Baked Bagel French Toast with Maple Glaze

I’ve made my share of French toast.

With Hawaiian bread, as French toast sticks, as muffins, with gingerbreadpumpkin, streusel topping, and peanut butter maple syrup.

Baked Bagel French Toast with Maple Glaze - Soft, chewy bagels make the best French toast! So easy, no flipping required, and tastes phenomenally good!!

But using bagels is a first and it won’t be the last. This fast, easy, no-flipping, no-stovetop-babysitting, baked French toast is soft, chewy, moist, and tender.

It’s perfect for brunch or on a leisurely weekend. I made it over the weekend and wrapped up the leftovers in plasticwrap and had breakfasts ready for my daughter for the week.

MY OTHER RECIPES

Baked Bagel French Toast with Maple Glaze - Soft, chewy bagels make the best French toast! So easy, no flipping required, and tastes phenomenally good!!

I used Thomas’ Limited Edition Maple French Toast Bagels. Making French toast with French toast-flavored bagels is perfect destiny.

The bagels are soft, chewy, full of robust maple and cinnamon flavor, and they smell amazing. Even in the sealed bag they made my cupboard smell like a bakery. If you can’t find this flavor use cinnamon-swirlcinnamon-raisin, or plain bagels.

I finished the dish with an easy whisk-together maple syrup glaze. It boosts the maple flavor even more, and adds a gooey, juicy, lusciousness to the French toast that’s more special than plain maple syrup.

Baked Bagel French Toast with Maple Glaze - Soft, chewy bagels make the best French toast! So easy, no flipping required, and tastes phenomenally good!!

Every bite of this French toast is like the sweet, soft, glaze-coated, perfect center bite of a cinnamon roll.

It’s an easy, comfort food breakfast that’s guaranteed to be a hit.

Baked Bagel French Toast with Maple Glaze - Soft, chewy bagels make the best French toast! So easy, no flipping required, and tastes phenomenally good!!

Baked Bagel French Toast with Maple Glaze

This fast, easy, no-flipping, no-stovetop-babysitting, baked French toast is soft, chewy, moist, and tender. It’s perfect for brunch or on a leisurely weekend. The dish is finished with an easy whisk-together maple syrup glaze. It boosts the maple flavor even more, and adds a gooey, juicy, lusciousness to the French toast that’s more special than plain maple syrup. Every bite of this French toast is like the sweet, soft, glaze-coated, perfect center bite of a cinnamon roll. It’s an easy, comfort food breakfast that’s guaranteed to be a hit.

Ingredients:

French Toast
1/2 cup unsalted butter, melted
2 large eggs
1/2 cup milk or cream (regular, soy, almond, cashew, etc.)
1/4 cup maple syrup (lite or sugar-free okay)
1/4 cup granulated sugar
1/4 cup light brown sugar, packed
2 teaspoons vanilla extract
2 teaspoons cinnamon
1/4 teaspoon salt, or taste
5 Thomas’ Limited Edition Maple French Toast Bagels (or cinnamon-swirlcinnamon-raisin, or plain bagels), diced in 1-inch pieces

Maple Glaze
1 cup confectioners’ sugar
about 1/4 cup+ maple syrup (lite or sugar-free okay), adding additional as necessary for desired consistency

Directions:

  1. French Toast – Preheat oven to 350F. Spray a medium-large oval baker with cooking spray or grease and flour the baking dish. My baking dish measures about 11-inches by 7-inches. Alternatively, use a 9-inch square pan or a 9×13-inch pan noting that baking time will be reduced; set aside.
  2. To a large microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute. Wait momentarily so you don’t scramble the eggs.
  3. Add the eggs, milk, maple syrup, sugars, vanilla, cinnamon, salt, and whisk to combine.
  4. Add the bagels and toss lightly to coat. Allow mixture to stand for about 5 to 10 minutes, stirring once or twice, giving bagels time to soak up the coating.
  5. Turn mixture out into prepared baking dish, loosely laying it in. Drizzle any unabsorbed coating mixture over the bagels.
  6. Bake for about 35 minutes (start watching more closely at 30 minutes), or until center is set and has dried out some taking care not to overbake as you want the French toast soft and moist. The coating does not have to be bone dry on all pieces. If you’re having difficulty judging doneness, try a small bite and if it seems too wet, moist, or underdone for your liking, bake longer. French toast will firm up more as it cools. Baking times may vary widely based upon bagels used, baking dish used, climate, and oven variance. While French toast bakes, make the glaze.
  7. Maple Glaze – To a medium bowl, add both ingredients and whisk until smooth. You may need to play with the sugar or maple syrup amounts slightly to achieve desired consistency.
  8. Remove French toast from oven, evenly drizzle with glaze, and serve immediately. French toast is best fresh, but leftovers will keep airtight in the fridge for up to 4 days and can be reheated gently in the micro before serving.
Only Eats

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Post is brought to you by Thomas’. The recipe, images, text, and opinions expressed are my own.

61 comments on “Baked Bagel French Toast with Maple Glaze”

  1. Wow, baked bagel French toast… this is insanely awesome!

  2. Killer recipe! It really looks like a mix of a monkey bread…casserole..bagel…and french toast. Plus im sure others. And the glaze is truly the icing on the…er…not cake..icing on the french toast ;) hehe

  3. Turning bagels into french toast? Averie, you are a GENIUS. I can never get through the whole stack of them before they start to go stale… And then I just end up baking way too many bagel chips. (But since they’re my favorite part of Chex mix and I always pick them out, I suppose there are worse things in life. But I digress.) Your daughter is so lucky to have you as a mom and get to eat all kinds of delicious things for breakfast! :)

  4. OMG. Bagels in a french toast casserole?!? What a *BRILLIANT* idea! Seriously…this one deserves a standing ovation.

  5. Yes, yes, yes!!! Bagels make the best french toast casseroles. They are usually the only thing I use in mine because of the texture!!! And that maple glaze on top…I would totally be slurping some as I drizzled it on top!!! Pinned!!!

  6. I made this for brunch this morning to thank my bridesmaids for flying in to help me shop for my wedding dress. Everyone loved it! Thank you!

  7. This is just what I’ve been looking for, I’m hosting a brunch in a couple of weeks and I can already smell it baking! Thank you for sharing and by the way, your photos are mouth watering, I can almost taste it! :)

  8. Ooh, ALL of your french toast recipes look great! I’ve got to try one of them sometime!

  9. I made this and it was amazing! I wouldn’t have changed a thing! thanks for the wonderful recipe! 

  10. Made this multiple times. Well received. This weekend I’m going to attempt with some pumpkin spiced syrup. 

  11. I know you published this over a year ago, but my husband came home last week with a ton of Pepperidge Farm Cinnamon Swirl mini-bagels! I gave some packages away but we kept a couple. I wanted to do something special and delish and searched for a recipe! I stumbled on yours! I just made this after we came in from church! Oomph, it is absolutely DELISH and YUMMY!!! I did not do the glaze it was great as is just out of the oven!

  12. Would it be okay to leave it in the fridge overnight?

  13. This was an absolute hit in my home. It will be a brunch must from now on. What a way to use bagels. I used raisin cinnamon bagels and generic cinnamon spices . Since I didn’t have unsalted butter I just used regular butter and didn’t add salt.

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