Rating: 2.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

A sweet, make-ahead fall or winter breakfast, and a great way to use up day-old foods.

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Recipe Summary

cook:
35 mins
additional:
8 hrs
total:
8 hrs 50 mins
prep:
15 mins
Servings:
6
Yield:
1 8x8-inch bread pudding
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Grease an 8-inch square baking dish.

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  • Place apples, butter, brown sugar, 1/2 tablespoon cinnamon, and salt into a skillet over medium heat. Saute until sugar bubbles, about 5 minutes. Set aside.

  • Place eggs, half-and-half, cream cheese, and remaining cinnamon into a blender and blend until smooth.

  • Scatter cubed bagels, cooked apples, and pecans in the bottom of the prepared baking dish. Pour egg mixture on top, making sure to submerge bagel cubes. Let sit in the refrigerator 8 hours to overnight.

  • Preheat the oven to 350 degrees F (175 degrees C).

  • Bake in the preheated oven until no liquid remains, 30 to 40 minutes. Serve hot.

Cook's Notes:

You can use plain bagels instead of cinnamon, or use 6 slices of stale bread, cubed.

You can use pumpkin pie spice instead of ground cinnamon, if preferred.

You can use any combination of heavy cream, half-and-half, or milk instead of all half-and-half.

Nutrition Facts

298 calories; protein 9.2g; carbohydrates 29g; fat 17g; cholesterol 152.3mg; sodium 652.4mg. Full Nutrition
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