This was the first bread pudding recipe I've ever attempted to make. I used Thomas' blueberry bagels, fresh blueberries, added a touch more cinnamon, and replaced the sugar with Splenda. OH. MY. GOSH. This was soooo good! Not too heavy. I served with a little whipped topping and it was divine. Thanks Caroline Cooks!
The Blueberry bagel bread pudding recipe was gross. Somehow it was bready tasting. The bagels were to heavy and absorbed all liquid before I put it in the oven. If you choose to make this item. I would suggest adding more liquid...1 more egg and 1/2 cup milk. (unless you only use 4 bagels there might be enough liquid to set it) I myself am sticking to my Grandmas old fashion bread pudding. And add fruit to the top in your bowl afterwards. Theres no other like it.
I made this recently for an after-Sunday-Dinner dessert. Everyone loved it! Our New England bagels are large, so I had to use a 9x13" pan instead. I also substituted plain fat-free greek yogurt for the heavy cream, with excellent results. Thanks, Caroline, for a lovely recipe! I will be making this again.
Very good ! do not change anything. by Avi.
Great bread pudding! I let mine cook a little too long; should've trusted my instincts, but the knife didn't come out clean! I made a half recipe with some old bagels that had been in the fridge for quite some time! I used only skim milk (no cream) and 2 large eggs. By accident, I used the full 1/4 tsp of nutmeg. Might cut down on the orange zest a little next time. Since I overcooked it a bit, I served with Kittencal's Vanilla Sauce.