basic beer bread pudding recipe (but made with bagels)
Over the weekend Lanet and I, along with Chrissy from The Taylor House, had the pleasure of hosting a MN Meet-up for bloggers in our state. That’s not what this post is about. No, this one is about the left-over bagels. Brueggers Bagels and Great Harvest supplied bagels and bread for the morning portion of the day. And there were leftovers.
I know, how can that be?
I have no idea and I don’t question the powers that be that smiled on me that day. I just said thank you and went on my happy way with my left-over bagels. See, I knew full well that those bagels were going to mix up with some beer and create beautiful bread pudding magic. This bread pudding recipe is a basic version using beer. It’s easy to make, lighter in calories than most (because of the beer substitute) and will make your comfort food taste buds sing!
Start with day-old bagels and breads.
- Try not to include any really varying flavors. We used sweet, basic, and sesame flavors.
Cut the bagels and bread into bite-sized pieces
- Let children break bread and bagels into pieces for your pudding…they love it!
Place your cut bagels into a greased 9 by 13 pan and pour a bottle of dark beer over all of the bread. Stir it to make sure all the bread gets coated. Let soak for about 1 hour.
- dark beers work best because of their rich flavor.
- try using flavored beers for a fun variety!
- soak your bread longer if you use large pieces or have exceptionally dry bread
Look at all that beer soaked bagel magic!!! Yum!
After the bread has soaked you need to make up your bread pudding “glue”. Melt your butter, add your cream, and then your brown sugar and spices.
- I use brown sugar for this recipe because of the richness it develops with the beer.
- Don’t try to sub out your heavy cream for something lighter, it just won’t work.
- Keep the heat on medium and stir often.
In another bowl crack your eggs and give them a good mixing!
- Feel free to add another egg if you like your bread pudding a bit “thicker”
Add your warm cream mixture to your eggs and beat well. Pour the whole thing onto your soaked bread. Bake that up in a 350 degree oven…yum!
- 6 cups bite-sized day old bagels
- 3 tablespoons of butter
- 2 cups whipping cream
- 4 eggs
- 12 oz dark beer
- 2 tsp vanilla
- 1 cup brown sugar
- 1 tsp cinnamon
- 1 tsp ginger or cloves (cloves for a darker flavor, ginger for a brighter flavor)
- Cut your bagels and bread into bite sized pieces. Place into greased 9 by 13 pan.
- Pour your beer over the bread tossing to coat all the pieces. Let sit for 1 hour.
- In a medium sized saucepan melt the butter on medium heat.
- Add the cream, vanilla, sugar, and spices to the butter. Whisk until smooth and warm.
- Crack the eggs into a separate bowl, beat well.
- Pour warm cream into the egg mixture and whisk well.
- Pour cream and egg mixture over the cut bread.
- Bake in preheated 350 degree oven for 1 hour or until knife inserted in center comes out clean.
- Serve bread pudding with cream or ice cream!
If you like this bread pudding recipe, you might like some of our other classics. The chocolate cake, shortbread, and our butternut squash cake are all good options. Oh, and our gluten-free cheesecake. Don’t know why you’d be looking at this bread pudding recipe if you can’t have gluten…but hey! It takes all sorts…