Enjoy this blueberry bagel bread pudding recipe any morning of the week, or save it for special occasions and weekends. Bursting with flavor, fresh berries, and sweetness, this bread pudding is sure to become a fast favorite!
We are big fans of bread pudding around here (or at least, I am), but my kids are still undecided. Of course, that just means more for me!
We always buy bagels and keep them in the fridge, but on a busy week, they can easily get tucked in the back and forgotten. I love making Bread Pudding (with Hamburger Buns) and other stale bread, but bagels? Yes, them too!
Why This Recipe Works
- Great for leftover stale bagels. Bagels are always best when fresh, but tossing them out when they get stale can feel like a waste of money. Turn them into a fabulous breakfast and give them a new purpose.
- You can make it in advance! Have a bust morning planned, or want a special Christmas breakfast that doesn't take away from the morning festivities? This bread pudding can be prepped the night before and baked in the morning.
- Minimal effort. We use simple and basic ingredients as well as simple steps from chopping the bagels to whisking liquids, combining the two, and baking. This recipe is very simple and pretty foolproof too!
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🥘 Ingredients
- Blueberry bagels
- Butter
- Eggs
- Milk
- Granulated sugar
- Brown sugar
- Ground cinnamon
- Vanilla extract
- Salt
- Blueberries
For specific quantities, see the recipe card below.
🍽 Equipment Needed
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🔪 Instructions
Check out how to make blueberry bagel bread pudding with these simple step-by-step instructions:
Preheat your oven to 350 degrees F and grease the inside of an 8x8 baking dish or a 2 quart-sized casserole dish. Set it aside.
Cube your bagels into 1-inch-sized pieces and place them into the prepared baking dish.
Drizzle melted butter over the top of the bread.
In a mixing bowl combine all of the other ingredients until smooth and well blended.
Pour the mixture over the top of the bagel pieces. Try to get it to coat as much surface space as possible.
Lightly press down on the bread so that it's submerged into the egg mixture and becomes wet.
Top with some whole blueberries, if desired.
Bake in the oven for 40-45 minutes or until a knife can be inserted and come out clean.
Serve with maple syrup and enjoy.
📖 Variations
Bagels. You can use any bagel flavor for this recipe, as desired. While I wouldn't recommend the savory flavors, some great options can include:
- Cinnamon Raisin Bagels
- Plain Bagels
- French Toast Bagels
- Pumpkin Spice Bagels
- Cinnamon Swirl Bagels
- Mixed Berry
Bread Pudding Sauce
If desired, you can make some bread pudding sauce to serve over the top of this breakfast recipe. I found that I enjoyed it more with maple syrup, but the options are always great!
- 2 tablespoons melted butter
- 1 teaspoon vanilla
- ⅔ cups powdered sugar
- 2 teaspoons milk or water
- Mix it all together with a whisk until smooth, and then drizzle over the top.
🍴 Recipe Tips
You can keep your leftover bread pudding stored in an airtight container or covered casserole dish in the fridge for up to 5 days.
You can freeze baked bread pudding for up to 4 months if in a well sealed container (at least a few layers of foil. Make sure sauce has not been added before freezing.
I like to reheat mine before serving by placing a portion on a plate and microwaving for 1-2 minutes.
Make sure the egg mixture is mixed well enough that there are no streaks of unmixed egg white. If needed, a blender or electric mixer works great for this.
You can adjust the sweetness in this dish to make it sweeter or less sweet. I find that it is a perfect balance as-is, but you can choose to adjust to your tastes.
⏲️Make Ahead Instructions
You can prep this dish the night before and leave it covered in the baking dish until morning. Place it on the counter as the oven preheats, and then bake as directed.
Make sure that any glass casserole dish has at least 30 minutes to an hour at room temp before baking so that it doesn't explode from the heat.
💭 FAQs
Yes! Eggs help to make bread pudding more pudding-like. The goal is to have a crispy golden outer crust filled with a creamy pudding-like center, similar to what you'd find in french toast.
You will know that your bread pudding has finished cooking when it's golden in color and no longer looks wet. The egg whites shouldn't be translucent or jiggly, either. Using a food thermometer is the best way to know it's safe to eat. The internal temp should be a minimum of 160 degrees F.
It can be served hot, cold, or anywhere in between. I enjoy bread pudding when it's warm (mostly because of my sensitive teeth), but if you eat it after it's chilled, you'll find it's softer and more set, so it's also just as tasty.
More great breakfast recipes to check out soon
- Oreo Bread Pudding
- Air Fryer Custard Toast
- Crustless Veggie Quiche
- Peanut Butter Banana Overnight Oats
- Salted Caramel Banana Pancakes
- Easy Hashbrown Casserole
📖 Recipe
Blueberry Bagel Bread Pudding
Ingredients
- 4 whole bagels, cubed ($0.88)
- 4 tablespoon melted butter ($0.36)
- 4 eggs beaten ($0.32)
- 2 cups milk ($0.38)
- ¼ cup granulated sugar ($0.05)
- ¼ cup brown sugar ($0.04)
- ½ teaspoon cinnamon ($0.10)
- 1 teaspoon vanilla ($0.02)
- ¼ teaspoon salt ($0.02)
- ¼ cup fresh or frozen blueberries ($0.70)
Instructions
- Preheat your oven 350 degrees F and grease the inside of an 8x8 baking dish or a 2 quart sized casserole dish. Set it aside.
- Cube your bagels into 1 inch sized pieces and place them into the prepared baking dish.
- Drizzle melted butter over the top of the bread.
- In a mixing bowl combine all of the other ingredients until smooth and well blended.
- Pour the mixture over the top of the bagel pieces. Try to get it to coat as much surface space as possible.
- Lightly press down on the bread so that it's submerged into the egg mixture and becomes wet.
- Top with some whole blueberries, if desired.
- Bake in the oven for 40-45 minutes or until a knife can be inserted and come out clean.
- Serve with maple syrup and enjoy.
Notes
Variations
Bagels. You can use any bagel flavor for this recipe, as desired. While I wouldn't recommend the savory flavors, some great options can include:- Cinnamon Raisin Bagels
- Plain Bagels
- French Toast Bagels
- Pumpkin Spice Bagels
- Cinnamon Swirl Bagels
- Mixed Berry
Bread Pudding Sauce
If desired, you can make some bread pudding sauce to serve over the top of this breakfast recipe. I found that I enjoyed it more with maple syrup, but options are always great!- 2 tablespoons melted butter
- 1 teaspoon vanilla
- ⅔ cups powdered sugar
- 2 teaspoon milk or water
Recipe Tips
- Make sure the egg mixture is mixed well enough that there are no streaks of unmixed egg white. If needed, a blender or electric mixer works great for this.
- You can adjust the sweetness in this dish to make it sweeter or less sweet. I find that it is a perfect balance as-is, but you can choose to adjust to your tastes.
- You will know that your bread pudding has finished cooking when it's golden in color and no longer looks wet. The egg whites shouldn't be translucent or jiggly either. The best way to know it's safe to eat is to use a food thermometer. The internal temp should be a minimum of 160 degrees F.
Storage
- You can keep your leftover bread pudding stored in an airtight container or covered casserole dish in the fridge for up to 5 days.
- You can freeze baked bread pudding for up to 4 months if in a well sealed container (at least a few layers of foil. Make sure sauce has not been added before freezing.
Reheating
- I like to reheat mine before serving by placing a portion on a plate and microwaving for 1-2 minutes.
Make Ahead Instructions
- You can prep this dish the night before and leave it covered in the baking dish until morning. Place it on the counter as the oven preheats and then bake as directed.
- Make sure that any glass casserole dish has at least 30 minutes to an hour at room temp before baking so that it doesn't explode from the heat.
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