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Bagel Pudding with Prunes and Raisins

For a chocolate version, substitute 3/4 pound bittersweet chocolate (either in small chips or chopped from a small block) for the prunes and raisins. Recipe courtesy of Russ and Daughters.

  • prep: 30 mins
    total time: 4 hours 30 mins
  • servings: 8

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Ingredients

  • 3 large eggs
  • 1 large egg yolk
  • 1 cup sugar
  • 1 tablespoon pure vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 2 cups half-and-half
  • 1 cup whole milk
  • 4 or 5 day-old plain bagels, crusts removed and cut into 1/2-inch cubes (8 cups)
  • Unsalted butter, for baking dish
  • 1 1/4 cups halved pitted prunes (8 1/2 ounces)
  • 3/4 cup seedless raisins (3 1/2 ounces)
  • Vanilla ice cream, for serving

Directions

  1. Step 1

    Whisk together eggs, egg yolk, sugar, vanilla, and cinnamon in a large bowl until smooth. Whisk in half-and-half and milk. Add bagel cubes, and toss to coat. Let mixture sit, stirring occasionally, until bread absorbs some of the liquid, about 1 hour.

  2. Step 2

    Preheat oven to 325 degrees. Butter an 8-inch square baking dish (2 inches deep). Stir prunes and raisins into bagel mixture, and transfer to dish. Bake until top is golden brown and a toothpick inserted in center comes out clean, about 1 hour (if top browns too quickly, tent with foil). Let cool completely on a wire rack. Cut into squares, and serve with ice cream.

Source
Martha Stewart Living, September 2012

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Reviews (2)

  • 28 Aug, 2012

    sorry, es half-and-half

  • 28 Aug, 2012

    qué significa 2 tazas de half-to-half,? mitad y mitad de que