Bread Pudding with Cinnamon Raisin Bagels
I have been making variations on cinnamon-raisin-bagel bread pudding, which C really likes. I am finally writing down today's version, with a mashed up banana:
Cut up 2 cinnamon raisin bagels into 1/2 inch slices or smaller.
1 overripe banana
1/2 C half & half (or milk)
2-3 TB sugar
1 tea vanilla
pinch (or 1/8 tea) salt
1/4 tea cinnamon
optional: additional raisins
Layer the bagels (or bread) in a baking dish, or individual ramekins. Pour the liquid mixture over the top, and let set a couple minutes to soak into the bread.
Bake in 350F oven for 30 minutes or so, or until the pudding has set. The pieces of bagel that are sticking out of the liquid should be slightly toasty.
Delicious as is, or serve with whipped cream, caramel sauce, or apple slices.