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This was the first bread pudding recipe I've ever attempted to make. I used Thomas' blueberry bagels, fresh blueberries, added a touch more cinnamon, and replaced the sugar with Splenda. OH. MY. GOSH. This was soooo good! Not too heavy. I served with a little whipped topping and it was divine. Thanks Caroline Cooks!
I made this recently for an after-Sunday-Dinner dessert. Everyone loved it! Our New England bagels are large, so I had to use a 9x13" pan instead. I also substituted plain fat-free greek yogurt for the heavy cream, with excellent results. Thanks, Caroline, for a lovely recipe! I will be making this again.
Very good ! do not change anything. by Avi.
Great bread pudding! I let mine cook a little too long; should've trusted my instincts, but the knife didn't come out clean! I made a half recipe with some old bagels that had been in the fridge for quite some time! I used only skim milk (no cream) and 2 large eggs. By accident, I used the full 1/4 tsp of nutmeg. Might cut down on the orange zest a little next time. Since I overcooked it a bit, I served with Kittencal's Vanilla Sauce.