Bagel Pudding
Bagel Pudding
3 Kirkland Signature plain bagels
3 large eggs
1 1/4 cups 2% or whole milk
1/2 cup half-and-half
1/4 cup sugar
1 1/2 teaspoons ground cinnamon
1 tablespoon vanilla extract
1/2 cup pecan halves (optional)
Butter
Cut bagels into 1/2- to 1-inch cubes. Spread outon a cookie sheet and let dry overnight.
Place eggs, milk, hall-and-half, sugar, cinnamon, vanilla and pecans in a large bowl and blend thoroughly. Add bagel cubes and mix gently by hand.
Liberally butter the bottom and sides of an 8-inch round cake pan. Pour the contents of the bowl into the pan and spread evenly. Cover with plastic wrap and refrigerate for at least 3 hours and up to overnight.
Preheat oven to 350°F. Remove the plastic wrap and bake the pudding for 20-25 minutes, or until golden brown and firm to the touch. Makes 6 sewings.
Tips: To serve 12, double the amount of all ingredients, place in a 13-by-9-inch pan, and bake for 25-30 minutes. Garnish with berries if desired.
3 Kirkland Signature plain bagels
3 large eggs
1 1/4 cups 2% or whole milk
1/2 cup half-and-half
1/4 cup sugar
1 1/2 teaspoons ground cinnamon
1 tablespoon vanilla extract
1/2 cup pecan halves (optional)
Butter
Cut bagels into 1/2- to 1-inch cubes. Spread outon a cookie sheet and let dry overnight.
Place eggs, milk, hall-and-half, sugar, cinnamon, vanilla and pecans in a large bowl and blend thoroughly. Add bagel cubes and mix gently by hand.
Liberally butter the bottom and sides of an 8-inch round cake pan. Pour the contents of the bowl into the pan and spread evenly. Cover with plastic wrap and refrigerate for at least 3 hours and up to overnight.
Preheat oven to 350°F. Remove the plastic wrap and bake the pudding for 20-25 minutes, or until golden brown and firm to the touch. Makes 6 sewings.
Tips: To serve 12, double the amount of all ingredients, place in a 13-by-9-inch pan, and bake for 25-30 minutes. Garnish with berries if desired.
Bagel Pudding
Reviewed by Unknown
on
2/28/2020
Rating:
Reviewed by Unknown
on
2/28/2020
Rating:
