My New Bread Pudding

Cafe Society
1

I brought home about a dozen bagels on Friday, left over from an office breakfast.

I had a bagel for breakfast yesterday, and decided to freeze the rest this morning, when I had that “lightbulb” moment.

I wanted bread pudding. I had no raisins, but I had cranberry, blueberry and cinnamon-raisin bagels. Aha!

I didn’t measure any ingredients - I wish I had, since this was the very best bread pudding I’ve ever baked.

I broke up about 6 bagels in coarse pieces.

I used a can of coconut milk along with half and half. I added butter, vanilla extract, 2 eggs, brown and white sugar, and a pinch of salt. I cooked it until the mixture thickened then poured it over the bagel pieces.

I let my mixture bake for about 45 minutes.

Delish. (yeah, I like Rachel Ray)

2

The best bread pudding I ever had was at the Marriott in Charlotte NC–made from Krispy Kreme donuts.

It was pure delicious sin on a plate.

3

One recipe for that concoction
It’s just as well there’s no Krispy Kreme too convenient to us or I’d be a dead woman (I’d die happy though).

Jali, your version sounds great - I’d have never thought of using bagels in bread pudding! I’d bet those would work in nearly any recipe! The coconut milk would be nice but I couldn’t use that here (food allergies) but some other custard mixture would work well enough.

4

Some friends served bread me and butter pudding at the weekend, made with brioche rolls instead of ordinary bread. It was nice, like intravenous butter.