Cinnamon Bagel Bread Pudding Recipe

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Cinnamon Bagel Bread Pudding Recipe

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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
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. + standing Bake: 45 min. + standing
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. + standing Bake: 45 min. + standing

Ingredients

  • 4 eggs
  • 3-1/2 cups 2% milk
  • 2-1/2 teaspoons vanilla extract
  • 4 cinnamon crunch bagels, cut into 1-inch pieces (about 10 cups)
  • 1/4 cup butter, cubed
  • 1/2 cup packed brown sugar

Directions

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. Yield: 15 servings.
Originally published as Cinnamon Bagel Bread Pudding in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p222

  • 4 eggs
  • 3-1/2 cups 2% milk
  • 2-1/2 teaspoons vanilla extract
  • 4 cinnamon crunch bagels, cut into 1-inch pieces (about 10 cups)
  • 1/4 cup butter, cubed
  • 1/2 cup packed brown sugar
  1. 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.
  2. 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. Yield: 15 servings.
Originally published as Cinnamon Bagel Bread Pudding in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p222

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