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    You are in: Home / Dessert / Blueberry Bagel Bread Pudding Recipe
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    Blueberry Bagel Bread Pudding

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on July 12, 2009

      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!

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    • on March 10, 2011

      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.

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    • on March 08, 2011

      Very good ! do not change anything. by Avi.

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    • on April 26, 2010

    • on August 02, 2009

      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.

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    Nutritional Facts for Blueberry Bagel Bread Pudding

    Serving Size: 1 (158 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 351.3
    Calories from Fat 185
    Total Fat 20.5 g
    Saturated Fat 12.1 g
    Cholesterol 151.8 mg
    Sodium 84.7 mg
    Total Carbohydrate 37.0 g
    Dietary Fiber 1.3 g
    Sugars 30.0 g
    Protein 6.6 g

    The following items or measurements are not included:

    blueberry bagels

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