Bagels for bread pudding (2nd try)

[GabrielleD]

For some reason, my original message didn't print, so I am trying again. I have about 8 full-size plain bagels left from a party. The bagels are starting to dry up, but are currently still in the little more dense than normal, not quite dry state. I don't want to throw them out, but I don't have the freezer space to freeze them. Can I use bagels in my bread pudding recipes instead of day-old bread? Any other ideas?

[mundy]

I think they would produce a rather heavy bread pudding and might require more liquid. In other words OK but not great.
My favorite way to use up leftover bagels is to make chips. Slice very thin, toss with some melted butter or olive oil ( add herbs too if you want)and bake in a 300 degree oven until dry.

[ADM]

I second the Begel Chips idea.

Another, more involved, version: Slice bagels into 1/8" thick rounds using a serrated knife. Arrange in a single layer on a lightly greased baking sheet. Stir together olive oil, garlic, Italian seasoning and Parmesan cheese. Brush olive oil onto the bagel chips. If you start to run out of the mixture, add a bit more oil. Season lightly with salt. Bake, 325 degrees, 15-20 minutes, until chips are lightly browned. Remove from oven, cool. The chips will become crispier as they cool.

[funniegrrl]

I've also toasted bagel chips with no fat or seasonings.

[blazedog]

What about breadcrumbs -- those are even simpler especially with bread that is stale. I've left bread out until it's really stale -- a day or so without any wrap about does it -- whir it in the processor and then freeze the crumbs. I generally do this with whole wheat bread so that I can have whole wheat breadcrumbs but bagels would also work well.