Stale bagels become a warm, spiced custard where the cinnamon and raisins infuse every bite. This shelf holds everything you need for a fast weeknight supper that tastes like dessert but feeds two without guilt.

Serves 2. 35 minutes, 10 at the stove.

About 490 calories a serving, 12 g protein, 85 g carbohydrate, 15 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]. Tear 2 cinnamon raisin bagels into bite-sized pieces and spread them in a buttered small baking dish or skillet.
2. Whisk together 2 eggs, 1 cup whole milk, 1 teaspoon vanilla extract, and a pinch of salt in a bowl until combined. Pour the custard over the bagel pieces and press down gently so the bread absorbs the liquid.
3. Dot the top with 1 tablespoon butter cut into small pieces. Bake for 25 to 30 minutes, until the custard is set at the edges but still slightly soft in the center and the top is lightly golden.28 min
4. Let it rest for a few minutes before serving warm.

Note Swap fresh bagels for stale ones by toasting them first until dry. The pudding keeps in the fridge for two days and reheats gently in a 300°F oven. Serve with a spoon and a cup of strong coffee, or add a dollop of yogurt to stretch it.