From My Kitchen
Paula George Smith aka mecookin
Ingredients:
For pudding:
6 cinnamon raisin bagels, torn into 1/2” thick pieces
1 cup dark brown sugar
1 cup granulated sugar
5 beaten eggs
1-1/2 cups unsweetened applesauce
1-1/2 tsp. Roasted cinnamon
2 tsp. Vanilla extract
1/2 tsp. Fresh grated nutmeg
Pinch of kosher salt
3 cups whole milk
1 cup heavy cream
6 Tbsp. Butter
For Bourbon Sauce:
1 cup packed brown sugar
1/2 cup butter
1/4 cup Heavy Cream
4 Tbsp. Bourbon
Directions:
Tear bagels into bite size pieces & set aside. In a large bowl, whisk together remaining pudding ingredients except for the butter. Pour over the bagel pieces & press down with spoon to make sure all pieces are immersed in the pudding. Let stand for 30 minutes.
Preheat oven to 350 degrees, 325 for convection Oven.
Butter a 13x9 glass baking dish.
Pour bagel pudding mixture into baking dish.
Slice the butter & dot top of pudding.
Cover with foil & bake for 55 minutes, uncover & bake an additional 20 minutes.
Serve warm with Bourbon Sauce.
For sauce:
In small saucepan, combine all ingredients & cook over medium heat, whisking constantly until mixture comes to a boil & sugar dissolves.
Leftover pudding & sauce should be refrigerated & reheated in microwave when served.
Enjoy!
