Bagel Pudding EINSTEIN BROTHERS BAGELS NOAH’S BAGELS

3 Kirkland Signature plain bagels
3 large eggs
1 1/4 cups 2% or whole milk
1/2 cup half-and-half
1/4 cup sugar
1 1/2 teaspoons ground cinnamon
1 tablespoon vanilla extract
1/2 cup pecan halves (optional)
Butter
1. Cut bagels into
1/2- to 1-inch cubes. Spread out on a cookie sheet and let dry overnight.
2. Place eggs,milk, half-and-half, sugar, cinnamon, vanilla and pecans in a large bowl and blend thoroughly. Add bagel cubes and mix gently by hand.
3. Liberally butter the bottom and sides of an 8-inch round cake pan.
4. Pour the contents of the bowl into the pan and spread evenly. Cover with plastic wrap and refrigerate for at least 3 hours and up to overnight.
5. Preheat oven to 350°F.
6. Remove plastic wrap and bake pudding for 20-25 minutes, or until golden brown and firm to the touch.
Makes 6 servings.
Tips: To serve 12, double the amount of all ingredients, place in a 13-by-9-inch pan, and bake for 25-30 minutes. Garnish with berries if desired