Baked Bagel French Toast with Maple Glaze
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I’ve made my share of French toast.
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.
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-swirl, cinnamon-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.
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.
- 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-swirl, cinnamon-raisin, or plain, diced in 1-inch pieces
- 1 cup confectioners’ sugar
- about 1/4 cup+ maple syrup (lite or sugar-free okay), adding additional as necessary for desired consistency
- 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.
- 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.
- Add the eggs, milk, maple syrup, sugars, vanilla, cinnamon, salt, and whisk to combine.
- 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.
- Turn mixture out into prepared baking dish, loosely laying it in. Drizzle any unabsorbed coating mixture over the bagels.
- 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.
- 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.
- 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.
Amount Per Serving: Calories: 445Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 111mgSodium: 212mgCarbohydrates: 63gFiber: 1gSugar: 50gProtein: 5g
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Post is brought to you by Thomas’. The recipe, images, text, and opinions expressed are my own.
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