The longest name in the history of bread pudding!
A recipe with all the the warm, aromatic flavors of french toast like cinnamon, vanilla and nutmeg. But it doesn’t stop there…What makes it extra special are the cinnamon raisin bagels.
Baking them into an eggy custard that is sweeter than your typical french toast promises to charm its wily way right into your heart! Just the way it did mine.
Not to mention the fact it can be served a myriad of different ways: with a scoop of vanilla ice cream, a drizzle of maple syrup, a dollop of fresh whipped cream, with fresh fruit, a smattering of confectioners’ sugar, or simply as is.
With so many choices, it’s hard to decide! Do they not all tempt you the same way they do me? I’m slowly making my way through the list!
A bread pudding made with cinnamon raisin bagels and all the the warm, aromatic flavors of french toast like cinnamon, vanilla and nutmeg.
- Grease an 8x8x2 inch casserole or baking pan. Add bread cubes and scatter raisins over top.
- In a large bowl whisk eggs, slowly whisk in milk then sugar, cinnamon, vanilla and nutmeg. Pour over bread cubes. Press bread cubes down to soak up the egg mixture. Cover and refrigerate 2-3 hours or overnight.
- Remove pan from refrigerator and allow to come up to room temperature. Press bread cubes down again. Preheat oven to 350 degrees F. To make a bain marie put the pan inside a larger roasting pan and fill with enough hot water (not boiling) to reach halfway up the pan.
- Bake for 45-50 minutes or until center is set. Cool and chill completely.