Bagel bread pudding is an excellent way to rescue leftover or slightly stale bagels. This version includes dried fruit for added sweetness and texture. Use any sweet-flavored bagel and your favorite dried fruit to create a combination you love.
What should you do with a bag of bagels that are starting to go stale? Tossing them feels wasteful, but they may not be ideal for sandwiches after a day or two. This bagel bread pudding transforms those bagels into something new and delicious. Repurposing bagels into a custardy casserole turns them into a comforting dessert or brunch dish that’s easy to prepare and surprisingly versatile.
Bagels bring a denser, chewier texture than regular bread, so this pudding has a satisfying bite rather than being overly soft. If you or someone you know tends to dislike traditional bread pudding because it’s too mushy, try this bagel-based version — many people find it more like a French toast casserole, thanks to the firmer structure of the bagels.
If you have leftover bagels and want a simple, make-ahead treat, this recipe is a great choice. You can assemble the mixture the night before and bake it the next day, making it perfect for busy mornings or casual gatherings.
Recipe ingredients
Ingredient notes
- Bagels: Stale or day-old bagels work best since they absorb the custard better, but fresh bagels can be used if you toast them first to dry them slightly.
- Dried fruit: Choose dried blueberries to complement blueberry bagels, or swap in raisins, dried cranberries, chopped dates, or apricots—whichever flavor you prefer.
Step by step photos
Below is a clear step-by-step guide to make bagel bread pudding. See the recipe card further down for exact measurements and full instructions.
1. Split and toast the bagels if they are still relatively fresh. Toasting helps dry them out so they soak up the custard better and adds a pleasant toasty note.
2. Whisk the eggs until slightly frothy, then add the half-and-half (or a mix of half-and-half and whole milk if you prefer), sugar, vanilla, cinnamon, and salt. Whisk until well combined to form the custard.
3. Tear or cut the bagels into bite-sized pieces and add them to the custard along with the dried fruit. Stir to coat, then let the mixture rest about 15 minutes so the bagels can absorb the liquid. Stir once or twice during resting to ensure even soaking.
4. While the mixture rests, grease a 2-quart casserole dish or a 9 x 9-inch (23 x 23 cm) baking pan and preheat the oven to 375°F (190°C). After the soak, the bagel pieces should look softened and mostly saturated. Transfer the mixture to the prepared pan and smooth the top. Optionally sprinkle 1–2 teaspoons of granulated or coarse sugar over the top for a lightly crunchy, caramelized finish.
5. Bake for 40–45 minutes, until the pudding is set in the center but still slightly jiggly. If the top begins to brown too much, tent loosely with foil during the last part of baking.
Tips and tricks
- If the top browns too quickly, tent the pan with aluminum foil to prevent over-browning while the center finishes baking.
- For added texture, sprinkle coarse sugar on top before baking. Regular granulated sugar works as well.
- Half-and-half or a higher-fat dairy produces a richer, creamier pudding. Whole milk can be used as a substitute, but avoid low-fat milks for best texture.
- Serve warm with vanilla ice cream or whipped cream to balance the pudding’s density and add creaminess.
Recipe variations
Bagel bread pudding is adaptable—try these flavor ideas:
- Blueberry: blueberry bagels with dried blueberries.
- Cinnamon raisin: cinnamon raisin bagels with raisins. Increase cinnamon to 1½ teaspoons if you want a stronger cinnamon flavor.
- Chocolate chip: chocolate chip bagels with mini chocolate chips instead of dried fruit.
- Pumpkin spice: pumpkin or pumpkin spice bagels with dried fruit (raisins, cranberries, or chopped dates) and 1½ teaspoons pumpkin spice in place of cinnamon.
Recipe FAQs
Use any sweet-flavored bagels—blueberry, cinnamon raisin, or chocolate chip work well. Plain bagels are fine too, though the final pudding will be less sweet and the dried fruit will be the main flavor. Savory bagels (onion, jalapeño) are not recommended for a sweet pudding unless you intentionally want a savory-sweet dish.
Yes. Assemble the mixture up to the soak step, then cover and refrigerate for several hours or overnight instead of letting it sit at room temperature. When ready to bake, bring the bowl to room temperature while the oven preheats, stir, and bake as directed.
Store leftovers covered in the fridge for 3–4 days. Reheat individual portions in the microwave until warmed through. Serve with whipped cream or ice cream to restore moisture as the texture can become firmer after refrigeration.
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Peanut Butter Rice Krispie Treats
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Vanilla Brownies
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Key Lime Poke Cake
If you try this recipe, please leave a star rating or a review in the comments—feedback is always appreciated.
📖 Recipe
Bagel Bread Pudding
An easy way to use day-old bagels: a simple custard, dried fruit, and a cozy bake that works for dessert or brunch. Adjustable flavors make this a versatile recipe for using what you have on hand.
- Prep Time: 8 minutes
- Rest time: 15 minutes (or refrigerate several hours/overnight)
- Cook Time: 40 minutes
- Total Time: 1 hour 3 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
- five sweet-flavored (preferably stale) bagels (520 g, about 10 cups cubed)
- 4 large eggs
- 3 cups (720 ml) half and half
- ¾ cup (150 g) granulated sugar, plus 1–2 teaspoons for topping (optional)
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup (80 g) dried fruit (any type)
- oil or butter to grease the casserole dish or pan
Instructions
- Split and toast the bagels if needed to help them dry out and absorb the custard.
- Whisk the eggs until slightly frothy. Add the half-and-half, ¾ cup sugar, cinnamon, vanilla, and salt; whisk to combine.
- Cut or tear bagels into bite-sized pieces and add to the custard along with the dried fruit. Stir to combine.
- Let the mixture rest at room temperature for about 15 minutes so the bagels absorb the liquid, stirring once or twice. (Alternatively, cover and refrigerate for several hours or overnight.)
- Preheat oven to 375°F (190°C) and grease a 2-quart casserole dish or 9 x 9-inch pan. If refrigerated, let the mixture sit at room temperature while the oven heats.
- Stir once more, transfer to the prepared pan, smooth the top, and sprinkle 1–2 teaspoons sugar over the surface if desired.
- Bake uncovered for 40–45 minutes, until the center is just set and slightly jiggly. Tent with foil if the top browns too quickly.
Notes
Flavor combination ideas:
- Blueberry: blueberry bagels + dried blueberries.
- Cinnamon raisin: cinnamon raisin bagels + raisins. Increase cinnamon to 1½ teaspoons for more spice.
- Chocolate chip: chocolate chip bagels + mini chocolate chips instead of dried fruit.
- Pumpkin spice: pumpkin spice bagels + dried fruit and 1½ teaspoons pumpkin spice in place of cinnamon.
Nutrition information is an estimate and will vary with ingredient brands and amounts used.
Nutrition
- Serving Size: 1/8 recipe
- Calories: 442
- Sugar: 33.6 g
- Sodium: 366 mg
- Fat: 14.9 g
- Saturated Fat: 8.2 g
- Carbohydrates: 68.5 g
- Fiber: 2.2 g
- Protein: 11.8 g
- Cholesterol: 127 mg