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This is the ultimate in comfort food desserts. Turn leftover bagels into a decadent dessert that will have them asking for more.
This bread pudding is crazy good when you serve it with my Sweet Bourbon Butter Sauce. The pudding is soft and creamy on the inside with bits of crunchy bagel on the top. Serve it warm or at room temperature. I promise you are going to LOVE it.
What My Taste-Testers Say About this Recipe
- “Best bread pudding I’ve ever had eaten.”
- “Makes my eyes roll back in my head deliciousness.”
- “Excuse me while I like my plate. I want to make sure I get every morsel.”
- “It’s a home run!”
Ingredients
Let’s Make Cinnamon Raisin Bagel Bread Pudding
- Mix the cinnamon and sugar in a small bowl and set it aside.
- Cut or break bagels into small pieces.
- Spray 4 ramekins with non-stick cooking spray.
- Divide the bagels among the ramekins.
- Mix the eggs and cream cheese with a fork. (It’s fine if there are still small pieces of cream cheese in the mix.)
- Add milk, vanilla extract, nutmeg, and a pinch of salt and mix.
- Divide the egg mixture evenly among the four ramekins filled with bagel pieces.
- Divide the raisin among the four ramekins.
- Sprinkle the top of the bread puddings with cinnamon sugar.
- Bae for 30-35 minutes at 350°.
- Serve the bread pudding in the ramekins or invert them onto individual plates.
Krazy Kitchen Mom Tips
- For best results, let the bagels soak in the egg mixture for 15 minutes before baking. Or make it the night before and let the bagels soak overnight.
- Use leftover or stale bagels. If you use fresh bagels, pop them in the toaster for a few minutes to get them a little crispy.
- Add toasted pecans or walnuts to the mixture for a little extra crunch.
- Substitute rum for bourbon to make this a butter rum sauce.
Sweet Bourbon Butter Sauce
Cinnamon Raisin Bagel Bread Pudding
This is the ultimate in comfort food desserts. Turn leftover bagels into a decadent dessert that will have them asking for more.
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Servings: 4 puddings
Ingredients
- 2 large cinnamon raisin deli-style bagels
- 1 cup milk
- 3 eggs
- 2 tbsp cream cheese
- 1 oz. raisins
- 2 teaspoons ground cinnamon
- 2 teaspoons granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground nutmeg
- pinch of salt
Instructions
- Preheat oven to 350°.
- Mix the cinnamon and sugar in a small bowl and set it aside.
- Cut or break bagels into small pieces.
- Spray 4 ramekins with non-stick cooking spray.
- Divide the bagels among the ramekins.
- Mix the eggs and cream cheese with a fork. (It's fine if there are still small pieces of cream cheese in the mix.)
- Add milk, vanilla extract, nutmeg, and a pinch of salt and stir until mixed.
- Divide the egg mixture evenly among the four ramekins filled with bagel pieces.
- Divide the raisin among the four ramekins.
- Sprinkle the top of the bread puddings with cinnamon sugar.
- Bake for 30-35 minutes.
Notes
- For best results, let the bagels soak in the egg mixture for 15 minutes before baking. Or make it the night before and let the bagels soak overnight.
- Use leftover or stale bagels. If you use fresh bagels, pop them in the toaster for a few minutes to get them a little crispy.
- Add toasted pecans or walnuts to the mixture for a little extra crunch.
- Substitute rum for bourbon to make this a butter rum sauce.
If you make this recipe, show me a pic! You can upload your photo to your Instagram account and tag me @krazykitchenmom
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