Red Velvet Bagel Bread Pudding with Philly Cream Cheese Schmear

Red Velvet Bagel Bread Pudding with Philly Cream Cheese Schmear

Makes one 10-inch Bundt cake

• 3 cups milk
• 2 ⅔ cup sugar
• 1 cup cocoa powder
• 6 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon red color
• 1 teaspoon salt
• 10-12 plain bagels
• Cream Cheese Schmear

Recipe follows:
Heat the oven to 350F and grease a 10-inch bundt pan.

In a large bowl, whisk together milk, sugar, cocoa, eggs, vanilla, red food coloring and salt until combined.

Tear bagels into small pieces by hand and transfer into bowl, using a spatula to toss and coat bagel pieces.

Continue doing this on and off for 5 minutes to ensure all liquid is absorbed by the bagel bits.

Bake at 350F for 40 minutes where your bread pudding will caramelize on top and your mixture will turn the inner bagel layers into a delightful custard like state.

Cool and remove the Bagel Bread Pudding from the pan.

Transfer to a platter, right side up so the texture is on full display.

Serve warm or room temperature with a side of Cream Cheese Schmear.

Cream Cheese Schmear Makes enough for 1 Red Velvet Bagel Bread Pudding Loaf

• 8 oz Philadelphia cream cheese, softened
• 1 cup 10x
• ¼ teaspoon salt

In a medium sized bowl, mix together all ingredients, slowly at first to create a smooth mixture, then with some muscle to aerate and soften the cream cheese.