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close up of cinnamon raisin bagel bread pudding

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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Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 4 puddings
Author: Laura Franco


  • 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


  • 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.


  • 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.