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!
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 the eggs, milk, sugars, cinnamon, vanilla, and salt 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
Mixing Egg Mixture: Ensure thorough mixing to avoid streaks of unmixed egg white.Doneness Check: Use a food thermometer; internal temperature should be at least 160°F.Storage: Leftover bread pudding can be refrigerated for up to 5 days. Freeze baked bread pudding for up to 4 months in a well-sealed container (without sauce).Reheating: Reheat by placing a portion on a plate and microwaving for 1-2 minutes.Make Ahead: Prepare the dish the night before, cover it, and bake it the next morning after allowing it to come to room temperature for 30 minutes to an hour.