Anything can happen on live television, including a guest appearance by a bird.
During a live cooking segment with Bruegger’s Bagels Saturday morning a bird decided to fly in for some fun.
Bruegger's Bagels was helping the crew at FOX 8 celebrate National Bagelfest Day.
Tim Chesney brought in a unique breakfast recipe for a blueberry breakfast casserole, and you guessed it, it's made with bagels.
Blueberry Breakfast Casserole
- 5 Blueberry bagels (torn into bite-size pieces)
- 2 cups milk
- 1/2 cup whipping cream, unwhipped
- 3/4 cup sugar, more if you like it sweet
- 1/4 cup unsalted butter, melted
- 1 teaspoon orange zest
- 1/2 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 3 large eggs, beaten
- 2 cups blueberries (rinsed, fresh or frozen, DO NOT THAW)
- Preheat oven to 400° F or 375° F. (See note)
- Generously, butter 9x9 inch glass baking dish or 8 individual baking dishes
- Place torn bagels in large mixing bowl; pour over milk and cream
- Let absorb for about 10 minutes
- Meanwhile, melt butter and let it cool. When cooled, mix with beaten eggs and remaining ingredients. Retain a quarter cup of the blueberries
- Combine with bagel mixture, distributing blueberries evenly in mixture. Distribute the remaining blueberries over the top of the dish(es)
- Pour into prepared baking dish; place in center of oven. Bake uncovered for about 35-40 minutes or until knife inserted in center, draws cleanly
- NOTE: If using Soufflé or deeper dish for baking the entire pudding, reduce temperature to 375° and allow for longer baking time; test at 40 minutes. If using individual dishes, bake at 375° F and reduce baking time to 30 minutes, test for center for doneness on each