The “Sugar Rush” column on Serious Eats is always a treat. Earlier this week, Kathy YL Chan wrote there about Bagel Pudding, a long-time homemade staple of the Russ & Daughters sweets counter. Since our bagels are baked fresh every morning, by night-time, if there happen to be any left, they are best enjoyed toasted, or turned into a family favorite: Bagel Pudding.
Serious Eats noted:
“There is bread pudding, and then there is bagel pudding. For the bagel pudding, you must head to Russ & Daughters, where the cut-to-order dessert goes for $4.99 a pound. Two choices-a chocolate chip-studded pudding, or a raisin and prune one. The latter is superior, always a few notches more moist than the chocolate, and speckled with plump bites of raisins and creamy, larger prunes. Reminiscent of Far Breton, a classic custard cake from Brittany, France, the pudding is composed of old bagels, chopped and baked in a sweet custard base-undeniably dense and filling, but in all the right ways. This is one of the few bread or bagel puddings that is best served cold and not warm.”
- Jen Snow