at home
breakfast
brunch
dessert
french toast
bagel
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French toast made with cinnamon raisin bagels, plus apple crisp topping?! Whoa—breakfast will never be the same!
Thisdecadentmash-up recipecomes fromBeth George,owner ofBYOB BAGELSandbagel consultant (yes, that's a real thing!) who helps clients launch bagel businesses.Bethhas been designing and developing all-natural bagel formulas for more than a dozen years.Talk about atasty job!
Learnhow to freeze bagels the right way here, and check out Rach's"bagel lab"recipes for moreideas from this episode:
Moroccan Herb and Spice Bagels
Warm Spinach and ArtichokeBagels
Dill Pickle Cream Cheese Bagels
Blue Cream CheeseBagelswith Walnuts, Bacon and Rosemary
Tomato and Basil Cream Cheese Bagels with Crispy Prosciutto
Ingredients
- Nonstick cooking spray
- 3 eggs
- ¾ cup milk
- ⅓ cup organic or raw sugar
- ½ teaspoon pure vanilla extract
- 1to2 teaspoons groundcinnamon, plus more to taste
- 4 cinnamon raisin bagels, split
- ¼ cup butter, softened
- ½ cup packed brown sugar
- ¼ cup flour
- ¼ cup old fashionedoats
- ½ cup finely chopped walnuts or pecans, optional
- 1to1½ cups dicedapples (from2to 3apples)
Yield
Serves: 8
Preparation
Preheatoven to 350˚F. Line a baking sheet with parchment thenspraywith nonstick cookingspray.
In a glass baking dish, beat theeggs, milk,rawsugar, vanilla and cinnamon. Place the bagelscut-sidedown in theegg mixturefor 45 seconds to 1 minute.Poke the outside of the bagel several times with a fork.Flip the bagels over to soak in more egg mixture, another45 seconds to 1 minute.Arrange the bagelscut-sideup on the prepared baking sheet.
In a bowl, soften butter with a fork.Blend in brown sugar, thenmix in flour, oats, walnutsorpecans, applesand cinnamonto tastewith your hands.Sprinkle the oat mixture evenly over the bagel slices. Bakeuntilegg mixture on the bagel has set andthe toppingbeginsto brown, about 15 minutes. (If the topping hasn't browned, increase the oven to 375˚F for 2 to 4 minutes more.)
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