Sunday, December 30, 2012

Bagel French Toast

On Christmas, we got a dozen bagels for breakfast. Since then we have been eating them. Yesterday I had one toasted, it wasn't great... So this morning, we still had three left, and I knew there had to be something to do with them. Lightbulb: make French toast! Usually we use stale bread, so why not stale bagels?!

What you'll need:
- Stale bagels
- Eggs (I used three eggs for two large bagels)
- Milk
- Vanilla Extract
- Butter to cooking spray

I don't measure the milk or vanilla, I just eyeball it.

Crack the eggs in a medium sized mixing bowl. Add the milk and vanilla, the mixture should have a brown tinge to it. Cut the bagels into quarters. Turn on your pan, skillet, or griddle. I use a square flat non-stick skillet, but electric or cast iron griddles work great too.

Dip the bagels in the egg mixture. Let them soak a little longer than you would do with bread. The egg doesn't really permeate the outside of the bagel so make sure you let the inside suck up plenty.

Put a pat of butter, or spray the pan with cooking spray. Then place your soaked bagel pieces on it. I use butter because I think it gives a better crisp to the eggs. Cook until the pieces are golden brown, then flip, and cook the other side until it is also golden brown. I also stand the bagels up on the flat sides where they were cut to cook that surface as well.

Once all your pieces have soaked and cooked, serve with butter and syrup. So yummy!

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