A savory-sweet bread pudding made from halved bagels layered with a custardy egg mixture and baked until golden. The bagels' cinnamon and raisins stay true while the whole thing turns rich and warm. Weeknight comfort that feeds two with almost nothing else.

Serves 2. 45 minutes, 10 at the stove.

About 520 calories a serving, 15 g protein, 85 g carbohydrate, 17 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 350°F [175°C]. Halve the 2 bagels and lay them cut-side up in a small baking dish, fitting them snugly.
2. Whisk together 3 eggs, 1 cup whole milk, 1/2 cup cream, and 1/4 teaspoon salt in a bowl until smooth.
3. Pour the custard over and around the bagel halves, pressing gently so they absorb it. Dot with 1 tablespoon butter, cut into small pieces, scattered across the top.
4. Bake until the custard is set but still slightly loose in the center and the edges are golden, about 30 to 35 minutes.33 min
5. Let cool for 3 to 5 minutes before serving.

Note Swap bagels for challah or brioche if you have them. Leftovers keep covered in the fridge for three days and reheat gently. Serve with a side of fruit or a small salad to balance the sweetness.