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Bagel Bread Pudding

bread pudding with dried blueberries in oval casserole dish
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This is the perfect way to use up day-old or stale bagels! Make this easy bagel bread pudding with any sweet flavor of bagel, and only a few other basic ingredients. There are so many different flavor combinations you can make — see the notes below for flavor suggestions!

Ingredients

Scale
  • five sweet-flavored (preferably stale) bagels (520 g, or about 10 cups when cubed)
  • 4 large eggs
  • 3 cups (720 ml) half and half
  • 3/4 cup (150 g) granulated sugar, plus 1 - 2 teaspoons granulated or coarse sugar for topping (optional)
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup (80 g) dried fruit (any type, see notes for flavor suggestions)
  • oil or butter to grease the casserole dish/pan

Instructions

  1. Split the bagels and toast them — this helps dry them out and gives a little toasty flavor. (This step is optional if your bagels are already quite dry.)
  2. Meanwhile, crack the eggs into a large bowl. Whisk until slightly frothy. Add in the half and half, 3/4 cup granulated sugar, cinnamon, vanilla extract, and salt. Whisk well to combine.
  3. Cut or tear the bagels into bite-sized pieces and add them to the liquid ingredients. Add the dried fruit (chop first if using larger fruit such as dates or dried apricots). Stir well to combine.
  4. Let the bread pudding sit at room temperature for about 15 minutes to allow the liquid to absorb. Stir once or twice during the rest period. After resting, most of the liquid should be absorbed, but it's ok if some still remains at the bottom of the bowl. The bagel pieces should look softened and saturated. Depending on how dry the bagel pieces are, this may take a little more than 15 minutes. (Or, cover the bowl and rest in the fridge for several hours to overnight.) 
  5. While the bread pudding is resting, preheat the oven to 375 degrees F (190 degrees C), and grease a 2-quart casserole dish or 9 x 9 inch (23 x 23 cm) square baking pan with butter or oil. (If you did the longer rest in the fridge, remove the bowl from the fridge and let it sit out while the oven preheats).
  6. After resting, stir the mixture once more, then scoop the bread pudding into the greased pan or casserole dish. Smooth out the top and evenly sprinkle 1 - 2 teaspoons granulated or coarse sugar over the top (optional).
  7. Bake, uncovered, in the preheated oven for 40 - 45 minutes, or until the pudding is jiggly and the center is just set. If the top of the bread pudding is browning too much during baking, cover loosely with aluminum foil.

Notes

Flavor combination ideas: 

  1.   Blueberry: blueberry bagels + dried blueberries.
  2.   Cinnamon raisin: cinnamon raisin bagels + raisins. For more intense cinnamon flavor, increase the amount of cinnamon to 1 1/2 teaspoons!
  3.   Chocolate chip: chocolate chip bagels + mini chocolate chips (instead of fruit).
  4.   Pumpkin spice: pumpkin spice bagels + dried fruit of your choice (raisins, cranberries, or chopped dates would work well) + 1 1/2 teaspoons pumpkin spice (instead of cinnamon).

The nutrition information below is an estimate only; the nutrition counts of your dish will vary based on the brands and exact amounts of ingredients used. This information was provided by an online nutrition calculator, and should not be considered a substitute for professional medical, health, or nutritional advice. See our full nutrition disclosure policy.

Nutrition

Find it online: https://nibbleanddine.com/bagel-bread-pudding/