Pecan Pie Bagels

Where is it written that pecan pie is just for dessert?  After all, in colonial America, pie was specifically prepared as breakfast food, especially fruit pies.   But it's  tricky to juggle a slice of pecan pie in one hand and  a cup of coffee in the other, so why not make it easier, and a tad more breakfast-y by downsizing and loading it all  in  a bagel instead of pie crust?  

I made a big batch today for a spring gardening seminar, using mini bagels.  This was    more time consuming than usual, only because scooping  out a smaller space is best done a little more carefully.

They are wonderful still warm, but  just as good at room temperature, so  can be prepared ahead of time,  just cool first  and then carefully cover so they don't harden up while waiting or enroute to wherever they're headed.

This recipe makes 6 large bagel halves. Obviously,  adjust for larger quantities.

Preheat the oven to 375.    Split 3 cinnamon-raisin bagels in half and place on a foil covered baking sheet...don't skip the foil, unless you use wax paper or a Silpat.  You'll regret it when  stray brown sugar and syrup bake & burn onto your pans.  Using a small serrated grapefruit spoon or knife, or  your fingers,  carefully scoop out the insides of the bagel.  Leave  the outside  & bottom intact  and not paper-thin.  Tear or chop the crumbs in tiny pieces and set aside.    Beat 3 eggs, and then beat in 1/2 c. firmly packed brown sugar, 1 cup light ( white)  corn syrup, 1/8 tsp salt, 1 tsp vanilla, and 1 TB butter or margarine, melted.

Fold in the reserved crumbs and 3/4 c. chopped pecans. If you're making mini bagels, chop them   finely to accomodate the smaller space.  Carefully spoon the filling into the bagel shells.  Top with pecan halves, if you wish.  Bake for 25 minutes or until firm in the center, and golden brown.