Custard-soaked cinnamon bagels baked with a brown sugar glaze ready in one hour.
Sunday mornings in Austin typically revolve around a slow brunch, and often that results in a surplus of bagels sitting on the counter come Monday. Rather than letting those dense, chewy rounds go stale, I prefer to transform them into a decadent breakfast bake. This recipe takes the concept of traditional bread pudding but swaps delicate brioche for hearty cinnamon crunch bagels. The result is a casserole with significantly more structure and bite, featuring a creamy interior and a caramelized, sugary crust that mimics the best part of a French toast casserole.
The most important step in this recipe is the soaking time; because bagels have a tight crumb and thick crust, you must let them sit in the custard for at least 15 minutes (or even longer) to ensure the liquid penetrates all the way to the center of the cubes.
The Ultimate Leftover Rescue
Why You'll Love This Recipe
- Zero Waste: This is the single best way to use up bagels that have gone slightly hard or stale.
- Texture Contrast: Unlike standard bread pudding which can sometimes become mushy, bagels retain a satisfying chewiness even after baking.
- Sweet Crust: The brown sugar and butter mixture poured over the top creates a candy-like shell that contrasts beautifully with the soft custard below.
- Simple Prep: There is no need for a water bath or complex tempering of eggs; it is a straightforward mix-and-bake method.
Ingredients
To balance the density of the bagels, you need a rich custard base. Here is what you need:
- Bagels: You will need 4 cinnamon crunch bagels. These are ideal because they already contain sugar and spice, but plain egg bagels work too if you increase the spices.
- Eggs: 4 large eggs provide the binding power for the pudding.
- Milk: 3-½ cups of 2% milk offers enough creaminess without being too heavy, though whole milk works for a richer result.
- Vanilla Extract: 2-½ teaspoons enhances the sweetness of the cinnamon.
- Butter: ¼ cup salted butter, cubed, creates the base of the glaze.
- Brown Sugar: ½ cup packed brown sugar melts with the butter to create a caramel sauce.
- Confectioners' Sugar: Optional, for dusting the finished dish.
How to Make Bagel Bread Pudding
Prepare the Custard
Preheat your oven to 350°F and grease a 13x9-inch baking dish. In a large mixing bowl, whisk together the eggs, milk, and vanilla extract until fully combined and frothy.
Soak the Bagels
Cut your bagels into 1-inch cubes. Add them to the liquid mixture and gently stir to coat every piece. Transfer the mixture to your prepared baking dish. Let this stand for 15 minutes. Do not skip this-bagels are dense sponges and need time to drink up the liquid.
Make the Glaze
While the bagels are soaking, place the cubed butter and packed brown sugar in a small saucepan over medium-low heat. Cook and stir constantly until the butter is melted and the sugar has dissolved into a smooth sauce. It should look like a thin caramel.
Bake
Pour the butter and sugar mixture evenly over the top of the soaked bagels in the baking dish. Place the dish in the oven and bake, uncovered, for 45 to 50 minutes. You are looking for the top to be puffed and golden brown, and the center should be almost set (it should jiggle slightly as a whole unit, not ripple like water).
Cool and Serve
Remove from the oven and let the pudding stand for 15 minutes. This resting period allows the custard to firm up so you can scoop it out cleanly. Dust with confectioners' sugar just before serving if you want an extra touch of sweetness.
Common Mistakes to Avoid
- Rushing the Soak: If you bake immediately after mixing, you will end up with dry, hard chunks of bagel floating in scrambled eggs. The liquid must absorb into the bread.
- Using Fresh Bagels: While possible, fresh soft bagels can disintegrate slightly. Day-old or slightly stale bagels actually work better as they absorb liquid more efficiently without falling apart.
- Overbaking: If the top gets too dark before the center is set, tent the dish loosely with aluminum foil for the last 10 minutes of baking to prevent burning the sugary crust.
Tips and Tricks for Success
- Cube Size Matters: Try to cut the bagel pieces into uniform 1-inch chunks. If the pieces vary too much in size, the small ones will dissolve and the large ones will remain dry in the center.
- Cream Cheese Pockets: For a true "bagel with schmear" experience, you can dot small cubes of cold cream cheese throughout the baking dish before pouring the glaze over.
- Test for Doneness: Insert a knife into the center of the pudding. It should come out clean, without raw liquid egg attached to it.
Variations
- Raisin Walnut: Use cinnamon raisin bagels and toss in a handful of chopped toasted walnuts for added crunch.
- Pumpkin Spice: In the fall, whisk a teaspoon of pumpkin pie spice and a few tablespoons of pumpkin puree into the egg mixture.
- Savory Twist: Use everything bagels, skip the sugar/vanilla, and use a savory custard with cheese, sausage, and herbs for a breakfast casserole.
How to Serve
This dish is rich enough to stand on its own, but it pairs wonderfully with something acidic to cut the sweetness, like a bowl of fresh berries or a grapefruit half. For an indulgent brunch, drizzle with warm maple syrup or a dollop of whipped cream.
Make Ahead and Storage
- Overnight Prep: You can assemble the bagel and egg mixture in the baking dish, cover it tightly, and refrigerate it overnight. This actually improves the texture. Just make the butter-sugar glaze right before baking the next morning.
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat individual portions in the microwave, or warm the whole dish in the oven at 300°F covered with foil until heated through.
Recipe Notes / What I Learned
I learned that because cinnamon crunch bagels often have a sugary topping already, adding sugar to the egg custard itself (like in traditional bread pudding) makes the dish too sweet. Relying on the bagels' inherent sweetness and the top glaze provides the perfect balance.
Nutrition Snapshot
One serving contains approximately 380 calories, 12g fat, and 55g carbohydrates.
Bagel Bread Pudding
Equipment
- Large bowl
- 13-in. x 9-in. baking dish greased
- Small saucepan
Ingredients
Group: Pudding Base
- 4 eggs
- 3-½ cups 2% milk
- 2-½ teaspoons vanilla extract
- 4 cinnamon crunch bagels, cut into 1-inch pieces (about 10 cups)
Group: Topping / Glaze
- ¼ cup butter, cubed
- ½ cup packed brown sugar
Group: Garnish (Optional)
- confectioners' sugar
Instructions
- Preheat oven to 350°F.
- In a large bowl, combine the eggs, milk and vanilla. Gently stir in bagels. Transfer to a greased 13-in. x 9-in. baking dish; let stand for 15 minutes or until bagels are softened.
- Meanwhile, place butter and brown sugar in a small saucepan; cook and stir over medium-low heat until sugar is melted. Pour over baking dish.
- Bake, uncovered, at 350° for 45-50 minutes or until the top is puffed and center is almost set. Let stand for 15 minutes.
- If desired, dust with confectioner sugar and serve warm.
Notes
Nutrition
FAQs
Can I use milk substitutes?
Yes, almond milk or oat milk work well, though the custard will be slightly less rich than if using dairy milk.
Why is my pudding watery?
This usually happens if the ratio of liquid to bread is too high, or if the pudding wasn't baked long enough. Ensure you are using approximately 10 cups of cubed bagels.
