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Cinnamon French Toast Bagels

These Cinnamon French Toast Bagels (yes, bagels!) are made with just a few ingredients, are light and airy and a quick breakfast or brunch option. 

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 5 bagels
Calories: 385 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 5 bagels
  • 2 large eggs
  • 1/2 cup whole milk
  • 1/4 cup heavy cream
  • 1 tsp. vanilla
  • 2 Tbsp. sugar (white or brown)
  • 1/2 tsp. cinnamon (or more, as desired)
  • 1/4 tsp. nutmeg
  • 4 Tbsp. butter

Instructions

    Cup of Yum
  1. Whisk the eggs in a large bowl until no streaks remain.
  2. Add in the milk, heavy cream, vanilla extract, sugar, cinnamon, and vanilla. Whisk until combined. 
  3. Slice the bagels in half
  4. Place a non-stick frying pan on the stove and move the custard next to the stove.
  5. Soak bagel halves in custard for 20-30 seconds on each side. (I soak 3-4 at a time).
  6. Add 2 Tbsp. of butter to the skillet and melt over medium heat. Tilt the pan to allow butter to coat the bottom.
  7. Lift a bagel slice up from the custard and allow excess to drip off. Gently lay in frying pan and repeat with soaked slices.
  8. Cook for 3-5 minutes on one side or until golden brown. Flip and continue cooking on the second side. Carefully watch to prevent burning.
  9. Soak remaining slices and repeat cooking with remaining bagels. (Wipe pan clean and apply more butter to pan as needed between batches).
  10. Serve with your favorite toppings. (whipped cream, fresh berries, peanut butter, banana slices, pure maple syrup, jam, powdered sugar, etc.

Notes

  • Leave the bagels out on the counter the night before to help prevent soggy bread.
  • Whisk the eggs well before adding in the remaining ingredients. Un-whisked eggs can show on the outside of the French toast after cooking since it won’t get absorbed into the bread very well.
  • Keep French toast warm by placing in oven on a baking sheet lined with a wire rack on top at 250°F. I find this helpful when making a large batch for brunch to keep it warm prior to serving. 
  • Use half and half or evaporated milk for a rich flavor and texture. I love using whole milk & heavy cream (like the recipe is written)
  • If using stale bread, you can soak the bread overnight and cook in the morning. (I recommend using stale bread over fresh bread when making French toast anyways!)
  • *Nutrition will vary based on bagels used.  

Nutrition Information

Serving 1bagel Calories 385kcal (19%) Carbohydrates 59g (20%) Protein 15g (30%) Fat 9g (14%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 1g Cholesterol 94mg (31%) Sodium 617mg (26%) Potassium 193mg (6%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 342IU (7%) Vitamin C 1mg (1%) Calcium 80mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 5bagels

Amount Per Serving

Calories 385

% Daily Value*

Serving 1bagel
Calories 385kcal 19%
Carbohydrates 59g 20%
Protein 15g 30%
Fat 9g 14%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 1g 50%
Cholesterol 94mg 31%
Sodium 617mg 26%
Potassium 193mg 4%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 342IU 7%
Vitamin C 1mg 1%
Calcium 80mg 8%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.