Peachy keen breakfast bread pudding

Step 1

Grease 4 (7-ounce) ramekins with butter.

Step 2

Place half of the cubed Thomas’® Plain Bagels into the bottom of the prepared ramekins. Top with half of the cubed peaches. Repeat the layers once more with the remaining cubed Thomas’® Plain Bagels and peaches.

Step 3

In a medium bowl, whisk together the half-and-half, eggs, sugar, vanilla, cinnamon, and nutmeg until well combined. Divide evenly amongst the 4 ramekins, then press the bread pudding down so the liquid is absorbed properly.

Step 4

Place the filled ramekins onto a sheet tray and let chill in the refrigerator for 2 hours or overnight.

Step 5

Preheat the oven to 350°F (180°C).

Step 6

Bake the bread puddings on the sheet tray for 25-30 minutes, until the tops are golden brown and spring back when lightly pressed. Allow to cool for 10 minutes.

Step 7

Dust the tops with powdered sugar, and enjoy warm!