Name: Cinnamon Raisin Bagel Bake
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT9H55M0.000S
Yield: 8 to 10 servings
Ingredients: 6 tablespoons unsalted butter, melted, plus additional for greasing; 8 large eggs; 2 cups reduced-fat milk; 1/2 cup granulated sugar; 1/4 cup packed light brown sugar; 2 teaspoons ground cinnamon; 1 teaspoon kosher salt; 1 teaspoon pure vanilla extract; 1/2 teaspoon ground nutmeg; 6 cinnamon raisin bagels, cut into bite-sized pieces; 1/2 cup raisins; 3 tablespoons granulated sugar; 3/4 teaspoon ground cinnamon; 2 tablespoons unsalted butter; 1 cup pecans, chopped; Pinch kosher salt; 4 ounces cream cheese, at room temperature; 3/4 cup confectioners' sugar, sifted; 1/2 teaspoon vanilla extract; 1/4 to 1/3 cup reduced-fat milk

For the bake: Grease a standard Bundt pan with melted butter and set aside. In a large bowl, whisk together the eggs, milk, granulated sugar, brown sugar, cinnamon, salt, vanilla, nutmeg and melted butter. Add the bagel pieces and raisins and stir well to coat.

Place the bagel mixture in the Bundt pan, pressing down the bagel pieces. Wrap the top of the Bundt pan in plastic wrap and place in the fridge to soak overnight or up to 12 hours.

When ready to bake, remove the Bundt pan from the fridge to sit out at room temperature for 30 minutes. Preheat the oven to 350 degrees F.

Bake in the center of the oven until the egg mixture has set and you can poke it with a paring knife and no liquid is present, 45 to 50 minutes.

Remove from the oven and allow to rest for 10 minutes. Place a plate on top of the Bundt pan, then flip the bake over and remove the pan. Set aside.

For the cinnamon sugar pecans: Line a plate with parchment paper. Place the granulated sugar and cinnamon in a medium bowl and mix to combine.

In a medium nonstick skillet, add the butter and heat over medium-low heat. Add the pecans and stir to coat in the butter. Allow to toast for a minute or two, then sprinkle with the salt.

Remove the nuts to the bowl with the sugar and toss to evenly coat. Spread evenly on the parchment lined plate to cool.

For the cream cheese glaze: Using a hand mixer, add the cream cheese to a medium bowl. Whip until light and fluffy. Add the confectioners’ sugar in stages along with the vanilla extract. Add the milk, starting with 1/4 cup, and continue beating until fully incorporated. The consistency should be easily spoonable.

Place the icing in a resealable plastic bag and cut off the tip. Pipe the glaze over the top of the bagel bake. (You can also spoon the glaze over the top instead.) Sprinkle the glaze with the cinnamon sugar pecans.

Slice and serve warm.

Cinnamon Raisin Bagel Bake

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