When you need a simple dessert that feels a little playful and a little old-fashioned, this baked frozen custard day treat is just the sort of thing to put on the table. Using solid unthawed frozen plain bagels may sound unusual at first, but they bake up into a tender, pudding-like base that soaks in sweet custard beautifully, much like the thrifty baked sweets many Midwestern home cooks have long made from day-old bread. With only five ingredients, it is the kind of practical, cozy dessert that turns an ordinary evening into something folks remember.
Serve this warm with an extra scoop of frozen custard on top or alongside, and if you like, add a drizzle of caramel sauce or a handful of fresh berries for a little color. It also goes nicely with hot coffee after supper or a glass of cold milk for the youngsters, and a spoonful of whipped cream never hurt a thing when you are aiming to make dessert feel just a touch special.
Servings: 8
4 solid unthawed frozen plain bagels
1. Preheat the oven to 350°F and lightly grease a 9x13-inch oven-safe baking dish. Arrange the solid unthawed frozen plain bagels in the dish, spacing them evenly.
2. In a large bowl, whisk together the slightly softened vanilla frozen custard, eggs, whole milk, and brown sugar until smooth and well combined.
3. Pour the custard mixture evenly over the frozen bagels, coating them well. Let the dish stand for 10 to 15 minutes so the outer layers can begin to absorb some of the custard.
4. Bake for 40 to 50 minutes, until the bagels are puffed, the custard is set, and the top is lightly browned. If needed, tent loosely with foil near the end so the top does not darken too much.
5. Let the dessert rest for 10 minutes before serving. Spoon into bowls while warm and top with an extra scoop of frozen custard if desired.
Cinnamon Comfort: Stir 1 teaspoon of cinnamon into the custard mixture if you want a warmer bakery-style flavor. It makes the whole kitchen smell wonderful and gives the dessert that old church-supper sort of charm.
Make It Richer: For an even softer and more luxurious bake, use half-and-half in place of 1 cup of the milk. That little change gives the custard a fuller body and a more dessert-like finish.
Scoop and Soften: If your frozen custard is too firm to mix easily, let it sit at room temperature just until scoopable, but not melted thin. You want it soft enough to whisk, since that helps it blend smoothly with the eggs and milk.
Bagel Size Tip: If the bagels are especially large, cut them in half once they have softened just enough to manage safely, or simply bake a few minutes longer. The goal is for the centers to turn tender while the tops get lightly golden.
Serving Leftovers: Leftovers keep well covered in the refrigerator and can be rewarmed gently in the microwave or oven. The texture will be a little denser the next day, but still mighty good with a cold spoonful of frozen custard tucked on top.
