Lindsey Gustin and Manny Alfaro

Preparation:
1) Cut bagels into cubes.
2) Melt butter and pour into a 9" x 13" pan.
Tilt the pan
to make sure
butter coats the bottom.
3) Place cubed bagels into the pan. Sprinkle
raisins and
apples over the
bagels.
4) Place milk in a microwave safe container
and heat until
hot but not boiling.
5) Crack eggs into mixing bowl and froth with
a fork
(approximately
one minute).
6) Add other ingredients and stir until sugar
is dissolved.
Add hot milk
to egg mixture gradually. Do not add all
at once or you
may scramble eggs. Mix thoroughly.
7) Pour over bagels and press bagels into liquid.
Let soak
30 minutes.
8) Place on high-sided sheet pan and place in
oven on
middle rack.
Pour hot water into sheet pan. Be careful
not to splash
water into bread pudding.
9) Bake at 325 degrees for 45-50 minutes or
until set. Cool
completely and
refrigerate until serving.
Preparation:
1) Bring chicken broth to a boil in a heavy
saucepan.
2) Add butter, vegetables, honey, and spices.
3) Boil for 3 minutes.
4) Turn off heat and add diced bagels and dried
fruits.
With rubber spatula
or spoon, fold mixture to evenly
distribute all
ingredients.
5) Grease a 9" x 13" cake pan or casserole dish.
6) Place stuffing mixture into pan.
7) Bake at 400 degrees uncovered for 25-30 minutes
or
until desired
texture is reached (bake longer for dry
stuffing and
shorter for moist stuffing).
8) Note...if stuffing is a 12-15 lb. turkey,
decrease chicken
broth by 1 cup.