Sliced cinnamon raisin bagels transform into a custardy bread pudding in half an hour. The shelf's sweetness means this leans dessert, but it's substantial enough for a light supper on a tired night. Serve warm with coffee or cold for breakfast tomorrow.

Serves 2. 40 minutes, 10 at the stove.

About 540 calories a serving, 12 g protein, 85 g carbohydrate, 21 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 350°F [175°C]. Slice 2 cinnamon raisin bagels into half-inch pieces and scatter them in a small buttered baking dish.
2. Whisk 2 eggs with 1 cup milk, 1 teaspoon vanilla extract, and a pinch of salt until combined. Pour the custard over the bagel pieces and let it soak for 5 minutes while you prepare the pan.
3. Dot the top with 2 tablespoons butter cut into small pieces. Bake until the custard sets and the top is golden at the edges, about 25 minutes.25 min

Note Swap the milk for half milk and half heavy cream for richness. Leftovers keep refrigerated for three days and taste good cold or briefly warmed. Serve with a pinch of cinnamon on top, or with yogurt and fresh fruit alongside.