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Bagel Pudding

Bagel Pudding




3 Kirkland Signature plain bagels
3 large eggs
1 1/4 cups 2% or whole milk
1/2 cup half-and-half

1/4 cup sugar
1 1/2 teaspoons ground cinnamon
1 tablespoon vanilla extract
1/2 cup pecan halves (optional)

Butter

Cut bagels into 1/2- to 1-inch cubes. Spread outon a cookie sheet and let dry overnight.
Place eggs, milk, hall-and-half, sugar, cinnamon, vanilla and pecans in a large bowl and blend thoroughly. Add bagel cubes and mix gently by hand.


Liberally butter the bottom and sides of an 8-inch round cake pan. Pour the contents of the bowl into the pan and spread evenly. Cover with plastic wrap and refrigerate for at least 3 hours and up to overnight.

Preheat oven to 350°F. Remove the plastic wrap and bake the pudding for 20-25 minutes, or until golden brown and firm to the touch. Makes 6 sewings.

Tips: To serve 12, double the amount of all ingredients, place in a 13-by-9-inch pan, and bake for 25-30 minutes. Garnish with berries if desired.
Bagel Pudding Reviewed by Unknown on 2/28/2020 Rating: 5
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