Cinnamon Raisin Bagel Bread Pudding

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Although I am going to tell you how I made this, this isn't a recipe post. It's a "I did it myself" post because I have never made bread pudding, let alone by using bagels, but I did it!! I had bought a bag of six bagels, but I had to admit that they weren't anything like the fresh from the bakery bagels I'd recently had. Sure, they didn't go bad as quickly as the fresh bagels, but they also didn't have the same toastabilty or satisfaction as the fresh bagels. Still, I didn't want to waste the three I had left. And, I had been craving bread pudding for a while. So, I checked out a few online recipes to see who had made it using bagels. I found the recipe I ended up using. It called for four bagels, but I had three, so had to cut the recipe by 1/4 on the ingredients. I had EXACTLY the amount of milk left in the fridge I needed plus three eggs. Instead of vanilla extract, I used DaVinci French Vanilla syrup - for two reasons. One was it was easy to grab since I use it in my coffee and the other was that there was no sugar in this recipe, so a little sweetness wasn't going to hurt it any. I also added cinnamon to the mix. I cut up the six pre-sliced bagels into chunks and let them sit to dry out before pouring the egg/milk mixture over them. I let that all sit to soak. I then poured it all into my glass Pyrex loaf dish (good thing it was only three bagels because it JUST fit) that I had sprayed baking spray in. I had the oven already on and melted a blend of butter and brown sugar in the microwave which I poured over the top of the bread pudding. I put the loaf dish onto a cookie sheet and placed it all into the oven for 50 minutes. As you can see by the photo, it turned out beautifully. You can see how much it rose above the top of the dish. Needless to say, I have had it for breakfast and lunch. Really, is this much different than French Toast? I didn't think so, either!!