French Toast Bagels
User Reviews
5
French Toast Bagels
Description
In this recipe, bagels are sliced in half and soaked in a mixture of eggs, almond milk, vanilla extract, cinnamon, and optional salt. The soaking step takes about 30 seconds per side, longer than usual French toast, to allow the dense bagels to absorb the custard thoroughly without becoming soggy.
After soaking, the bagel halves are cooked on a medium heat pan greased with butter for 2 to 3 minutes per side. Pressing them with a spatula ensures even warming and helps create a crisp, buttery crust while keeping the inside soft and custardy. The bagels can be cinnamon raisin or plain, changing the flavor subtly.
The final French Toast Bagels can be served with toppings like fresh fruit, powdered sugar, butter, and maple syrup, making them suitable for breakfast, brunch, or a sweet snack. The recipe supports substitutions like different milk types and vegan options, along with gluten-free bagels if needed.
Storage advice includes refrigerating leftovers up to four days and freezing for up to two months, with recommended reheating methods to maintain texture and flavor.
Ingredients
- 4 bagel plain or cinnamon raisin
- 4 large egg
- ¾ cup almond milk I like unsweetened vanilla almond milk, or oat milk
- 1 teaspoon vanilla extract
- ½ - 1 teaspoon ground cinnamon
- ¼ teaspoon salt optional
- 1 - 2 tablespoon butter unsalted
Instructions
- Whisk the eggs, milk, vanilla, cinnamon, and salt in a large and deep mixing bowl. I like using a casserole dish.
- Cut the bagels in half.
- Before soaking your bagels, heat a large pan or pancake griddle to medium heat, so it is ready.
- Then dip each bagel slice into the mixture, allowing them to soak for about 30 seconds on each side. Since bagels are thicker than slices of bread, they need more time to soak up the mixture. Depending on the size of your pan, I highly recommend cooking in batches so the bagels don’t get soggy!
- Add 1 tablespoon of butter to the heated pan. Once melted, add your french toast bagels cut side down. Cook for 2 - 3 minutes on each side until the edges start to get a little crispy. I like to press the bagels down with a spatula as they cook so everything gets warm, buttery, and crispy.
- Carefully wipe down the pan, melt another tablespoon of butter, and repeat with the rest of the bagels.
- Top fresh fruit, powdered sugar, butter, maple syrup, or honey. Enjoy!
Notes
- You can use mini bagels or any type of milk such as skim, soy, rice, or cashew for the soaking mixture.
- Adding 1–2 tablespoons of sweetener like coconut sugar or maple syrup to the soaking mixture is optional for extra sweetness.
- Gluten-free bagels work but may require longer soaking due to thickness.
- For a vegan version, replace eggs with flax eggs and use vegan bagels and coconut oil instead of butter.
- Store leftovers in an airtight container in the refrigerator for up to 4 days; freeze individually wrapped for up to 2 months.
- Reheat in a toaster oven or oven at 300°F for best texture, though microwaving is quicker but less crisp.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Calories | 359kcal | 18% |
| Carbohydrates | 43g | 14% |
| Protein | 14g | 28% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 101mg | 34% |
| Sodium | 637mg | 27% |
| Potassium | 146mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 0.3g | 1% |
| Vitamin A | 225IU | 5% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 79mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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