Cinnamon Bagel Bread Pudding Recipes

CINNAMON-RAISIN BREAD PUDDING

Steps:

• Preheat oven to 350°. Place bread cubes in a greased 2-cup baking dish. In a small bowl, whisk the egg, milk, brown sugar, butter, cinnamon, nutmeg and salt until blended. Stir in raisins. Pour over bread; let stand for 15 minutes or until bread is softened. , Bake until a knife inserted in the center comes out clean, 35-40 minutes. Serve warm.

APPLE CINNAMON RAISIN BAGEL BREAD PUDDING

Steps:

• Preheat oven to 375° F. Chop bagels into bite size pieces.
• Lightly butter a 1 ½ quart pie plate or a baking dish
• Peel and slice apples thin. Toss apple wedges in a bowl with 2 tablespoons of the sugar and cinnamon.
• Melt butter in a non-stick skillet over moderate heat and cook apples, turning occasionally, until golden on both sides, about 5 minutes.
• Transfer to prepared dish with bagel pieces.
• Whisk together half and half, eggs, 1/3 cup sugar and vanilla in a large bowl until combined well.
• Pour mixture over apples and bagel pieces.
• Let stand at room temperature 20 minutes, stirring occasionally.
• Bake in middle of oven until puffed and golden and toothpick inserted into center comes out clean, about 40 minutes.
• Cool for about one hour...pudding will set up.

KIMI'S CINNAMON RAISIN BAGEL BREAD PUDDING

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 BAGEL BREAD PUDDING

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.