Bagel Bread Pudding

By bweber

Ingredients

• SAUCE:
• 4 large eggs
• 3-1/4 cups 2% milk
• 1 cup sugar
• 3/4 cup butter, melted
• 2 teaspoons ground cinnamon
• 2 teaspoons vanilla extract
• 1 teaspoon ground nutmeg
• 6 cinnamon-raisin bagels, cubed (about 10 cups)
• 1-1/3 cups raisins
• 1/2 cup 2% milk
• 1 teaspoon white vinegar
• 1 cup sugar
• 6 tablespoons butter, cubed
• 2 tablespoons bourbon
• 1 tablespoon light corn syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda

Preparation

Step 1

In a large bowl, whisk eggs, milk, sugar, melted butter, cinnamon, vanilla and nutmeg until blended. Stir in cubed bagels and raisins. Transfer to a greased 13x9-in. baking dish. Refrigerate, covered, several hours or overnight.

Preheat oven to 350°. Remove bread pudding from refrigerator; uncover and let stand while oven heats. Bake 40-45 minutes or until puffed, golden and a knife inserted near the center comes out clean.

For sauce, mix milk and vinegar; let stand 5 minutes. In a small saucepan, combine remaining sauce ingredients; stir in milk mixture. Bring to a boil. Cook and stir until sugar is dissolved. Serve with warm bread pudding. Yield: 15 servings (1-1/3 cups sauce).