French Toast Bagels

Chewy, mouthwatering bagels get a taste lift when turned into French toast. The cinnamon-infused egg coating and comforting bagel bites will ramp up your Sunday breakfast. Cook it up in butter, and everything just gets better. Yum!

Course Breakfast

Cuisine American, French

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 517kcal

Author Imma

Ingredients

3 large eggs
1 cup (240ml) milk
2 tablespoons (25g) granulated sugar
1 teaspoon (5ml) vanilla extract
½ teaspoon (1.5g) ground cinnamon
1 pinch salt
4 tablespoons (60g) unsalted butter
4-5 bagels, cut in half

Instructions

Whisk the eggs, milk, sugar, vanilla extract, cinnamon, and salt in a large bowl.
Melt about a tablespoon of butter in a large skillet over medium-high heat.
Dip each bagel half in the egg mixture and allow to soak for at least 30-45 seconds per side (since bagels are thicker than regular sliced bread, they need more time to soak).
Place the soaked bagel halves in the heated skillet, adding as many that comfortably fit in the pan without touching. Cook on each side until golden, buttery, and edges are crispy, about 2-3 minutes per side.
Remove bagel toast from the skillet to a baking sheet and keep cooked bagels warm in a 200℉ (93℃) oven. Carefully wipe down the pan, melt another tablespoon of butter, and repeat with the remaining bagels.
Serve the French toast bagels warm with powdered sugar, whipped cream, maple syrup, fresh fruit, or other desired toppings.

Notes

Day-old bagels work best for this recipe to prevent sogginess. If your bagels are dry, soak them in the egg mixture a little longer.
Make sure the skillet is hot enough before adding the bagel halves to achieve that golden crust.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition