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Recipe: Bagel Pudding with Prunes and Raisins

From Russ & Daughters: Reflections and Recipes from the House that Herring Built, by Mark Russ Federman

Friday, March 08, 2013

SERVES 6 TO 8

3 large eggs
1 large egg yolk
1 cup sugar
1 tablespoon pure vanilla extract
1/4 teaspoon ground cinnamon
2 cups half- and- half
1 cup whole milk
4 to 5 day- old plain bagels, crusts removed and cut into ½- inch cubes (about 8 cups)
1 1/4 cups pitted prunes, halved
3/4 cup seedless black raisins
Confectioners’ sugar

Whisk the eggs, egg yolk, sugar, vanilla, and cinnamon in a large bowl until smooth. Whisk in the half- and- half and milk. Add the bagel cubes and toss to coat. Allow the mixture to stand, stirring occasionally, until the bagel cubes have absorbed most of the liquid, about 1 hour.

Position a rack in the middle of the oven and preheat it to 325°F. Grease a 9-by-9- inch baking dish or spray it with nonstick spray. Stir the prunes and raisins into the bagel mixture. Transfer the mixture to the prepared dish and pour any remaining liquid over the top. Bake for 50 minutes to 1 hour, until the top is golden brown and a tester inserted in the center comes out clean. If the top is browning too quickly, tent it with aluminum foil. Cool the bagel pudding completely on a wire rack, then dust with confectioners’ sugar.

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