Bagel Bread Pudding

At one point this year, we thought that Techie Smurf and his family would be visiting now, so we could all go to Disneyland and see the new Star Wars attraction.  I tossed a bunch of bagels into the chest freezer, for easy breakfasts.

Three months into the pandemic, Los Angeles is going to be one of the last places reopened in the entire country.  Disneyland is in Orange County, but so many come from everywhere to visit, it could be a year before we go.  And I still have bagels in the freezer.

A couple of them are french toast bagels, which taste just like french toast with maple syrup.  I decided to chop up half of one and make bread pudding out of it.  By the time I developed the recipe, that half a bagel was two servings.  So one bagel makes four.  When did bagels get that big?  I went back and cut the remaining bagels in half before returning them to the freezer, so I'm not temped to eat a whole one any time soon.

This recipe works with any kind of bagel.  Just tailor the flavorings.  I didn't add any sugar because the bagel is so sweet, but a blueberry or raisin might benefit from a touch of brown sugar.  Got an everything bagel?  Omit fruit and add chopped rosemary or diced celery for a savory version resembling stuffing.  A plain bagel could go either way.

*1 large (bakery) bagel or 2 out of the package
*2 ripe bananas
*2 Tb raisins
2 eggs
*1 C milk
pinch of salt

1.  The day before, slice bagel into small pieces and lay out to get stale.  Alternately, you can toast the pieces briefly to remove some moisture, but natural staleness is better.

2.  Mash bananas.  Combine in a bowl with raisins, eggs, milk, and salt into a custard base.  Add bagel pieces and let them soak while you do the next step.

3.  Preheat oven to 350º.  Butter a small casserole or 4 1-cup ramekins.  Set in a baking dish.  Start boiling a quart of water.

4.  Fill ramekins (or casserole) evenly with pudding mixture.  Place pan in oven, then add boiling water to the pan halfway up the sides of the ramekins.  This will ensure even baking.

5.  Bake until custard is set, about 30 minutes.  Remove from water bath and allow to cool 5 minutes before serving.

Difficulty rating  π