Crock-Pot Bagel Bread Pudding for Fall

Bagel Bread Pudding

 It feels like fall here. Football season has begun and the temperature has dropped. It even rained this week! It’s time to start making the cozy dishes and football food that that are so popular this time of year.

I love bread pudding and this seemed like a good idea to me. Bagel Bread Pudding sounded like something that would had some body to it and hold the custard well. It did turn out really well. It’s not too mushy or watery.

Panera Bread Bagels

I bought my bagels at Panera Bread. I bought 2 Cinnamon Raisin and 2 French Toast bagels. You can use any bagels that you want but theses sounded particularly good for this dish. If you have some leftover bagels don't toss them. Make bread pudding! 

Bagel Bread Pudding

4 bagels, split and cut into pieces
1 cup golden raisins
2 cups milk
4 eggs beaten
1/4 cup sugar
¼ cup butter cut up
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Lay out your cut up bagels to dry for a few hours. I let my dry out for about 4 hours. This is to help them absorb the wet mixture.  

In a 3-qt. slow cooker, lined with a crockpot liner or coated with cooking spray, combine the bagels, and raisins. In a large bowl, beat your eggs and then whisk the milk, sugar, cinnamon and vanilla in. Pour over bagel mixture and stir to combine; gently press bagels down into milk mixture.
Put your cut up butter on top so it can melt while cooking.
Cover and cook on low for 3-4 hours or until a knife inserted near the center comes out clean. Yield: 8 servings.
I have a couple of recommendations for toppings.

 A traditional topping for bread pudding is a Butter Bourbon Sauce. But if you are in the mood for something a little different try serving up a bowl of bread pudding with some crumbled bacon on top. It goes well with or without the sauce.

Butter Bourbon Sauce

1/2 cup butter
1 cup granulated sugar
1 egg, lightly beaten
2 tablespoons bourbon (whiskey) or to your taste


In a medium-size pot over low heat, melt butter. Add sugar and beaten egg. Whisking it together. Cook, stirring constantly, until mixture thickens. Remove from heat and whisk in bourbon. If you don’t serve it immediately you should whisk and reheat it before serving.


Don’t forget to give the bacon a try!

And check out my Recipe Index when you have a chance.


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