350F. In a sauce pan pour milk and let heat till a film appears, add butter and stir until melted. When butter is melted take off the stove top and let cool.
- 2. On a cutting board cut up bagels in medium sized pieces. Sprinkle with cinnamon sugar coating well. Place in large bowl. Set aside.
- 3. I another bowl combine eggs, brown sugar, ground nutmeg, & vanilla. Beat with a whisk for 1 minute.
- 4. In a 9x13 baking dish, lightly spray with Pam. In the bowl with the bread add milk mixture, egg mixture, cranraisns, nuts and mix till all liquid is well distributed and soaked in.
- 5. Pour bread in the 9x13 baking dish. Bake at 350F for 45 minutes. When bread is done, immediatetly pour 3/4 of a can of the frosting and spread all over the bread pudding. Eat warm or cool...either way it is so good!!
CINNAMON RAISIN BAGELS (BREAD MACHINE)
Hot from the oven or toasted these bagels are great! for a flavor change, soak the raisins in your favorite sweet liquor instead of water.
Provided by Bev I Am
Categories Yeast Breads
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Soak the raisins in warm water for 10 minutes.
- Drain and pat dry.
- Toss with cinnamon and sugar, then place in machine with other ingredients.
- Remove dough from the machine after the first knead- approximately 20- 30 minutes.
- Place dough on floured surface.
- Divide into 8 parts.
- Form balls, gently press thumb through center of ball and slowly stretch into bagel shape.
- While bagels rise, bring 3 quarts water and 1 TBS sugar to a rapid boil in a large sauce pan.
- Drop test dough (see first success hint).
- Using slotted spoon, drop 2-3 bagels into rapidly boiling water.
- Boil on each side for 1 1/2 minutes.
- Remove and cool on rack 1 minute, brush with egg wash.
- Bake at 400°F on a baking sheet sprinkled with cornmeal, until golden brown- approximately 15 minutes.
- Bagel Success Hints: When forming bagels, set aside two 1/4" balls of dough.
- When bagels have doubled in size, drop the test dough into boiling water.
- Dough should pop to the top right away.
- When this happens, it is time to boil the bagels.
- A quick spray of non-stick vegetable coating on the top of the bagel may be substituted for the egg wash.
- To make bagel chips, slice leftover bagels horizontally into thin slices.
- Brush with butter or margarine on one side.
- Lay (butter side up) on ungreased cookie sheet and bake at 325°F for 12-15 minutes or until golden brown and crisp.
CINNAMON RAISIN BAGEL BREAD PUDDING
I had left over cinnamon raisin bagels and thought this would be good for bread pudding.
Provided by Sandy Miller
Categories Fruit Desserts
Time 1h35m
Number Of Ingredients 17
Steps:
- 1. Grease a 9x13" pan with nonstick spray. Tear the bagels into small chunks and place in the bottom of the pan.
- 2. Melt the butter in a large skillet over medium heat, and add the brown sugar. Stir until the butter and brown sugar are bubbling and continue to stir and cook for 2 more minutes. Add the apples and continue to sir until the apples are well coated with the caramel mixture. Cook for 2 more minutes.
- 3. Spoon the apple mixture on top of the bagel pieces. Make sure you get all the juices.
- 4. In a bowl mix the eggs, half and half, sugar, vanilla and salt until the sugar is dissolved. Pour over the bagel mixture.
- 5. Cover the pan loosely with plastic wrap and place another pan on top to submerge the bagels in the liquid. Let it sit at room temperature for 30 minutes.
- 6. Preheat the oven to 350 degrees F. Make sure you have a rack in the middle of the oven and another rack on the bottom of the oven. Place a rimmed backing sheet lined with foil on the bottom rack to catch any juices.
- 7. Remove the plastic wrap and cover the bread pudding with foil and bake for 45 minutes. Remove anillathe foil and continue baking for 15 more minutes. Let it cool before serving. Drizzle with the warm vanilla butter sauce.
- 8. To make the sauce, add the butter and both sugars, heavy cream, milk and salt to a sauce pan. Bring to a boil over medium high heat, then reduce the heat to medium low and simmer for 4-5 minutes Allow it to cool before serving.
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