Ingredients & Directions below

Ingredients

For the casserole:

• 6 cinnamon-raisin bagels, cut into bite-size cubes
• 1 cup raisins, soaked 10 min in hot water
• 6 large eggs
• 3 cups half-and-half
• ½ cup sugar
• 1 tbsp vanilla extract
• 1 tsp cinnamon
• Pinch of salt

Optional streusel topping:

• ½ cup cold butter, diced
• ½ cup brown sugar
• ½ cup flour
• 1 tsp cinnamon

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Instructions

1. Prep the bagels

Cut the cinnamon-raisin bagels into small cubes (bagels are dense).
Spread them in a greased 9×13 baking dish.

2. Add raisins

Drain your soaked raisins and toss them into the bagels evenly.

3. Make the custard

In a bowl, whisk together:

• eggs
• milk
• cream
• sugar
• vanilla
• cinnamon
• salt

Pour this mixture evenly over the bagels.
Bagels are dense, so press down gently to help them absorb.

4. Rest Time

This is the key step for bagels:

• Refrigerate overnight (BEST texture)
  

5. Streusel toppingMix together butter, flour, brown sugar, and cinnamon.
Crumble over the top.

6. Bake

Bake at 350°F for 45–55 minutes, or until the top is golden and the center is set but slightly soft.

If the top browns too quickly, tent lightly with foil.

7. Serve

Top with any of these:

• Maple syrup
• Powdered sugar
• Cream cheese icing
• Cinnabon icing
• Warm caramel sauce