How to Make Cinnamon Bread Pudding with Butter and Brown Sugar from a Bagel Shop

COOKING: How to Make Creamy Cinnamon Bread pudding recipe with butter and brown sugar.

The recipe is the first in a series of recipes inspired by Baked Beans, a popular breakfast and lunch item in New York City.

The recipe comes from the Baked Bean Baking Book, which is a classic collection of recipes that are inspired by popular items like Bagel Baked beans, Egg Baked and Pecan Pie, the bakery and restaurant that has been in operation for nearly 100 years.

I was asked to come up with this recipe when I was looking for an alternative to the classic bagel, but I wanted something sweet and hearty for this breakfast.

I’ve been wanting to add cinnamon to the bagel since I was a child, and I was hoping that a bagel with cinnamon would be a fun way to do it.

The Baked Baking book features an array of recipes for breakfast and brunch, including cinnamon rolls, bagels, pancakes, sandwiches, and pancakes made with brown sugar and butter. 

The recipe calls for 12 ounces of cream cheese, a 1 1/2-ounce package of brown sugar, and a tablespoon of cinnamon.

You can use other powdered sugar, but it works just fine.

I also used cinnamon as the base for this recipe.

This recipe is easy to make, with only a few ingredients: 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon salt, and 2 teaspoons ground cinnamon.

To make the dough, mix the dry ingredients together in a bowl until they form a ball, then knead it for about 10 minutes until it is smooth.

If it’s too dry, add a little more flour.

Cover the bowl with plastic wrap and let it rest for 10 minutes.

If the dough is too dry to roll out, you can add more flour or water to loosen the dough.

After the dough has rested for a minute, shape it into a ball and roll it into 12 rounds.

For the filling, combine the cinnamon, butter, brown sugar (or use plain, unsalted butter), and brown beans in a small bowl.

Make a well in the center of the dough and place the dough into it.

Cover with plastic and let rise for 30 minutes.

After the dough rests, remove it from the bowl, pat it dry with a damp towel, and roll out the dough on a floured surface to about 1/8-inch thick.

Using a rubber spatula, flatten the dough to 1/16-inch thickness and knead to make sure that the dough doesn’t stick to the sides of the bowl.

While the dough rolls out, place a 1/4-inch-thick sheet of parchment paper between two parchment paper sheets.

Cover it with plastic, let it rise, and let the dough rise for 1 hour, or until the parchment has doubled in size.

After it’s risen, you’ll have a thick dough that’s about 3/4 inch thick.

Place a parchment towel on the back of a large baking sheet and shape it to be about the same size as the dough that was rolled out.

Place the dough onto the baking sheet.

Bake it at 400 degrees F for 45 minutes, until it reaches an internal temperature of 190 degrees F. Remove it from oven and cool completely on a wire rack.

Once it cools, the bagels will have the flavor of cinnamon on them, and the brown sugar will make them a bit denser.

If you’re using powdered sugar for this dough, add 1 teaspoon of powdered sugar to it.

When the bagers are ready, use a fork to make a round, about the size of a thumb, and then cut them in half, forming the base of the bag.

Place the bag in the refrigerator to chill for about 1 hour.

Meanwhile, place the browns and cinnamon on a large sheet pan lined with parchment paper.

Sprinkle with 1 teaspoon cinnamon and place it on top of the brown bag.

Let it sit for 5 minutes. 

If you like your browns a little sweet, add more cinnamon, or add a tablespoon more brown sugar to the brown.

After 5 minutes, add the bag to a baking sheet lined with plastic wrapped paper, then bake for 20 minutes, or on a baking tray covered with foil.

Cool the bag and serve warm.

The bagels are great served warm, but you can easily freeze them in the freezer, or store them in a zip-top bag and freeze them.

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