Everything Bagel Strata

Bagel Pudding: Two Ways

Every Friday, my office has a Bagel Friday. Mountains of bagels, cream cheeses and other various toppings. Due to trouble with the supplier, our lovely tradition has come to an end. Last Friday was the end of Bagel Friday. /Cue simultaneous crying and sigh of waistline-relief/

Every Monday, my office has a ton of leftover bagels. They usually go uneaten throughout the week. I didn’t want that to happen to the sacred Final Bagels. Friday after work, I snuck into the kitchen area and kidnapped all of the leftover cinnamon raisin bagels and the leftover everything bagels. These bagels needed to fulfill their bagel-destiny and I was going to be their guide!!

I took them home and came up with a plan for a sweet bread {bagel} pudding and a savory strata {made with bagels}… Bagel Pudding: Two Ways, if you will! I was super satisfied with both, though I’m always in the mood for chocolate, so I am partial to the sweet one. Maybe you should make both and decide for yourself which you like better. BOOM.

Bagel Pudding: Two Ways

Bagel Pudding: Two Ways

Cinnamon Raisin Bagel Pudding with Chocolate Chunks
adapted from Martha
3 large eggs
1 large egg yolk
1 cup sugar
1 tablespoon pure vanilla extract
1/2 teaspoon ground cinnamon
1 cup heavy cream
2 cups whole milk
5 day-old cinnamon raisin bagels, crusts removed and cut into 1/2-inch cubes (8 cups)
3/4 lb chocolate chunks

Whisk together eggs, egg yolk, sugar, vanilla, and cinnamon in a large bowl until smooth.

Whisk in cream and milk. Add bagel cubes, and toss to coat. Stir in chocolate and pour into an 8×8 baking dish (coated in cooking spray).

Let mixture sit, about 1 hour.

Preheat oven to 325°F. Bake about 1 hour or until a toothpick comes out clean.

Let cool for 15 minutes before serving.


Ham and Brie Everything Bagel Strata
6 eggs
1 cup heavy cream
1 cup whole milk
2 tbsp Dijon mustard
1 tsp  freshly ground pepper
1 tsp salt
1 1/2 tbsp fresh rosemary, minced
5 large everything bagels, cut into 1-inch cubes
1 1/2 cup diced ham steak
1 cup brie, cut into 1/2-inch cubes

Spray an 8×8″ baking dish with cooking spray.

In a large bowl, whisk together, eggs, milk, cream, mustard, salt, pepper and rosemary.

Add the bagels to the custard and stir until completely coated. Stir in ham and brie and transfer to baking dish.

Cover with foil. Let set for 1 hour so bread can absorb the custard.

Preheat oven to 325°F. Cook for 1/2 hour. Uncover. Cook for another ½ hour or until a toothpick comes out clean.

Let cool for 15 minutes before serving.



About

Fontina has an Ohio heart and Philly spunk. She loves giving you recipes for hearty food, pop-culture puns and a hell of a lot of craft beer. You can find her in the kitchen, at the bar, on Twitter or marathoning episodes of Shin Chan or Bob's Burgers online.


'Bagel Pudding: Two Ways' have 2 comments

  1. March 27, 2013 @ 2:23 pm Tina

    Thanks for bringing the transformed bagels back to the office! I tried the savory one and loved it.

    Reply


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