2 March 2014

Breakfast Bagel Pudding

Eve 2/03/14

Have dessert for breakfast with this tasty pudding. Soft bagel pieces soaked in a vanilla sugar custard and baked until just set. Breakfast will never be the same again.


I think I may of found my new favourite breakfast recipe and also, it is a dessert. Meet my breakfast take on a bread pudding!


I haven't posted a breakfast recipe in a long time and I mean long; the last time was the nutella french toast which is one of the most successful recipes on my blog! You guys sure love decadent breakfasts {and so do I} so here is a dessert for breakfast once again. 

I love a good, comforting pudding which is filling yet light and as I have been having a very busy weekend doing many dance shows, I was craving a bread pudding; eggy, sugary and tasty! 


Bread pudding is actually a very healthy dessert if you make some simple but easy changes to the recipe. Using milk instead of cream makes the pudding lighter and less heavy. Eggs are a great breakfast choice as they keep you fuller for longer so using a whole egg instead of just the yolks makes the dessert more filling and yummier! 

Also, this breakfast only contains 5 ingredients and if you don't have the right ingredients, you can substitute them with...
1. White sliced bread instead of the bagel (1 slice)
2. Cream or coconut milk instead of the milk 
3. Maple syrup, brown sugar or agave syrup instead of the sugar (use 1/2 of the amount of agave)
4. Cinnamon, spice or citrus zest instead of the vanilla.


This is so easy to make, it literally takes 5 minutes! Just cut up the bagel and put it into a ramekin greased with a tiny bit of butter. Whisk up all of the remaining ingredients and pour them on top. Leave the bagel for 5 minutes to soak up the custard-y base and pop it into the oven. 

I told you it was easy!




Breakfast Bagel Pudding 

Posted by Eve
Serves 1
Ingredients 
  • 3/4 White bagel
  • 1 Egg
  • 3 tbsp. Milk
  • 2 tsp. Caster sugar 
  • 1/2 tsp. Vanilla extract

Method

  1. Preheat the oven to 180c/ 170c fan/ gas mark 3. Grease a 250ml capacity ramekin with butter and set aside
  2. Chop up the bagel into chunks and put into the ramekin. Whisk together the remaining ingredients until smooth and runny. Whisk for 3 minutes because you want the egg distributed well. 
  3. Pour the custard mix over the bagel pieces and press down to cover all of the bread. Leave for 5 minutes to absorb the custard. 
  4. Put the ramekin into a deep dish and fill the dish 3/4 full of water from a tap. Cover with tin foil and bake for 20 minutes.
  5. Remove from the oven and take the foil off and take the ramekin out of the water. Place back in the oven for 7-10 minutes until set and puffed. 


Enjoy!


The pudding should be eaten straight away and leftovers should be store in the fridge for up to 1 day. 

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