Blueberry Bagel Bread Pudding

4.50 from 2 votes

Blueberry Bagel Bread Pudding

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!

Prep Time10

Cook Time40

Total Time50

Course: Breakfast, Dessert

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 174kcal

Author: Nicole Durham

Cost: Recipe $3.60 / Serving $0.45

Equipment

Ingredients

4 whole bagels, cubed ($1.32)
4 tablespoons unsalted butter, melted ($0.50)
4 large eggs, lightly beaten ($0.60)
2 cups milk ($0.40)
¼ cup granulated sugar ($0.09)
¼ cup brown sugar ($0.11)
½ teaspoon ground cinnamon ($0.04)
1 teaspoon vanilla extract ($0.03)
¼ teaspoon salt ($0.01)
¼ cup blueberries, fresh or frozen ($0.50)

US Customary - Metric

Instructions

Preheat. Preheat the oven to 350°F and grease an 8x8 baking dish or a 2 quart casserole dish.
Assemble. Place the cubed bagels in the prepared dish and drizzle evenly with the melted butter.
Mix Custard. In a bowl, whisk together the eggs, milk, granulated sugar, brown sugar, cinnamon, vanilla extract, and salt until smooth.
Pour. Pour the egg mixture evenly over the bagels, pressing gently so the bread absorbs the liquid.
Top. Sprinkle the blueberries evenly over the top.
Bake. Bake for 40 to 45 minutes, or until a knife inserted in the center comes out clean and the internal temperature reaches at least 160°F.
Serve. Serve warm, with maple syrup if desired.

Notes

Even Mixing. Whisk the egg mixture thoroughly to avoid streaks of egg white.
Make Ahead. Assemble the night before, cover, and refrigerate. Let sit at room temperature for 30 to 60 minutes before baking.
Storage. Refrigerate leftovers for up to 5 days or freeze baked portions for up to 4 months without sauce.
Reheating. Reheat individual portions in the microwave for 1 to 2 minutes.

Nutrition