This fall inspired take on bread pudding is SO incredibly good! Made with a cinnamon sugar bagel as its base, each bite is soaked in a creamy custard and topped with an extra sprinkle of cinnamon sugar before baking. A light vanilla glaze brings everything together for the perfect cozy, small batch treat!
Cinnamon Bagel Bread Pudding
This take on bread pudding is absolutely to die for! Made with cinnamon sugar bagels cut into bite sized pieces, topped with a sweet cinnamon sugar topping, and finished with a drizzle of vanilla glaze. It's everything you love about a cozy fall dessert, all wrapped up in one delicious bite!
Ingredients
- 1 cinnamon sugar bagel, cut into bite sized pieces
- 1 egg yolk
- 1/3 cup (80mL) whole milk
- 1 Tbsp (15mL) heavy cream
- 1 Tbsp (12g) brown sugar
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon
- 1/8 tsp salt
- 1/2 Tbsp (8g) unsalted butter, melted
- 1 tsp (4g) granulated sugar
- 1/4 tsp cinnamon
- 2 Tbsp (15g) powdered sugar
- 2 tsp whole milk
- 1/4 tsp vanilla paste
Instructions
- Cut the cinnamon sugar bagel into bite sized cubes and arrange them inside a 10 oz ramekin.
- In a medium bowl, whisk together the egg yolk, whole milk, heavy cream, brown sugar, vanilla extract, cinnamon, salt, and melted butter until combined.
- Pour the custard mixture evenly over the bagel pieces. Using a spoon or spatula, gently press down on the bagel cubes to help them absorb the custard.
- In a small bowl, combine the granulated sugar and cinnamon for the topping. Sprinkle evenly over the bagel mixture.
- Allow the bread pudding to soak for 20 minutes. If the mixture looks a little dry, pour 2 teaspoons of milk over any bagel pieces that are still exposed.
- While the bread pudding soaks, preheat the oven to 350°F.
- Bake for 24–26 minutes, or until the custard is set and the top is golden. Allow to cool slightly.
- In a small bowl, whisk together the powdered sugar, milk, and vanilla paste until smooth. Drizzle over the bread pudding and enjoy warm!
Notes
This recipe is made in a 10 oz ramekin, but you can use an 8 oz or 12 oz ramekin if that's what you have on hand. Just keep an eye on the baking time, as it may vary slightly depending on the size and depth of your ramekin!
Nutrition Facts
Calories
352Fat
19 gSat. Fat
10 gCarbs
40 gFiber
1 gSugar
38 gProtein
6 gSodium
340 mgCholesterol
237 mgNet carbs
39 gNutritional information is an estimate and may vary depending on the specific brands and ingredients used.
Ingredients You’ll Need
Cinnamon sugar bagel, melted butter, egg yolk, brown sugar, whole milk, heavy cream, vanilla, cinnamon, salt.
Common Questions & Troubleshooting Tips
Can I use a regular bagel instead of a cinnamon sugar bagel?
Absolutely! You can use just about any bagel flavor your heart desires. I considered trying apple crumble, french toast, or apple cinnamon bagels, and I think any fall inspired flavor would work beautifully in this recipe. A plain bagel will also work just fine!
Can I make this ahead of time?
I recommend assembling and baking this bread pudding the same day for the best results. However, you can cut the bagel into bite sized pieces and prepare the custard mixture ahead of time. Combine them when you're ready to bake!
My bagel isn't absorbing the custard. What should I do?
Use a spoon or spatula to gently press the bagel pieces down into the custard, making sure each piece has a chance to soak. If you have bagel pieces sticking out above the custard, add more milk (1 teaspoon at a time) to increase the liquid. Allow the bread pudding to soak for 15–20 minutes before baking to give the bagel plenty of time to absorb the custard.
Made this recipe?
I'd love to hear how it turned out! Leave a rating and a comment below to let me know what you thought!
