Bagel Bread Pudding with Bourbon Sauce
TOTAL TIME: Prep: 20 min. + chilling Bake: 40 min.
YIELD: 15 servings (1-1/3 cups 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
Ingredients
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4 large eggs
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3-1/4 cups 2% milk
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1 cup sugar
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3/4 cup butter, melted
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2 teaspoons ground cinnamon
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2 teaspoons vanilla extract
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1 teaspoon ground nutmeg
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6 cinnamon-raisin bagels, cubed (about 10 cups)
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1-1/3 cups raisins
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SAUCE:
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1/2 cup 2% milk
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1 teaspoon white vinegar
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1 cup sugar
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6 tablespoons butter, cubed
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2 tablespoons bourbon
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1 tablespoon light corn syrup
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1 teaspoon vanilla extract
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1/2 teaspoon baking soda
Directions
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1.
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.
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2.
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.
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3.
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
1 serving: 442 calories, 17g fat (10g saturated fat), 91mg cholesterol, 346mg sodium, 65g carbohydrate (41g sugars, 2g fiber), 8g protein.
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