I had a few extra bagels and decided I should try to make some bread pudding with them and see how it turns out.
Of course, you can use bread instead of bagels... I estimate it would take about 6 slices of a hearty bread and you should consider using 2 cups of milk instead of 2-1/2 cups.
Ingredients
Bread Pudding
Ingredient
Amount
Calories
Fat (g)
Carbs (g)
Prot (g)
Butter, Unsalted
2 Tablespoon
204
23
0
0.3
Vanilla Extract
1 Teaspoon
12
0
0.5
0
Bagel, Cinnamon Sugar
2
700
4
146
24
Cinnamon, Ground
1 Teaspoon
6
0.1
1.8
0.1
Milk, Low Fat (2%)
2.5 Cup
320
12.5
30.5
21.3
Raisins
0.5 Cup
339
0.5
89.9
3.5
Rum
1 Tablespoon
33
0
0
0
Bagel, Plain
1
320
2
64
12
Cardamom, Ground
1 Teaspoon
6
0.1
1.3
0.2
Sugar, granulated
0.75 Cup
660
0
170.4
0
Egg, Whole, Raw
4 Large
296
20
1.6
25.2
Rum Sauce
Ingredient
Amount
Calories
Fat (g)
Carbs (g)
Prot (g)
Water
2 Tablespoon
0
0
0
0
Rum
2 Tablespoon
66
0
0
0
Sugar, Brown
0.75 Cup
642
0
165.6
0
Total:
3604
62.2
671.6
86.6
Per Serving:
451
7.8
84
10.8
Instructions
click for a larger image
Preheat the oven to 350.
Start but cutting up your bagels into 1/4-1/2" cubes.
Spread them out in your baking dish and nuke your butter for about 30 seconds, until melted.
Pour the melted butter over the bagel cubes and mix to distribute (using your hands is the easiest).
Also add in the raisins and mix.
In a medium bowl, combine the milk, eggs, sugar, vanilla, rum and seasonings.
Pour the mixture over the bagels.
Since bagels are denser and touger than bread, let the mixture sit for 30-60 minutes in the refrigerator to soak in.
After soaking, bake at 350 for 40-50 minutes until golden brown and a toothpick inserted in the center is not wet (it will still be quite moist but should not be wet or white).
While the pudding is cooling, begin on the sauce.
Combine the brown sugar and water and rum over medium heat until it boils.
Depending how thick you want it,
you can immediately turn off the heat or lower the heat and simmer it for 2-3 minutes. Any longer and it may get too thick and solidify (like caramel). If it ends up too thick, slowly add teaspoons of water to loosen it up.
For a richer sauce, use cream instead of water.
Cut the pudding into 8 pieces.
Drizzle each piece and the plate with the rum sauce
and serve while hot.
