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Bagel Pudding

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Source: me
Yield: 9x13 pan
Serving Size: 3x4 piece
Servings: 8

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)
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
Butter, Unsalted
2 Tablespoon 204 23 0 0.3
Vanilla Extract
1 Teaspoon 12 0 0.5 0
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.
 



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