Cinnamon Raisin Bagel Breakfast Bread Pudding
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.
CALORIES: 270 |
FAT: 5.8g |
PROTEIN: 8.8g |
CARBS: 45.8g |