Ingredients
4 large eggs3-1/4 cups 2% milk1 cup sugar3/4 cup butter, melted2 teaspoons ground cinnamon2 teaspoons vanilla extract1 teaspoon ground nutmeg6 cinnamon-raisin bagels, cubed (about 10 cups)1-1/3 cups raisinsSAUCE:1/2 cup 2% milk1 teaspoon white vinegar1 cup sugar6 tablespoons butter, cubed2 tablespoons bourbon1 tablespoon light corn syrup1 teaspoon vanilla extract1/2 teaspoon baking soda
Preparation
In a large bowl, whisk eggs, milk, sugar, melted butter, cinnamon, vanilla and nutmeg until blended. Stir in cubed bagels and raisins. Transfer to a greased 13x9-in. baking dish. Refrigerate, covered, several hours or overnight.
Preheat oven to 350°. Remove bread pudding from refrigerator; uncover and let stand while oven heats. Bake 40-45 minutes or until puffed, golden and a knife inserted in center comes out clean.
For sauce, mix milk and vinegar; let stand 5 minutes. In a small saucepan, combine remaining sauce ingredients; stir in milk mixture. Bring to a boil. Cook and stir until sugar is dissolved. Serve with warm bread pudding.
