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.
Martha Stewart Living, September 2012
- Prep Time 30 minutes
- Total Time 4 hours 30 minutes
- Serves 8
- 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
- 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.
- 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.
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