Bagel Pudding with Prunes and Raisins
(from Lucianolinda’s recipe box)
For a chocolate version, substitute 1/2 lb. bittersweet chocolate (in small chips or chopped from a small block for the3 prunes and raisins.
Source: Relish Magazine
Serves 8 peopleCategories: Puddings- Custard-Mousse- Flan
Ingredients
- 3 large eggs
- 1 large egg yolk
- 1 cup sugar
- 1 Tbsp. vanilla extract
- 1/4 tsp. ground cinnamon
- 2 cups half-and-half
- 1 cup whole milk
- 4 or 5 day-old plain bagels, crusts removed and cut into 1/2 inch cubes (8 cups)
- unsalted butter, for baking dish
- 1 1/4 cups halved pitted prunes (8 1/2 cups)
- 3/4 cup seedless raisins (3 1/2 oz.)
- Vanilla ice cream, for serving
Directions
-
Whisk together eggs, egg yolk, sugar, vanilla and cinnamon in a large bowl until smooth. Whisk in half-and-half and milk. Add bagel cubes, and toss to coat. Let mixture sit, stirring occasionally, until bread absorbs some of the liquid, about 1 hour.
-
Preheat oven to 325 degrees. Butter an 8-inch baking dish (2 inches deep). Stir prunes and raisins into bagel mixture and transfer to dish. Bake until top is golden brown and a toothpick inserted in center comes out clean, about 1 hour (if top browns too quickly, tent with foil). Let cool completely on a wire rack. Cut into squares, and serve with ice cream.