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This is the leftovers from the last Daring Baker’s Challenge – Bagels! I love bread pudding and I made several sweet versions of the bagel in addition to the ones I showcased for the challenge and stuck them in the freezer, so I figured what better way to use them up than by making some bread pudding! Happy Friday everyone and enjoy your weekend!

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INGREDIENTS:

4 cups of bagel pieces
3 ½ cups of whole milk
½ cup of caramel coffee creamer (didn’t have enough milk, so took a gamble with this and it was really good!)
3 eggs
½ cup melted butter
1 cup of sugar
1 c. shredded coconut
¾ cup chocolate chips
1 tsp pure vanilla extract

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METHOD:

Butter a large baking dish. Preheat oven to 350 F. Place bagel pieces into baking dish, sprinkle with coconut and chocolate chips. In a separate bowl, whisk together the milk, coffee creamer, eggs, melted butter, vanilla and sugar. Once sugar has melted, pour custard over the bagel pieces and bake for about 45 minutes. Remove from oven and serve immediately with vanilla ice cream or whipped cream (or both!)