Apple Cinnamon Raisin Bagel Bread Pudding
Make it a feast on a Saturday morning. Treat the kids to an apple cinnamon bread pudding. Perfect for a party of five or more.
3 Thomas'® Cinnamon Raisin Swirl Bagels, torn into bite-size pieces
1 tablespoon unsalted butter plus more for buttering dish
2 small apples, peeled, halved, cored and cut into 1/4-inch thick wedges
1/3 cup plus 2 tablespoons sugar
2 1/2 cups half and half
4 large eggs
1 tablespoon vanilla extract
Preheat oven to 375° F. Lightly butter a 1 1/2 quart pie plate or ceramic baking dish. Toss apple wedges in a bowl with 2 tablespoons of the sugar. Melt butter in a non-stick skillet over moderate heat and cook apples, turning occasionally, until golden on both sides, about 5 minutes. Transfer to prepared dish with bagel pieces. Whisk together half and half, eggs, 1/3 cup sugar and vanilla in a large bowl until combined well. Pour mixture over apples and bagel pieces. Let stand at room temperature 20 minutes, stirring occasionally. Bake in middle of oven until puffed and golden and toothpick inserted into center comes out clean, about 40 minutes. Cool pudding to warm on rack for about 1 hour (pudding will set as it cools).