A delightful twist on the classic bread pudding, featuring bagels and blueberries for a unique texture and flavor.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and the right texture.
Tear the bagels into bite-sized pieces and place them in a large mixing bowl.
Using slightly stale bagels can help them absorb the liquid better.
In a saucepan, warm the milk and cream over medium heat until just steaming, then pour over the bagel pieces.
Ensure all bagel pieces are soaked evenly for a uniform texture.
In a separate bowl, whisk together the eggs, sugar, melted butter, cinnamon, and nutmeg.
Whisk thoroughly to ensure the spices are evenly distributed.
Combine the custard mixture with the soaked bagels, then gently fold in the blueberries.
Be gentle with the blueberries to avoid breaking them.
Pour the mixture into a buttered baking dish and bake in the preheated oven for 35-40 minutes, or until the top is golden and the center is set.
Check doneness by inserting a knife into the center; it should come out clean.
Let the pudding cool slightly before serving. Enjoy warm or at room temperature.
Serve with a dollop of whipped cream or a sprinkle of powdered sugar for extra indulgence.
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