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
Bagel Bread Pudding with Bourbon Sauce
Bagel Bread Pudding with Bourbon Sauce
Prep Time
20 min
Cook Time
40 min
Yield
15 servings (1-1/3 cups sauce)
Ingredients
- 4 large eggs
- 3-1/4 cups 2% milk
- 1 cup sugar
- 3/4 cup butter, melted
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 1 teaspoon ground nutmeg
- 6 cinnamon-raisin bagels, cubed (about 10 cups)
- 1-1/3 cups raisins
- SAUCE:
- 1/2 cup 2% milk
- 1 teaspoon white vinegar
- 1 cup sugar
- 6 tablespoons butter, cubed
- 2 tablespoons bourbon
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
Directions
- 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
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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