French Toast Bagels
These french toast bagels are insanely delicious! A classic recipe made with plain or cinnamon raisin bagels, milk, eggs, vanilla extract, and cinnamon. They melt in your mouth with soft centers and buttery crisp edges!
Ingredients
- 4 bagels, plain or cinnamon raisin
- 4 large eggs
- ¾ cup almond milk or oat milk, I like unsweetened vanilla almond milk
- 1 tsp vanilla extract
- ½ - 1 tsp ground cinnamon
- ¼ tsp salt, optional
- 1 - 2 tbsp unsalted butter
Instructions
- Whisk the eggs, milk, vanilla, cinnamon, and salt in a large and deep mixing bowl. I like using a casserole dish.
- Cut the bagels in half.
- Before soaking your bagels, heat a large pan or pancake griddle to medium heat, so it is ready.
- Then dip each bagel slice into the mixture, allowing them to soak for about 30 seconds on each side. Since bagels are thicker than slices of bread, they need more time to soak up the mixture. Depending on the size of your pan, I highly recommend cooking in batches so the bagels don’t get soggy!
- Add 1 tablespoon of butter to the heated pan. Once melted, add your french toast bagels cut side down. Cook for 2 - 3 minutes on each side until the edges start to get a little crispy. I like to press the bagels down with a spatula as they cook so everything gets warm, buttery, and crispy.
- Carefully wipe down the pan, melt another tablespoon of butter, and repeat with the rest of the bagels.
- Top fresh fruit, powdered sugar, butter, maple syrup, or honey. Enjoy!
Notes
Full-Sized Bagels: You can use mini bagels.
Oat or Almond Milk: You can use any type of milk - skim, soy, rice, 2%, whole, or cashew milk.
Add Extra Sweetness: It’s optional, but feel free to add 1 – 2 tablespoons of coconut sugar, brown sugar, maple syrup, honey, or agave syrup to the milk mixture.
Gluten-Free: You can easily make this recipe gluten-free by using gluten-free bagels. You may need to soak them for a little longer than regular bagels because gluten-free bagels tend to be thicker.
Make it Vegan: This french toast bagels recipe can be made vegan by removing the eggs and substituting them with two flax eggs. Also, remember to use vegan bagels and coconut oil to grease your pan, not butter.
Storing: For best results, store in an airtight container in the refrigerator for up to 4 days.
Freezing: you can meal prep this recipe and freeze french toast bagels for up to 2 months! First, let the french toast bagels cool, then transfer them into individual freezer-safe bags. Only add one bagel slice per bag or if you want to add multiple, just wrap each piece in plastic wrap.
Reheating: For best results, reheat french toast bagels in the toast oven or oven at 300°F for 5 – 10 minutes until warm. This time will increase if you are reheating from frozen. If you are in a rush, you can reheat them in the microwave, but they will not be as crispy.
Nutritional information below is calculated for 2 slices of french toast bagels (which is 1 full bagel).
Nutrition
Calories: 359kcal | Carbohydrates: 43g | Protein: 14g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 101mg | Sodium: 637mg | Potassium: 146mg | Fiber: 3g | Sugar: 0.3g | Vitamin A: 225IU | Vitamin C: 0.03mg | Calcium: 79mg | Iron: 2mg
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