Bread pudding is a better way to use up old bread or leftover bagels or breads. You can use any type of leftover yeast bread 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:
- Bagel – 1 ( you can use any type of bagel)
- Milk – 1/2 cup
- Egg – 1
- Melted Butter – 2 tsp.
- Sugar – 2 tbsp.
- Sultanas, Currants and Raisins – 1/4 cup
- Slivered Almonds –1/8 cup
- Cinnamon powder – 1/4 tsp
METHOD:
- Grease inside of an 8-inch square pan with 1/4 tsp. butter and keep it aside.
- Preheat oven to 350 degree F.
- Roughly cut the bagel into 1–inch pieces.
- Place the bagel pieces to a mixer jar and crush once. No need to grind well to get fine bread crumbs .
- Transfer the crushed bagels to a large or medium sized mixing bowl.
- In a medium bowl, beat the egg.
- Add melted butter to the egg and beat well.
- Now add sugar, cinnamon powder and mix well.
- Pour milk to the egg-butter mixture and mix well.
- Then pour the milk-egg mixture to the bagel pieces and mix well.
- Add Sultanas, Currants , Raisins and Slivered Almonds to the bowl and mix everything well.
- Now pour the bagel mixture to the greased pan.
- Bake it uncovered in your preheated oven for about 45-55 minutes or until top become golden brown.
- Serve warm or cold, with or without whipped cream or vanilla ice cream
If you want, you can shape the pudding with a cookie cutter or even with a glass. I shaped these bagel pudding with an oval shaped cookie cutter.
If you don’t like dried fruits, you can omit Sultanas, Currants and Raisins.
