Bagel and Berry Bread Pudding

18 02 2014

Bread pudding is a great way to use up bread that goes stale, same can be said for bagels. I had a bag of old bagels hanging out in the fridge that I had no intention of throwing out. Most bread puddings are made with cream, but I lightened this dessert up with skim milk and used applesauce rather than butter. Albeit not as creamy as the more fattening version, this is easy and delicious….making it possible to have your bread pudding, and eat it too! 🙂

Bagel and Berry Bread Pudding

Bagel and Berry Bread Pudding

The following makes 4-6 servings (adapted from Sugar Plum Blog):

  • 3 Tbsp unsweetened applesauce
  • 2 cups skim milk
  • 1/2 cup honey
  • Ground cinnamon
  • 3 large eggs
  • 2 tsp vanilla
  • Zest of half a lemon
  • 6 cups chopped bagels (I used whole wheat, but blueberry would add even more flavor)
  • 3/4 cup frozen raspberries
  • 1/2 cup frozen blueberries

Preheat oven to 350, and spray an 8×8 baking dish with non-stick spray.

In a large mixing bowl, whisk eggs, vanilla and lemon zest.

Meanwhile, heat applesauce in a saucepan over medium heat. Whisk in milk, honey and a good sprinkle of cinnamon (enough to see the speckles throughout as you’re whisking); bring to a simmer, whisking occasionally. Remove from heat.

Gradually whisk in hot milk with the eggs until well combined. Do this slowly to ensure you don’t scramble the eggs – whisk fast!

Stir in the chopped bagels and mix well. Allow bagels to soak up the custard for 15 minutes. Then fold in half of the berries.

Transfer mixture to prepared baking dish and top with the rest of the berries and a dusting of cinnamon.

Bake 40-50 minutes until golden and bubbly, and set. Allow to cool slightly, then serve immediately.

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