I’m notoriously bad for buying more bagels than I can eat before they become unpleasantly hard and chewy. Thankfully, I love bread pudding, so this recipe allows me to use up those extra bagels in a most delicious way. These are lovely served with Custard Sauce (page 77) drizzled on top.
2/3 cup evaporated cane sugar, divided
2 teaspoons ground cinnamon
1 teaspoon cornstarch
2 cups non-dairy milk of choice
2 tablespoons maple syrup
1 teaspoon vanilla extract
4 cups cubed cinnamon raisin bagels, in 1-inch cubes (about 5 large bagels)
Makes 6 puddings
DIRECTIONS
Preheat the oven to 350°F. Lightly grease six 4-ounce canning jars. Place the jars on a rimmed baking sheet.
In a small bowl, combine 3 tablespoons of sugar and the cinnamon. Coat the inside of the jars with a thin layer of the cinnamon-sugar. Set the extra cinnamon-sugar aside.
In a large bowl, whisk together 1/3 cup of the sugar and the cornstarch until any clumps are broken up. Add the milk, maple syrup, and vanilla, and whisk to combine. Stir in the bagel chunks until they are well coated with the milk mixture. Let sit for 5 minutes.
Divide the bagel mixture among the prepared jars, filling them to the top. Sprinkle the remaining cinnamon-sugar on top of each jar. Bake for 17 to 22 minutes, until golden brown and the sides of the jars look a little bubbly.
Let cool on a rack for at least 20 minutes before serving. These are great fresh out of the oven, but make an excellent leftover breakfast as well.