Thursday, April 13, 2006

a decadent breakfast

Lisette’s company had lots of left over bagels, so she got creative and made one of my favorite desserts. I love bread pudding, and using Epicurious, a wonderful site for online recipes from Bon Appétit and Gourmet magazine, she adapted this classic:


2 cups whole milk
1 cup sugar
4 large eggs
3 tablespoons unsalted butter, melted
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
7 slices crustless white bread, cut into 3/4-inch cubes (about 3 1/2 cups)
1 large Granny Smith apple, peeled, cored, cut into 1/2-inch cubes
2/3 cup raisins
Additional ground cinnamon

Preheat oven to 350°F. Butter 11x7-inch glass baking dish. Whisk first 6 ingredients in large bowl to blend. Fold in bread, apple, and raisins. Pour batter into prepared dish. Bake pudding 30 minutes. Sprinkle with additional cinnamon. Bake pudding until top is golden and center is set, about 35 minutes longer.

I like using a batard, but the cinnamon raisin bagel proved to be an innovative twist. The bagel does not combine as well with the custard, but the added spice and texture are nice additions. The recipe makes a fantastic dessert and an even more decadent breakfast.