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Leftover Bagel Bread Pudding

This Bagel Bread Pudding Recipe is so easy and quick to make, it will blow your socks off.

The other day we bought a package of cheap, plain bagels that just didn’t taste very good. No matter how long we toasted them and what we topped them with. I hate to throw out food so I thought to myself, “Hey, why not make some bread pudding?”

I already had a recipe for regular bread pudding that I have made many times. I used that as the base and instead of adding 6 slices of regular bread I added my leftover bagels instead.

Bagel Bread Pudding

Here is my Bagel Bread Pudding Recipe. It is a easy to make in a pie dish with just a few simple ingredients. You can add or subtract ingredients depending on your taste and which type of bagels you have on hand.

Ingredients You Need:

  • 3 Plain Bagels
  • 2 Tbsp. melted Butter
  • 1/4 cup Raisins
  • 1/4 cup dried Cranberries
  • 1/8 cup slivered Almonds
  • 4 Eggs
  • 3/4 cup Sugar
  • 2 cups of Milk
  • 1 tsp. Vanilla
  • 1 tsp. ground Cinnamon

Baking Directions:

Cut up the leftover bagels into small chunks and add them to a greased baking dish.

In a medium sized mixing bowl combine the rest of the ingredients and mix until well blended.

Pour the mixture over the bagels.

Bake in a 350 ° F oven for about 45 minutes or until golden brown. Easy, right?

Bagel Bread Pudding Recipe

There is no better way to use up old bread or leftover bagels than in a bread pudding.

This leftover Bagel recipe always comes out deliciously sweet. If you don’t like dried fruits, you can omit the raisins and cranberries altogether. You can also add more almonds or other nuts if you like.

It’s fun to use different ingredients in this recipe. For instant, you could use Blueberry Bagels and add dried blueberries instead of raisins. How about using up your stale Cinnamon bagels and adding a touch of honey?

Bagel Bread Pudding Recipe

This leftover bagel bread pudding comes out delicious every time I make it. I have also made this same bread pudding recipe using leftover breads of all sorts, like white Italian bread and cinnamon toast.

Can you think of any other Bagel flavors and ingredient combinations that would be good in this bread pudding? Leave us a comment below.

31 Responses to Leftover Bagel Bread Pudding

  • This looks really good! Could a milk substitute like almond milk be used? I’m a little lactose intolerant and milk does not agree with me.

    • I love the sound of this recipy and will try it tonight using walnuts and bananas. I also am lactose intolerant and usually use lactaid whole milk when baking so recipes come out richer. soy or almond milk can be substituted but sometimes comes out a little more liquidy I just cut back by a tablespoon or so.

  • Hi Colleen,
    Sorry about the late reply, we’ve been off-grid for a little while.

    I think almond milk would be a great substitute, you could even cut back on the sugar a little bit. Using a sweeter almond milk instead of regular milk might just make this recipe a little bit better yet, if that’s even possible. :)

    Give it a try and let us know how it turned out.

  • Just wanted to say thanks for a great recipe! I made this with almond milk and it turned out fantastic, even with unsweetened almond milk. It’s a keeper!

  • Fantastic reviews from coffee reception at my church last month, made with whole wheat bagels. Just made it again for tomorrow morning. Works beautifully to make it the night before, refrigerate, and bake in the morning. Served warm with coffee, it is outstanding. Tomorrow, I will drizzle a very thinly deluted prepared vanilla frosting. Next time, I will add dehydrated apples, also. Thanks for a great recipe.

    • You’re welcome! :) This is truly a very versatile bread pudding recipe and fun to try with different ingredients. I love the idea of drizzling diluted vanilla frosting over them. Yum! I will have to do that next time. – Silke

  • Just dished this up in a blueberry bagel version with a touch of nutmeg. So good! I have had trouble making a good bread pudding but this was fabulous. Next time I would skip the frozen blueberries we added – too wet. Dried would be better. Sliced almonds would have been great. Thank you!

  • What size baking dish does this receipe require? Thank you.

  • If using mini bagels how many would you need? Also can the recipe be cut? I’m home alone.

    • Here’s how I judged it. I have a pyrex 9×11 baking dish and just filled it with bagel chunks to just below the rim. I then added an extra egg and about half a cup more milk to the recipe to fill it to just below the rim. You could easily use a smaller baking dish and cut the recipe in half. With a smaller portion the baking time would likely be less. I’d say to cut the baking time down to maybe 25-30 minutes then just use your best guess if you need more time. You want it browned but not burnt.

  • I agree with Cap!

    Trying out a savory version of this bread pudding with dry Italian bread slices, mushrooms, cheese and herbs. :)

  • Thank you so much for sharing this recipe, my husband and I loved it <3

  • this recipe is very good! added a little ginger and cardamom. Had old stale sesame bagels to work with, but the dish came out beautifully. Crunchy on the top and delicious custard like consistency on the bottom, and super easy. I alway thought these sort of dishes had to sit awhile before baking. I love how fast and easy your recipe is. A success in our household.

  • Every bagel bread pudding recipe turns out to eggy and tastes like scrambled eggs instead of bread pudding😖

  • I su substituted dark brown sugar (for the regular white sugar)…this way, the bread pudding came out more golden brown instead of so white and pale. Also, I used frozen cranberries to reduce the sugar (or offset the added sugar content as so used dark brown sugar), and added a squeeze of 1/2 a small orange to increase the orange flavor. The bagels I used were whole wheat, day olds from Brueggers which I’d put in the fridge and nearly forgotten about for another 3 days…turned out to be a great breakfast bread pudding!

    • Great substitutions, thank you so much for sharing. I will try frozen cranberries next time, less sugar is always good.

      I didn’t think the bread pudding turned out pale, I think the lighting was just a little off and I didn’t adjust it with a photo editing program. Next time I make this recipe I will take some new pictures.

  • 1. banana-bread bread pudding

    2. stale cinnamon rolls

    I’ve found all sorts of things do well in a bread pudding – I also like that thick-crust panier bread – leave the crusts on and the tips get deliciously crunchy

  • Just curious, can I make it up ahead of time the night before I bake it??

    • Hi Colleen, I don’t see why you couldn’t make it the night before. Just wrap it tightly with foil and keep in the fridge until the morning when you’re ready to bake it.

  • Going to try this with some pumpkin bagels that I got in early fall and had to freeze because we never got around to eating them.

  • I made this left over bagel bread pudding using plain and whole wheat bagels; I also tossed a can of sliced peaches with the syrup and it came out delicious!! I followed the basic recipe but the only fruit I had was canned peaches. Everybody loved it!! I will be making this again maybe with apples next time!

  • Made with leftover 100% whole wheat bagels. No almonds (just didn’t have any). Used the stated amount of raisins but, also threw in a scoop of dried cherries. Delish!

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