If you've ever been lucky enough to be invited to a brunch at my mom's house, one thing you can be sure of is that in addition to a beautiful, whimsical and seasonally set table, you will be presented with an enthusiastic variety of hot and cold foods that will leave you not knowing which to try first. There's always some sort of hot breakfasty casserole, like a blintz souffle or a blueberry baked french toast (both divine), perfectly sliced and concentrically arranged hard boiled eggs, assortments of cheeses, whitefish salad, cream cheese and lox and of course bagels. Many, many bagels... of all sizes and varieties. I mean this in the nicest way, because I love her and her breakfasts, but she is incapable of buying less than 3 dozen bagels at any one time, no matter how many or few people are brunching! Hence this Use-Up-The-Bagels Bread Pudding because not only have leftover bagels been transported to our house countless times, but I also seem to have inherited her over zealous bagel buying gene!!