Sweet bread pudding made from bagel slices, custard, and a hit of cinnamon. This transforms the shelf's bagels into a warm dessert that reads like comfort on a plate. Serve it still warm with coffee or a glass of milk.

Serves 2. 35 minutes, 10 at the stove.

About 540 calories a serving, 12 g protein, 100 g carbohydrate, 15 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Split 2 bagels and cut them into half-inch cubes to get about 3 cups. Butter a small baking dish and scatter the bagel pieces in it.
2. Whisk together 2 large eggs, 1 cup whole milk, 2 tablespoons brown sugar, and a pinch of salt in a bowl until the sugar dissolves. Pour the custard over the bagels and let them soak for 2 minutes, stirring gently to coat.
3. Bake until the custard is set but the center still jiggles slightly when you shake the dish, 20 to 25 minutes. The top will be light brown and smell of cinnamon.23 min

Note Swap the bagels for stale bread or brioche if you have it. Leftovers keep refrigerated for two days and reheat in a low oven. Serve warm with a dollop of yogurt or fresh berries on the side.