May 11, 2009

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Have left over bagels from this weekend’s Mother’s Day brunch? Test out this bread pudding recipe from The Leftover Queen: INGREDIENTS: 4 cups of bagel pieces 3 ½ cups of whole milk ½ cup of caramel coffee creamer 3 eggs ½ cup melted butter 1 cup of sugar 1 c. shredded coconut ¾ cup chocolate chips 1 tsp pure vanilla extract Directions: Preheat oven to 350º F. Butter a large baking dish. Place bagel pieces into baking dish, sprinkle with coconut and chocolate chips. In a separate bowl, whisk together the milk, coffee creamer, eggs, melted butter, vanilla and sugar. Once sugar has melted, pour custard over the bagel pieces and bake for about 45 minutes. Remove from oven and serve immediately with vanilla ice cream or whipped cream… but really it should be covered in both. Enjoy!

Have left over bagels from this weekend’s Mother’s Day brunch? Test out this bread pudding recipe from The Leftover Queen:

INGREDIENTS:

4 cups of bagel pieces
3 ½ cups of whole milk
½ cup of caramel coffee creamer
3 eggs
½ cup melted butter
1 cup of sugar
1 c. shredded coconut
¾ cup chocolate chips
1 tsp pure vanilla extract

Directions: Preheat oven to 350º F. Butter a large baking dish. Place bagel pieces into baking dish, sprinkle with coconut and chocolate chips. In a separate bowl, whisk together the milk, coffee creamer, eggs, melted butter, vanilla and sugar. Once sugar has melted, pour custard over the bagel pieces and bake for about 45 minutes. Remove from oven and serve immediately with vanilla ice cream or whipped cream… but really it should be covered in both.

Enjoy!

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