Bread pudding is a better way to use up old bread or leftover bagels. You can use any type of leftover yeast bread you like for bread pudding, from bagels to doughnuts to sliced white bread, or any combination that sounds good to you. This recipe always comes out deliciously sweet.
INGREDIENTS:
- Plain Bagel – 1 no
- Melted Butter – 1 Tbsp. + 1/4 tsp.
- Sultanas, Currants and Raisins – 1/4 cup
- Slivered Almonds – 1/8 cup
- Egg – 1 no
- Sugar – 1/4 cup
- Milk - 1 to 1 ½ cup
- Vanilla – 1 tsp.
- Ground Cinnamon – 1 tsp.
METHOD:
- Grease a 8-inch round cake pan with 1/4 tsp. butter and keep it aside.
- Preheat oven to 350 ° F.
- Cut the bagel into thin round pieces and arrange them in the greased baking pan.
- Sprinkle Sultanas, Currants, Raisins and Almonds over the bagel pieces so they are evenly distributed.
- In a medium sized mixing bowl combine the rest of the ingredients and mix until well blended.
- Slowly pour the milk mixture over the pudding, making sure it gets into all the nooks and crannies.
- Bake uncovered in a 350 ° F oven for about for 45 - 55 minutes or until golden brown.
- Serve warm or cold, with whipped cream or vanilla ice cream, or without.
If you don’t like dried fruits, you can omit Sultanas, Currants and Raisins.
