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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 270.0
  • Total Fat: 5.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 264.2 mg
  • Total Carbs: 45.8 g
  • Dietary Fiber: 2.1 g
  • Protein: 8.8 g

View full nutritional breakdown of Cinnamon Raisin Bagel Breakfast Bread Pudding calories by ingredient
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Cinnamon Raisin Bagel Breakfast Bread Pudding

Submitted by: BORN2BLOSSOM
Cinnamon Raisin Bagel Breakfast Bread Pudding

Introduction

Tastes so decadent, but is actually a much lighter variation of a classic comfort-food favorite thanks to a few changes in the "custard" mixture.

This recipe idea came to me when I had a couple of day old bagels lying around. I didnt want to waste them so I thought it would be interesting to try and make a bread pudding out of them. Any bagels will do (blueberry or apple cinnamon would be great too), but it just happened that I had 2 cinnamon raisin bagels which worked out really well.

Just a few suggestions:

*If using plain bagels, you may want to add a couple of tablespoons of sugar to your custard mixture and some fresh or dried fruits for a little more flavor.

*Most of the fat in this recipe comes from the addition of walnuts so you can omit the topping altogether, but I really like it!

*Make sure your bagels arent fresh! That will effect the texture of the finished product. If you don't have any stale bagels lying around, you can lightly toast the bagels or cut up pieces the night before and allow to sit out until they're firm.
Tastes so decadent, but is actually a much lighter variation of a classic comfort-food favorite thanks to a few changes in the "custard" mixture.

This recipe idea came to me when I had a couple of day old bagels lying around. I didnt want to waste them so I thought it would be interesting to try and make a bread pudding out of them. Any bagels will do (blueberry or apple cinnamon would be great too), but it just happened that I had 2 cinnamon raisin bagels which worked out really well.

Just a few suggestions:

*If using plain bagels, you may want to add a couple of tablespoons of sugar to your custard mixture and some fresh or dried fruits for a little more flavor.

*Most of the fat in this recipe comes from the addition of walnuts so you can omit the topping altogether, but I really like it!

*Make sure your bagels arent fresh! That will effect the texture of the finished product. If you don't have any stale bagels lying around, you can lightly toast the bagels or cut up pieces the night before and allow to sit out until they're firm.

Number of Servings: 4

Ingredients

    2 stale/day old cinnamon raisin bagels (approx 255g), torn into bite size chunks.

    Custard

    1 1/4 cups (10 fl oz) of regular sweetened almond milk
    1/2 cup of egg substitute or egg whites
    2 tbsp (approx 32g) unsweetened applesauce
    1 tsp good vanilla extract
    1/2 tsp ground cinnamon
    pinch of salt

    Topping

    1/4 cup (approx 25g) unpacked brown sugar
    20g chopped walnuts
    1/2 tbsp light butter (I used light Smart Balance), melted

Directions

Lightly coat an oven-safe casserole or baking dish with nonstick spray. Place bagel pieces in dish and set aside. In a large enough bowl, whisk together all of the custard ingredients. Pour over bagel pieces and allow it to soak for 2-4 hours in the fridge (can even be left overnight) When bagel pieces are well soaked (some liquid will still remain) and you're ready to bake, combine the brown sugar, melted butter and chopped walnuts in a small ramekin. Spoon over the top as evenly as possible (side note, you can omit the butter altogether and just sprinkle the brown sugar and walnuts right on top if you prefer) Place in a preheated oven and bake at 350 degrees for about 50-60 minutes or until top is nicely browned and all of the liquid is absorbed. Serve warm.

Can serve 4-6 for dessert or 2-4 for breakfast, brunch or dinner!

Number of Servings: 4

Recipe submitted by SparkPeople user BLONDIE510.






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Member Ratings For This Recipe

  • This recipe was excellent. The changes I made was portion size. I could get 6 portions instead of 4. I added 1/8 cup almonds as a topping with about 10 raisins. Satisfying dessert!!! - 7/10/11

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  • My fellow workers were so impressed! I changed some of it, like no nuts, just in case of allergies, I made a streusel topping and the sweetness worked so well with the bagel. - 1/13/11

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