My favorite thing about bread pudding is that it’s SO DELICIOUS. My second favorite thing about bread pudding is that it’s basically French toast. My third favorite thing about it is that it can be made with bagels, and Bruegger’s Bagels recently launched their super-tasty pumpkin bagels just in time for fall, and this bread pudding is so happy about it!
(Favorite thing number three is something I just recently learned with this recipe. I have Bruegger’s and baked French toast to thank. If I’m honest, this probably was made with less than 6 bagels because Elliot and I sampled so many while we were letting them dry out to absorb milky sweet custard.)
I baked these bagel nuggets in my favorite big enamel casserole dish, but I wouldn’t put it past ya to bake them in individual cups. (Even tho it looks cute scooped and garnished after! See below.)
This tastes perfectly pumpkin-y spiced. It’s like breakfast pumpkin pie or a bread sundae (in a good way!) or the perfect fall-time porch dessert. What’s cool about it is that it’s assembled the night before! And the caramel can be made early too! So pop this in the fridge and then cook it while dinner’s being eaten. The guests AND THE WORLD will be so happy that you thought ahead like a real Ina.
Pumpkin Bagel Bread Pudding w Caramel Sauce
- 6 Bruegger’s pumpkin spice bagels
- 1 1/2 cups fat-free (skim) milk
- 1 1/2 cups whole milk
- 1/2 cup heavy whipping cream
- 1/2 cup granulated sugar
- 1/4 cup canned unseasoned pumpkin puree
- 1 teaspoon ground cinnamon
- 1 tablespoon vanilla
- 3 large eggs, beaten
- 1 cup sugar
- 2 T light corn syrup
- 1/4 cup water
- 1/2 cup heavy cream
- 1 t kosher salt
- 1/4 cup sour cream
- Cut bagels into bite-size cubes; place on tray. Cover with clean dish towel to dry out a bit. (A few hours-overnight)
- While bagel cubes are drying out, in 2-quart saucepan, heat both milks, cream, 1/2 cup granulated sugar, the cinnamon, vanilla and pumpkin puree for 5 minutes or until warm throughout, stirring constantly. Beat eggs into mixture.
- Dunk bagel cubes into milk-egg mixture; place in greased casserole dish. Repeat with all of the bagel pieces. Pour with remaining milk to cover the mixture (Or most of it, you don’t wanna drown the bagels.) Cover unbaked bread pudding; refrigerate at least 4 hours or overnight.
- Meanwhile make the caramel sauce. Combine the sugar and corn syrup with water in a medium saucepan, stirring carefully as to not splash the side of the pan. Cook over high heat until a kitchen thermometer reads 350 degrees F or until the mixture is a dark amber in color, 6-8 minutes. Remove from heat, and slowly add the cream, and then the fleur de sel. Whisk in the sour cream and set aside to cool. Transfer to a jar and chill until time to serve bread pudding. Re-warm for easy drizzling.
- Heat oven to 350°F. Remove pudding from refrigerator; uncover. Bake 30 to 35 minutes. Remove from oven; serve warm with caramel sauce and whipped cream if you want! Sprinkle with cinnamon, if you’re feeling it!
I was paid by Bruegger’s Bagels to promote their product. But don’t let that make you feel weird. My love for turning bagels into bread pudding is real. Thanks for supporting the sponsors that I get to help me keep doing what I love.