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cinnamon crunch bagel casserole on a wooden tray
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4.67 from 12 votes

Cinnamon Crunch Bagel Breakfast Casserole

This sweet, cinnamon-flavored baked treat is baked in a bundt cake pan for a show-stopping breakfast or brunch. Cubed cinnamon crunch bagels (or any type of bagels) are sturdy enough that you can assemble the dish the night before and bake whenever you’re ready.
Prep Time45 minutes
Cook Time30 minutes
Total Time1 hour 15 minutes
Course: Brunch
Keyword: baked breakfast recipe, Holiday recipe, make ahead breakfast
Servings: 10
Author: Jess Smith via Inquiring Chef
Cost: $10.00

Equipment

  • Bundt Pan
  • Mixing Bowl
  • Stand or Handheld Mixer

Ingredients

Cinnamon Crunch Bagel Bake:

  • 8 large Eggs
  • 1 1/2 cups Milk
  • 1/2 cup Heavy Cream
  • 1 Tablespoon Sugar
  • 2 teaspoons Ground Cinnamon
  • 1 teaspoon Pure Vanilla Extract
  • 1 Pinch Salt
  • 6 Cinnamon Crunch Bagels, sliced into bite-sized cubes (see note)
  • 8 Tablespoons Unsalted Butter, melted

Cream Cheese Glaze:

  • 6 ounces Cream Cheese, softened to room temperature
  • 1 1/2 cup Powdered Sugar
  • 1/2 cup Milk

Instructions

  • Grease a Bundt pan with nonstick cooking spray or some softened butter. Set aside.
  • In a very large mixing bowl, whisk together eggs. Add milk, heavy cream, sugar, cinnamon, vanilla, and a pinch of salt. Whisk well.
  • Add bread cubes on top of egg-milk mixture and fold together until nearly all of the liquids have been soaked into the bread cubes. Take a few minutes to gently stir these to encourage as much of the milk mixture to soak in as possible.
  • Transfer bread cubes to prepared bundt cake pan. Pour any remaining egg-milk mixture over top.
  • Cover and refrigerate overnight, anywhere from 12 to 18 hours.
  • When ready to bake, remove the bundt pan from the refrigerator and let it rest at room temperature while the oven is heating.
  • Preheat oven to 350°F / 177°C.
  • Pour melted butter over bread and down sides of pan.
  • Bake until golden brown around the edges and cooked in the center, 40 to 45 minutes (it may take 5 to 10 minutes longer if the bake was still very cold when it went into the oven).
  • Let bagel bake cool in pan for 10 minutes while making glaze.
  • Using a standing mixer fitted with the whisk attachment or hand mixer, beat the softened cream cheese until very smooth, 2 to 3 minutes on high. Add the powdered sugar (start on low and slowly increase speed) and mix until fully combined. Add in the milk a little at a time until the glaze is smooth and pourable. (You may not need all of the milk.)
  • Turn bagel bake out on a serving platter. Drizzle glaze over top. Slice and serve warm.

Video

Notes

Bagels - For something fun and added cinnamon flavor, I used Panera’s Cinnamon Crunch Bagel in this breakfast bake. Any type of bagel will work well here. 
Make Ahead - The cinnamon bagel casserole can be refrigerated, covered, overnight. Bake directly from the refrigerator (add 5 to 10 minutes to baking time). The cream cheese glaze can be made up to 3 days ahead. Warm glaze briefly in the microwave to bring it back to a smooth, pourable consistency before using.
9x13 - The casserole can be made in a 9x13 baking dish. Increase the recipe by 50% (use 9 bagels, 12 eggs, etc.). The baking time should be similar.

Nutrition

Serving: 1slice | Calories: 481kcal | Carbohydrates: 53g | Protein: 13g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 206mg | Sodium: 321mg | Potassium: 248mg | Fiber: 1g | Sugar: 26g | Vitamin A: 1032IU | Vitamin C: 0.5mg | Calcium: 123mg | Iron: 3mg