How to Make Bagels That Taste Like French Toast

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French toast is traditionally made by dipping bread slices in a custard mixture of milk, egg and a touch of sugar. This delightful breakfast dish isn’t restricted to two-day-old sandwich bread. French toast is an excellent use for an abundance of bagels, or if you want an interesting new take on a standard breakfast dish. Stale bagels work better than fresh because the bread soaks up more of the custard mixture.

Things You'll Need

  • Stale bagels
  • Knife
  • Eggs
  • Sweetener such as sugar or maple syrup (optional)
  • Milk
  • Cinnamon, nutmeg, other spices (optional)
  • Vanilla extract (optional)
  • Butter
  • Frying pan
  • Nonstick spray
  • Casserole dish
  • Powdered sugar (optional)

Regular French Toast

  • Slice bagels horizontally into ¼- to ½-inch slices.

  • Mix a custard mixture using equal parts of milk and eggs. You can use nondairy milks such as almond or coconut milk if needed. Season the custard mixture with cinnamon, nutmeg or any spices you prefer. Vanilla extract is also a commonly used addition to the dish.

  • Add a small amount of sugar or maple syrup if you desire extra sweetness.

  • Place the bagels into the custard mixture and allow to soak until the bagels are soft but not falling apart. Stale bagels may take several minutes to soften.

  • Fry the bagels in butter or oil in a large frying pan for two to three minutes on each side. Remove the French toast bagel slices from the pan and dust with powdered sugar or drizzle with maple syrup.

French Toast Casserole

  • Chop bagels into 1-inch cubes and arrange in a casserole dish sprayed with nonstick spray.

  • Pour the custard mixture over the bagel cubes, or mix the cubes in a bowl of the custard and then pour it into the casserole dish. Both ways work equally well.

  • Bake the casserole at 350 degrees Fahrenheit for approximately 30 minutes or until the egg has set. Dust the finished casserole with powdered sugar for a touch of sweetness.

References

  • Photo Credit Stockbyte/Stockbyte/Getty Images
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