This recipe is a mouthwatering mashup of two classic brunch favorites—it’s the best of both worlds!
Breakfast, or I should say brunch, has always been my favorite meal of the day. Not so much because of the time of day that it’s eaten, but because of all the delicious food that’s served. Pancakes, waffles, omelets, Benedicts, home fries, and the list goes on. It’s a beautiful amalgam of carbs, fats, and proteins in the tastiest way possible. And so when I get the chance to eat two well-loved brunch foods—bagels and French toast—combined into one glorious dish, well, I’m taking it!
I spent a lot of my childhood eating bagels. Heck, I’ve spent a lot of my adulthood eating bagels, too. However, I usually reserve French toast for fancy restaurant brunches, where I can ensure it’s done right, i.e., made with high-quality bread and topped (or stuffed) with ingredients that I often don’t have on hand at home. Ironically, one of the bagels I remember loving the most in childhood was a French toast bagel from Panera. It had the crispy exterior of French toast, the perfectly chewy interior of a bagel, and was exquisitely laced with the sweet taste of cinnamon. My sister and I used to love smearing it with hazelnut cream cheese. Pure bliss!
Over the last decade, Panera has gotten rid of its French toast bagel, replacing it instead with a cinnamon sugar bagel, which doesn’t quite hit the same spot for me. To this day, I’ll still find myself craving that French toast bagel from time to time. Luckily, I can now rely on this recipe to fill the void. It’s quick, easy, and just as tasty as the French toast bagel I remember from Panera. My motto? Why limit yourself to one brunch item when you can have two-in-one?
What’s the trick to avoiding soggy French toast?
Making French toast involves creating a custard batter out of eggs, milk, and typically cinnamon, soaking bread in the batter, and pan-frying it in butter until it’s golden and crispy. The trick to ensuring your French toast doesn’t turn out soggy is to use bread that is a bit stale. This gives the bread more structure. You also want to avoid over-soaking the bread in the batter to ensure the bread doesn’t become overly saturated. The best part about using bagels for French toast, like in this recipe, is that bagels are typically sturdier and drier than most breads, so they’re perfect for turning into crispy French toast!
How do I store leftovers?
It’s always best to eat bagels as soon as you make them for maximum freshness. However, if you have any leftovers, you can store them in an airtight container in the refrigerator for up to 4 days. Be sure to cool them completely before storing. If you’re storing for longer, wrap each bagel individually with plastic wrap and then tin foil, and store them in a freezer bag for up to 2 months. Allow them to thaw in the fridge overnight. To reheat, simply place the French toast bagels in a toaster oven or air fryer at 300°F for 5-10 minutes until warm and crispy.
Serving suggestions
The beauty of this bagel recipe is that it transforms the bagel into so much more than a standalone breakfast item served with a hefty smear of cream cheese. Instead, treat it like French toast, and create a big brunch spread! Serve your French toast bagel alongside some Cheesy Scrambled Eggs, a refreshing Fruit Smoothie, and a savory Hashbrown Casserole for the ultimate Sunday brunch.
You can also use this French toast bagel concept in a recipe like our Bananas Foster French Toast, simply subbing out the bread in that recipe with plain bagels, to make your brunch menu even more exciting.
Ingredients
- 4 large eggs
- 3/4 cup unsweetened almond milk
- 3/4 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 pinch nutmeg
- 1/4 teaspoon salt optional
- 4 plain bagels split in half
- 1 tablespoon unsalted butter
- Fresh fruit for serving, optional
- Preferred toppings such as maple syrup or powdered sugar, optional
Instructions
- In a large bowl, whisk the eggs, almond milk, vanilla extract, ground cinnamon, nutmeg, and salt until well blended.
- Dip each bagel half into the egg mixture for about 30 seconds per side to let them soak.
- Heat a nonstick skillet over medium heat and add the butter. Place the soaked bagel halves in the pan and cook for 2 to 3 minutes per side until they are golden brown and crisp.
- Serve warm with your favorite toppings like fresh fruit, a drizzle of maple syrup, or a light dusting of powdered sugar.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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