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?
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.
I know it’s Monday, but keep these weekend breakfasts coming.
- 6 eggs
- ½ cup milk
- ½ teaspoon salt
- 2 bagels, halved (just about any flavor will work, but plain or slightly sweet flavors are my preference)
- 1 Tablespoon unsalted butter
- 4 ounces cream cheese, softened to room temperature
- 1 Tablespoon granulated sugar
- ½ teaspoon cinnamon
- 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.
And speaking of breakfast, two little ladies had their first taste of pancakes on Sunday…