Bagel French Toast
Published Feb 16, 2015•Updated Apr 19, 2022
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Bagel French Toast is extra satisfying because the french toast custard soaks into all those nooks and crannies. Adding cinnamon whipped cream puts the dish over the top… because isn’t everything just better with whipped cream?
If I could eat breakfast three meals a day, seven days a week, I would.
Every morning I walk past a street vendor frying eggs and bacon for people to grab on their way to work. She serves the eggs and bacon over rice. This is Thailand, after all.
It’s a dangerous temptation to face on a daily basis, that wok-fried bacon.
In my usual work-day life, I eat oatmeal (also a breakfast I love, but not exactly flashy). But on the weekends, all bets are off. Give me all the wok-fried bacon you’ve got. Or banana bread crumb cake.
Or bagel french toast.
This is more of a method than a recipe, but it’s one that should be repeated. Last weekend we had a bunch of cinnamon raisin bagels. So we soaked a few in eggs overnight and heated them until crisp in a hot, buttery pan.
And topped them with cinnamon whipped cream.
I know it’s Monday, but keep these weekend breakfasts coming.
More French Toast Recipes
- Crispy Baked Cinnamon French Toast Sticks {Video}
- Baked Banana French Toast with Pecan Crumble
- Baked Pumpkin French Toast
- Baked Cinnamon French Toast
Favorite Tools
- 9×9 Deep-Sided Staub Baker
- Lodge Cast Iron Skillet
- Anchor 3-Piece Glass Mixing Bowls
- Stand or Handheld Mixer
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Bagel French Toast
Equipment
- 9x9 Baking Dish
- Skillet
- Mixing Bowls
- Stand or Handheld Mixer
Ingredients
For the French Toast:
- 6 Eggs
- 1/2 cup Milk
- 1/2 tsp Salt
- 2 Bagels, halved (just about any flavor will work, but plain or slightly sweet flavors are my preference)
- 1 Tbsp Unsalted Butter
For the Whipped Cream Cheese:
- 4 oz Cream Cheese, softened to room temperature
- 1 Tbsp Granulated Sugar
- 1/2 tsp Cinnamon
Instructions
- In a square baking dish, whisk together the eggs, milk, and salt. Add the bagel halves and flip to coat both sides. Soak the bagels cut-side down in the egg mixture in the refrigerator for at least an hour or overnight.
- Melt butter in a large pan over medium heat. Use a fork to transfer the bagels to the pan (discard egg mixture), and cook on both sides until golden brown and crisp.
- While bagels are cooking, beat cream cheese, sugar and cinnamon until light and fluffy. (If too thick, add a bit of milk.)
- Serve bagels topped with whipped cream cheese.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
And speaking of breakfast, two little ladies had their first taste of pancakes on Sunday…
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Omgosh. I made this with blueberry bagels exactly as written (though I only soaked my bagels for about 45 minutes). It was phenomenal!!! Will definitely make again!
So glad you liked it! It’s one of my all-time favorites!
You could do this sweet or savory!
Yummy squared!!!
Great and fun to make!
my favorite is with pumpkin bagels!!!
OH My! You had me with the title…bagel french toast! yes please!! this looks totally delicious!
I love French Toast, and the photos spread out with the comments were irresistible. Thanks for the inspiration.
Bagel french toast — why have I never heard of this?? So smart!
Stop it Jess this is way too delicious looking and too simple to not make! Love the photo of the girls at pancake breakfast. Adorable!
Bagel french toast! Well shucks, I never woulda thought. Pinning this one for a weekend brunch soon.