I hope everyone had a wonderful holiday break! SO and I traveled around New England a bit to see family, and I also had the opportunity to meet up with my high school friends, and have some of my bridesmaids meet for the first time!
That means a lot of eating out and not a lot of “blog-worthy” cooking, hence the almost 3-week hiatus. This year will be a busy one, so number of posts will probably be limited, but I am hoping to give myself some cooking challenges just to stay blog busy.
Right after the new year we had a minor snow storm, so I stocked up the refrigerator and our pantry with goods for the entire weekend. I bought a pack of bagels but didn’t have enough cream cheese to serve them. As they started getting stale, I thought I’d try them on a bread pudding.
Coincidently, I bought a jug of eggnog from Whole Foods just before Christmas, and we had about half of it leftover. I added some eggs, chopped up the bagels, soaked them together, baked it, and voila!
(I apologize for the cell phone photos on this post and the next few…I will try not to do that again)
I topped the bread pudding with a butterscotch sauce. The results came out pretty eggy, as expected, but it makes a perfect filling breakfast. The spiciness of the eggnog was perfect (depending on what kind of eggnog you have on hand, you may want to add some extra nutmeg).
2 cups eggnog (or 1 cup eggnog and 1 cup milk if you want a less eggy bread pudding)
4 stale bagels, chopped to 1-inch cubes
1 tbsp vanilla extract
4 tbsp butter
1/2 cup packed brown sugar
1/2 cup heavy cream (or half-and-half)
1. Grease a 8″x8″ pan with butter or cooking spray. Throw in cubed bagels. Whisk together eggs and eggnog in a separate bowl and pour over the bagels. Let the mixture soak for at least 1 hour in the refrigerator, and preferably overnight.
2. Preheat oven to 350F. Take the pan out of the refrigerator and let it rest at room temperature as the oven preheats. Bake for 30-40 minutes or until the center is set.
3. While the bread pudding is cooking, prepare the butterscotch sauce. Bring together vanilla extract, butter, brown sugar, and heavy cream in a medium saucepan over medium heat. Let it boil for 5 minutes, stirring constantly, as the sauce starts to thicken.
4. Once the bread pudding is ready, pour the butterscotch sauce over it. Let it sit for 5-10 minutes before serving. The bread pudding can be kept refrigerated for up to 1 week.