Cinnamon Raisin Bagel Bread Pudding

A couple of years ago, I professed my love of bagels in my blog Everything Bagel Strata. It’s a delicious way to enjoy the classic savory flavors of everything bagels, smoked salmon, cream cheese and all the traditional accoutrements in a format that’s easy to serve to a crowd, which is great for all the holiday gatherings in full swing!

I’m still crazy about bagels, and was fortunate enough to be back in New Jersey over Thanksgiving, and while I ate my fair share of bagels while visiting my parents, I also made sure to hit the bagel store one last time as I headed back to Chicago.

I loaded up on both Everything and Cinnamon Raisin bagels – my two favorites. I froze most of the bagels to enjoy over the next few months, but kept a few out for more immediate consumption.

You’re probably wondering “Don’t they get stale?” My secret to reviving a past-prime bagel is to quickly run the bagel under water from the sink, wrap it in foil, and place it in the oven at 300 degrees. In about 5-7 minutes, you have a warm, steamed bagel that’s still crispy on the outside and chewy on the inside.

I decided it was time for a new dish that incorporates bagels and since the last one was savory, I was looking to make something on the sweet spectrum. Cinnamon Raisin Bagel Bread Pudding is quick to prep and is absolutely delicious! I love the density and chew that the bagel brings to this dish, in place of typical sliced bread.

You can get creative and use other flavors of bagels such as blueberry, or plain, and you can experiment with adding fruit like raisins, berries, apples, etc. The cream cheese glaze helps tie in that classic bagel and cream cheese pairing. This is definitely worthy of any holiday brunch, or an easy way to prep breakfast for the week!

Cinnamon Raisin Bagel Bread Pudding with Cream Cheese Glaze

Scroll down for a printable version of this recipe

Servings: 8

Prep time: 20 minutes

Inactive time: 60 minutes -12 hours

Bake time: 35-45 minutes

Total time: 2 hours – 12 hours

For the bread pudding:

4 cinnamon raisin bagels (blueberry, plain, or whole wheat also work well), depending on size

6 eggs

1.5 cups milk

3/4 cup heavy cream

1/4 cup brown sugar

1/4 cup maple syrup

1 Tablespoon vanilla bean paste

1 Tablespoon cinnamon

1/4 teaspoon salt

For the glaze:

4 oz cream cheese

4 oz powdered sugar

2 Tablespoons maple syrup

2 Tablespoons milk

1 teaspoon vanilla bean paste

Pinch of salt

Maple syrup, as desired

1. Slice the bagels in 1-inch pieces (about 8 cups).

2. Place the bagels in an 8x8" buttered baking dish.

3. Mix together the custard in a medium bowl by whisking the eggs, milk, heavy cream, sugar, vanilla bean paste, cinnamon, and salt.

4. Pour the custard over the bagels. Let soak in the refrigerator for 1-12 hours.

5. When ready to bake, preheat your oven to 350 degrees F.

6. Bake 35-45 minutes, until the custard is set.

7. While the bread pudding is baking, whisk together the glaze ingredients in a small bowl.

8. Drizzle glaze on the bread pudding and serve!

I hope you’re inspired to get in the kitchen this holiday season! Some of my best holiday memories are in the kitchen or around the table. Taking a cooking class this month s the perfect way to learn something new to add to your repertoire, and a great way to spend time with family or friends, or meet new ones! Join us for these upcoming hands-on classes:

• Essential Building Blocks Sunday, December 8 9am
• Meatless Monday Indian Vegetarian Monday, December 9 6pm
• Steakhouse DIY Thursday, December 12 6pm
• Knife Skills Saturday, December 14 1:30pm
• Sauce Boot Camp Sunday, December 15 10am
• Sushi Workshop Sunday, December 15 11am

Whether you are looking to outfit your own kitchen, or are shopping for holiday gifts, our retail store has you covered. We’re even open on Sundays in December! Looking for a deal? We’re open late (until 8pm!) on Thursday 12/12 and 12/19, for Shop Late Lincoln Square! We’re offering 15% off retail, 10% off wine/spirits, free tastings, and a free Kai 8-inch Chef's knife or Kai 7-inch Santoku knife with sheath with a purchase of $250 or more (while supplies last).

Not sure what to get the people on your list? A Chopping Block gift card never expires and is redeemable for classes or retail purchases. Happy Holidays to you and yours!

Yield: 8

Author: Kate Augustin

Print

With ImageWithout Image

Cinnamon Raisin Bagel Bread Pudding with Cream Cheese Glaze

Prep time: 20 MinCook time: 45 MinInactive time: 1 HourTotal time: 2 H & 5 M

Ingredients

For the bread pudding

• 4 cinnamon raisin bagels (blueberry, plain, or whole wheat also work well), depending on size
• 6 eggs
• 1.5 cups milk
• 3/4 cup heavy cream
• 1/4 cup brown sugar
• 1/4 cup maple syrup
• 1 Tablespoon vanilla bean paste
• 1 Tablespoon cinnamon
• 1/4 teaspoon salt

For the glaze and topping

• 4 oz cream cheese
• 4 oz powdered sugar
• 2 Tablespoons maple syrup
• 2 Tablespoons milk
• 1 teaspoon vanilla bean paste
• Pinch of salt
• Maple syrup, as desired

Instructions

1. Slice the bagels in 1-inch pieces (about 8 cups).
2. Place the bagels in an 8x8" buttered baking dish.
3. Mix together the custard in a medium bowl by whisking the eggs, milk, heavy cream, sugar, vanilla bean paste, cinnamon, and salt.
4. Pour the custard over the bagels. Let soak in the refrigerator for 1-12 hours.
5. When ready to bake, preheat your oven to 350 degrees F.
6. Bake 35-45 minutes, until the custard is set.
7. While the bread pudding is baking, whisk together the glaze ingredients in a small bowl.
8. Drizzle glaze on bread pudding, and serve.

https://www.thechoppingblock.com/blog/cinnamon-raisin-bagel-baked-french-toast