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Thread: Leftover bagels

  1. #1

    Question Leftover bagels

    I went to the local bagel place yesterday for bagels to go with the lox I had at home for dinner. Since the place was about to close, they threw in a couple of their "seasonal" bagels for free. They are pumpkin and smelled pretty delicious last night. But after eating lox&bagels for dinner, I couldn't eat another one for dessert or breakfast. So now I'm sure they are getting a little stale, but I'd like to use them. Can I do anything with them? I was thinking maybe as part of a bread pudding or something.

    Does anyone have any suggestions/advice?

    TIA
    The way to become boring is to say everything.
    -- Voltaire

  2. #2
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    Mmm. Bread pudding sounds good. I would never have thought of that. I was thinking maybe bagel chips?

    I confess that I also have a problem with bagels getting stale before we can eat them all, but my hubby usually eats them anyway!
    Life is either a daring adventure, or nothing. To keep our faces toward change and behave like free spirits in the presence of fate is strength undefeatable.

    --Helen Keller

  3. #3
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    If you don't want to freeze them, you can try slicing them thin and make bagel chips with them. Maybe even croutons. I'm not a bread pudding eater, so I can't say much about that use.

  4. #4
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    I think they'd make great bread pudding and if you need a recipe I have a great one from Chef Paul's Louisiana Kitchen Cookbook (not sure if the lemon sauce would work but the Chantilly Cream is wonderful!!!!).
    Well-behaved women seldom make history!

  5. #5
    Hmmmm...wonder how they'd be if you toasted them and used them as croutons for something like a butternut squash soup?

  6. #6
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    I always slice my bagels and stick them in the freezer. That way they're fresh when I feel like toasting one!

  7. #7
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    I always freeze my bagels so they don't get stale. I freeze them whole, then defrost them in the microwave on very low power until they are just thawed enough to slice, and then I toast them in the toaster. It seems like they retain the bagel texture best this way. Slicing before freezing would work well, too--it's just sometimes I like to eat them whole, so that's the way I freeze them.

    I like the bagel chips and bagel crouton ideas though, both of those sound good and easy, too.
    "In France, cooking is a serious art form and a national sport."
    --Julia Child

  8. #8
    Bagel Pizzas! Just like home-made Bagel Bites! Yum!

  9. #9
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    Yes! Bagel pizzas are delish! I'm not sure about Pumpkin bagel pizzas though, unless you used different flavors, like a ricotta cheese (w/a sprinkle of cinnamon) white pizza maybe?

    With non-sweet bagels I also love to split the bagel, put a couple of slices of sharp cheddar inside, wrap it in foil, and bake it in the oven. Yum!!

    "In France, cooking is a serious art form and a national sport."
    --Julia Child

  10. #10
    You could dip them in Eggs or Egg Beaters and make Bagel French Toast. Yum.

  11. #11
    Originally posted by claire797
    You could dip them in Eggs or Egg Beaters and make Bagel French Toast. Yum.
    That's a great idea!! By the way, what a CUTE avatar!

    Sneezles- Can you post the bread pudding recipe??
    The way to become boring is to say everything.
    -- Voltaire

  12. #12
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    Originally posted by m4star
    Sneezles- Can you post the bread pudding recipe??
    Here you go:


    * Exported from MasterCook *

    New Orleans Bread Pudding with Lemon Sauce and Chantilly Cream

    Recipe By : Chef Paul Prudhomme
    Serving Size : 8 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    3 eggs
    1 1/4 cups sugar
    1 1/2 teaspoons vanilla
    1 1/4 teaspoons ground nutmeg
    1 1/4 teaspoons ground cinnamon
    1/4 cup unsalted butter -- melted
    2 cups milk
    1/2 cup raisins
    1/2 cup pecans, dry-roasted -- coarsely chopped
    5 cups bread cubes -- French or Italian
    Lemon Sauce
    2 tablespoons lemon juice
    1 lemon -- halved
    1/4 cup sugar
    2 teaspoons cornstarch
    3/4 cup water -- divided
    1 teaspoon vanilla
    Chantilly Cream
    2/3 cup heavy cream
    1 teaspoon vanilla
    1 teaspoon brandy
    1 teaspoon Grand Marnier
    1/4 cup sugar
    2 tablespoons sour cream

    In a large bowl of an electric mixer, beat eggs on high speed until extremely frothy and bubbles are the size of pinheads, about 3 minutes (or with a metal whisk about 6 minutes). Add the sugar, vanilla, nutmeg, cinnamon, and butter and beat on high until well blended. Beat in the milk, then stir in the raisins and pecans.

    Place the bread cubes in a greased loaf pan. Pour the egg mixture over them and toss until the bread is soaked. Let sit until you see only a narrow bead of liquid around the pan's edges, about 45 minutes, patting the bread down into the liquid occasionally. Place in a preheated 350 oven. Immediately lower the oven to 300 and bake 40 minutes. Increase the oven to 425 and bake until pudding is well browned and puffy, about 15-20 minutes more.

    Meanwhile, squeeze the juice from the halved lemon (should be about 2 tbs) into a 1-quart saucepan, add the lemon halves, 1/2 cup of the water and bring to a boil. Dissolve the cornstarch in the remaining 1/4 cup of water. Add the cornstarch mixture and the vanilla to the pan. Cook 1 minute over high heat, stirring constantly. Strain, squeezing the sauce from the lemon rinds. Makes about 3/4 cup. Serve warm.

    For the Chantilly Cream, refrigerate a medium-size bowl and the beaters until very cold. Combine the cream, vanilla, brandy and Grand Marnier in the bowl and beat on medium speed 1 minute. Add the sugar and sour cream and beat on medium speed until soft peaks form, about 3 minutes. Do not overbeat.


    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 522 Calories; 23g Fat (39.3% calories from fat); 8g Protein; 73g Carbohydrate; 2g Dietary Fiber; 123mg Cholesterol; 225mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 1/2 Non-Fat Milk; 4 1/2 Fat; 3 Other Carbohydrates.


    Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
    Well-behaved women seldom make history!

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