CINNAMON RAISIN BAGEL BREAD PUDDING

Cinnamon Raisin Bagel Bread Pudding image

Provided by Sandy Miller

Time 1h35m

Number Of Ingredients 17

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16 oz cinnamon raisen bagels
1/2 stick unsalted butter, 4 ozs
1 c brown sugar
3 large granny smith apples, peeled and sliced
6 large eggs
4 c half and half
1/2 c white sugar
2 Tbsp vanilla extract
1/2 tsp salt
BUTTERED CARMEL SAUCE
1 stick unsalted butter, softened
1/2 c white sugar
1/2 c brown sugar
1/2 c heavy cream
1/2 c whole milk
1/4 tsp salt
1 Tbsp vanilla extract

Steps:

1. Grease a 9x13" pan with nonstick spray. Tear the bagels into small chunks and place in the bottom of the pan.
2. Melt the butter in a large skillet over medium heat, and add the brown sugar. Stir until the butter and brown sugar are bubbling and continue to stir and cook for 2 more minutes. Add the apples and continue to sir until the apples are well coated with the caramel mixture. Cook for 2 more minutes.
3. Spoon the apple mixture on top of the bagel pieces. Make sure you get all the juices.
4. In a bowl mix the eggs, half and half, sugar, vanilla and salt until the sugar is dissolved. Pour over the bagel mixture.
5. Cover the pan loosely with plastic wrap and place another pan on top to submerge the bagels in the liquid. Let it sit at room temperature for 30 minutes.
6. Preheat the oven to 350 degrees F. Make sure you have a rack in the middle of the oven and another rack on the bottom of the oven. Place a rimmed backing sheet lined with foil on the bottom rack to catch any juices.
7. Remove the plastic wrap and cover the bread pudding with foil and bake for 45 minutes. Remove anillathe foil and continue baking for 15 more minutes. Let it cool before serving. Drizzle with the warm vanilla butter sauce.
8. To make the sauce, add the butter and both sugars, heavy cream, milk and salt to a sauce pan. Bring to a boil over medium high heat, then reduce the heat to medium low and simmer for 4-5 minutes Allow it to cool before serving.