Bagel Bread Pudding with Bourbon Sauce

Total Time Prep: 20 min. + chilling Bake: 40 min.
Yield 15 servings (1-1/3 cups sauce)
Test Kitchen Approved
I worked in a health club where bagels arrived daily, so I experimented with leftovers. I wasn’t a bread pudding fan until I tried it with bagels. —Kathy Hawkins, Gurnee, Illinois

Ingredients

  • 4 large eggs
  • 3-1/4 cups 2% milk
  • 1 cup sugar
  • 3/4 cup butter, melted
  • 2 teaspoons ground cinnamon
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground nutmeg
  • 6 cinnamon-raisin bagels, cubed (about 10 cups)
  • 1-1/3 cups raisins
  • SAUCE:
  • 1/2 cup 2% milk
  • 1 teaspoon white vinegar
  • 1 cup sugar
  • 6 tablespoons butter, cubed
  • 2 tablespoons bourbon
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda

Directions

  1. In a large bowl, whisk eggs, milk, sugar, melted butter, cinnamon, vanilla and nutmeg until blended. Stir in cubed bagels and raisins. Transfer to a greased 13x9-in. baking dish. Refrigerate, covered, several hours or overnight.
  2. Preheat oven to 350°. Remove bread pudding from refrigerator; uncover and let stand while oven heats. Bake 40-45 minutes or until puffed, golden and a knife inserted in center comes out clean.
  3. For sauce, mix milk and vinegar; let stand 5 minutes. In a small saucepan, combine remaining sauce ingredients; stir in milk mixture. Bring to a boil. Cook and stir until sugar is dissolved. Serve with warm bread pudding.

Nutrition Facts

1 serving: 442 calories, 17g fat (10g saturated fat), 91mg cholesterol, 346mg sodium, 65g carbohydrate (41g sugars, 2g fiber), 8g protein.

I worked in a health club where bagels arrived daily, so I experimented with leftovers. I wasn’t a bread pudding fan until I tried it with bagels. —Kathy Hawkins, Gurnee, Illinois
Recipe Creator

© 2025 RDA Enthusiast Brands, LLC