With the holidays quickly approaching and time never on my side, when I was approached by Dempster’s to create a Holiday-inspired meal, I was instantly drawn to the raisin cinnamon bagels.
For us, the holidays are all about comfort. Having bellies full of warm food – is the truest way to celebrate. Dempster’s cinnamon and raisin bagels are the perfect ellipse of dessert perfection. Paired with custard, caramelised bananas and caramel sauce – it’s the ultimate decadent dessert. This may sound complicated, but it’s not. In an hour, you can create, bake and be serving this scrumptious but simple dessert to your guests.
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What You Need
- 3 medium sized bananas pealed and sliced into ‘coins’
- 5 tablespoons of sugar
- Cooking spray
How to Do It
- Over medium heat, generously spray a non-stick pan. Add the sugar and sliced bananas.
- Cook bananas until golden brown. This takes about 5 minutes. They will caramelise quickly, so keep watch. Carefully flip the banana pieces over. The second side will brown much faster.
- Transfer to a plate that has been sprayed with cooking spray and let them cool.
Bagel Banana Bread
What You Need
- Dempster’s Cinnamon Raisin Bagels
- a jar of caramel sauce (store bought)
- 4 eggs
- 1 1/2 cups of half & half
- 1/3 cup of whole milk
- vanilla extract
- 2 tablespoons of butter
- sea salt
How to Do It
- Preheat the broiler
- Butter 6 ramekins 3/4 in size
- Generously coat the bottom of each ramekin with caramel sauce. Sprinkle a little bit of sea salt on top of the caramel. Then, place as many caramelised banana coins on the bottom of each as will fit.
- Separate the bagels into halves. Put each half face up on a baking tray covered in parchment paper. With a spoon, drizzle caramel sauce over each bagel. Once each has been covered with caramel sauce, place the tray under the broiler for 5 minutes or until you see the caramel sauce bubble. Once it’s bubbled, bring the tray out to cool.
- Set the oven to bake at 400
- Cut each bagel half into bite size pieces and fill each ramekin with the pieces until they’re filled.
- Whisk eggs, half & half, milk, vanilla and 1/8 teaspoon of sea salt in a medium bowl. Pour the custard into each ramekin until it reaches the top.
- Let the custard absorb into the bread while you boil water.
- Brush the exposed bread bits with butter, then sprinkle with a bit of sugar & salt.
- Once the water has boiled, fill the roasting pan with the boiled water. Carefully place the ramekins in the water. The water should be halfway up the side of the ramekins.
- Bake the bread pudding for 45 minutes. To check the custard is cooked, insert a knife in the middle of one of the puddings. It should come out clean.
- Once baked, remove the ramekins from the roasting pan and let cool.
- Serve with vanilla ice cream or whipped cream.
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