Bagel Pudding with Prunes and Raisins

Name: Bagel Pudding with Prunes and Raisins
Prep time: 30 min
Total time: 270 min
Ingredients: 3 large eggs; 1 large egg yolk; 1 cup sugar; 1 tablespoon pure vanilla extract; 0.25 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; 1.25 cups halved pitted prunes (8 ½ ounces); 0.75 cup seedless raisins (3 ½ ounces); Vanilla ice cream, for serving

2.8

(33)

2 Reviews

By

Martha Stewart Editors

Updated on May 16, 2017

Prep Time:

30 mins

Total Time:

4 hrs 30 mins

Servings:

8

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.

Ingredients

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

Directions

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.