Of the many blessings and privileges of being at home includes the blessing of a toasted bagel. Since we’re not allowed to have toasters in our dorm room, I decided that no bagel was better than a non-toasted bagel (does that make me spoiled?). So, this time going home, I went a little overboard with my bagels-toasted with as much avocado and not having to pay extra, a wide array of spreads (mainly just tomato sauce-one of my favorites), and I even tried a new bagel pudding recipe! The only downside about this recipe is that it takes a while, and there are parts of the recipe that requires some sitting overnight, but the final product will not disappoint.
- 3 plain bagels
- 3 large eggs
- 1 1/4 cup 2% or whole milk
- 1/2 cup half and half
- 1/4 cup sugar
- 1 1/2 tsp ground cinnamon
- 1 tbsp vanilla extract
- 1/2 cup pecan halves (optional)
Cut bagels into 1/2 inch to 1 inch cubes, spread out on cookie sheet and let dry overnight.
Blend eggs, milk, half and half, sugar, cinnamon, vanilla and pecans in large bowl.
Add bagel cubes and mix gently.
Butter the bottom and sides of an 8 inch round cake pan.
Pour contents of bowl into pan, spread evenly.
Cover with plastic wrap and refrigerate for at least 3 hours and up to overnight.
Remove plastic wrap.
Bake at 350 °F for 20-25 minutes or until golden brown and firm to the touch. (Makes 6)
Recipe from Costco.
Bon appétit! ♥