Bagel Pudding with Prunes and Raisins

Prep Time:
30 mins
Total Time:
4 hrs 30 mins

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.


  • 3 large eggs

  • 1 large egg yolk

  • 1 cup sugar

  • 1 tablespoon pure vanilla extract

  • ¼ 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 ¼ cups halved pitted prunes (8 ½ ounces)

  • ¾ cup seedless raisins (3 ½ ounces)

  • Vanilla ice cream, for serving


  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. 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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