I’ve made French Toast Roll Ups , French Toast Breakfast Boards and French Toast Muffins but never have I made French toast bagels before and I’m so happy I finally did.
Sometimes we don’t eat all of the bagels that come in the package so this is a great way to utilize them in a fun and delicious way.
You can top with whipped cream, fresh fruit, and a generous pour of maple syrup for an ultra decadent but satisfying breakfast.
I hope you love this French toast as much as we do!
Ingredient Notes:
I found all my ingredients for this recipe at my local Sprouts. It’s a one-stop shop for all of my weekly groceries and I always appreciate their variety of products. Be sure to scroll down to the recipe card for the full recipe.
- Bagels: In this post I am using Carbonaut Plain Bagels from Sprouts! They are gluten free, light, fluffy and have great texture. Use any bagel you prefer.
- Eggs: The eggs bind everything together and adds fat for richness.
- Milk and Heavy Cream: I love using the combination of milk and heavy cream for the liquid part of the custard to create a luscious French toast.
- Cinnamon: Lots of cinnamon for flavor!
- Sugar: I love adding sugar to the custard for a pop of sweetness and to help caramelize the French toast slices.
- Vanilla: The vanilla extract compliments the cinnamon flavors perfectly.
- Butter: You’ll need a little butter for cooking the French toast in the pan.
Step by Step Directions:
Scroll down to the recipe card for the full recipe instructions.
- Whisk the eggs in a large bowl until no streaks remain.
- Add in the milk, heavy cream, vanilla extract , sugar, and cinnamon. Whisk until combined.
- Drop a bagel halve into the custard and let it sit for 20-30 seconds on each side. Repeat with remaining bagels.
- Melt 2 Tbsp. butter in a non-stick skillet over medium heat. Add soaked pieces of bread to the pan and cook 3-5 min. Each side.
- Serve with your favorite toppings.
Tips and Variations
- For more cozy flavors add in a pinch of nutmeg, cloves, or allspice.
- Use brown sugar instead of white sugar in the custard for a caramel, molasses flavor.
- 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!)
- Add a tablespoon of brandy to the custard.
French toast Troubleshooting:
- If you want a crispier crust on the outside, add more sugar to the custard, use less liquid and make sure the pan is nice and hot when cooking slices.
- If you are looking for a softer texture/soggier, add more liquid or allow bread to soak for a longer period of time.
- If you want a firmer texture, add more eggs to the custard, use less liquid and soak for a shorter amount of time.
More breakfast ideas to love:
- Eggs Benedict Casserole (family favorite holiday breakfast)
- Classic Buttermilk Waffles (a must make waffle recipe)
- Soft and Creamy Scrambled Eggs (great addition to french toast)
- Buttermilk Pancakes (a classic!)
- Spinach and Artichoke Egg Bake (Overnight casserole, great for holidays and brunch)
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Cinnamon French Toast Bagels
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
- Whisk the eggs in a large bowl until no streaks remain. 2 large eggs
- Add in the milk, heavy cream, vanilla extract, sugar, cinnamon, and vanilla. Whisk until combined. 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
- Slice the bagels in half 5 bagels
- Place a non-stick frying pan on the stove and move the custard next to the stove.
- Soak bagel halves in custard for 20-30 seconds on each side. (I soak 3-4 at a time).
- Add 2 Tbsp. of butter to the skillet and melt over medium heat. Tilt the pan to allow butter to coat the bottom. 4 Tbsp. butter
- Lift a bagel slice up from the custard and allow excess to drip off. Gently lay in frying pan and repeat with soaked slices.
- 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.
- Soak remaining slices and repeat cooking with remaining bagels. (Wipe pan clean and apply more butter to pan as needed between batches).
- Serve with your favorite toppings. (whipped cream, fresh berries, peanut butter, banana slices, pure maple syrup, jam, powdered sugar, etc.
Video
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.
