Tear up a package of bagels into custard and let them soak while you bake: a grown-up bread pudding for two, sweet and spiked, that tastes like dessert but comes together on a weeknight. The bagels dissolve into something soft and rich.

Serves 2. 45 minutes, 10 at the stove.

About 340 calories a serving, 11 g protein, 45 g carbohydrate, 14 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 325°F [160°C]. Butter a small baking dish, about 2 cups. Tear 1 package of bagels into 1-inch pieces and spread them in the dish.
2. Crack 2 large eggs into a bowl, add 1 cup milk, 2 tablespoons bourbon, and a pinch of salt, then whisk until smooth. Pour the custard over the bagel pieces and let them soak for 5 minutes while the oven comes to temperature.
3. Bake for 30 to 35 minutes, until the custard sets and the top is golden and just firm when you press it. The bagel pieces will have softened and the pudding will be creamy underneath.32 min
4. Let it cool for 5 minutes before serving.5 min

Note Swap rum for bourbon or use brandy. Leftovers keep, covered, for two days in the cold and taste fine rewarmed. Serve with whipped cream or vanilla ice cream, or a spoonful of sour cream.