Leftover Creation: Bagel Pudding w/ Blueberries & Bacon!

Morning all! Last night I was trying to figure out how to use the many many bagels that we have at the house from Sunday’s catering. It’s about the only thing we had left, besides bagels is a couple pieces of bacon, a few eggs and a thing of blueberries. So I thought hmm what can I do with these ingredients?

So I thought why not make a bread pudding with the bagels, throw in some blueberries & top it off with some crisp bacon. It sounded to good not to try! And the aroma of sweet bacon as it cooks will make your stomach rumble from craving. Is it too early to talk about dessert? Ah well…I figure the bagels & bacon addition gives me room to discuss at breakfast. 🙂

Bagel Pudding w/ Blueberries & Bacon


4 cups bagel, cubed
2 eggs, beaten
1/2 cup milk
1/2 cup buttermilk
1/2 cup sugar
2 Tbsp Parmesan cheese
1/2 tsp salt
1 Tbsp Cognac (optional)
1/2 tsp vanilla
4-5 oz fresh blueberries
3 strips undercooked bacon, chopped
1-2 Tbsp light brown sugar
1 Tbsp butter, sliced into thirds


In a large bowl mix the eggs, milks, sugar, vanilla, salt, Parmesan, and cognac together. Stir until all ingredients are combined.

Add the cubed bagel & blueberries, carefully toss to coat all of the bread. Let sit for approx 5 minutes to let the bagel soak.

Carefully move the soaked bread and blueberries into a greased 8 inch loaf pan.

Sprinkle the top with the chopped bacon then brown sugar.

Top off with the three slices of butter.


Place in the oven, cook uncovered for 30-40 minutes or until a knife inserted in center comes out clean.

Serve each bread pudding piece warm with a scoop of vanilla bean ice cream.

I’m sure you won’t be surprised to hear that the bacon adds a delicious salty crunch to a sweet dessert with a hint of cognac…amazing!

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2 Responses to “Leftover Creation: Bagel Pudding w/ Blueberries & Bacon!”

  1. May 23, 2011 at 1:24 pm #

    I look forward to new updates and will talk about this blog with my Facebook group. Talk soon!

  2. May 23, 2011 at 7:02 am #

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