Cinnamon French Toast Bagels

I’ve made French Toast Roll Ups, French Toast Breakfast Boards and French Toast Muffins but never have I made French toast bagels before and I’m so happy I finally did.

Sometimes we don’t eat all of the bagels that come in the package so this is a great way to utilize them in a fun and delicious way. 

You can top with whipped cream, fresh fruit, and a generous pour of maple syrup for an ultra decadent but satisfying breakfast.

I hope you love this French toast as much as we do!

This post has been sponsored by Sprouts. All thoughts and opinions are my own. Thank you for supporting the brands that keep Kroll’s Korner running!

Ingredient Notes:

I found all my ingredients for this recipe at my local Sprouts. It’s a one-stop shop for all of my weekly groceries and I always appreciate their variety of products. Be sure to scroll down to the recipe card for the full recipe.

• Bagels: In this post I am using Carbonaut Plain Bagels from Sprouts! They are gluten free, light, fluffy and have great texture. Use any bagel you prefer.
• Eggs: The eggs bind everything together and adds fat for richness. 
• Milk and Heavy Cream: I love using the combination of milk and heavy cream for the liquid part of the custard to create a luscious French toast. 
• Cinnamon: Lots of cinnamon for flavor!
• Sugar: I love adding sugar to the custard for a pop of sweetness and to help caramelize the French toast slices. 
• Vanilla: The vanilla extract compliments the cinnamon flavors perfectly.
• Butter: You’ll need a little butter for cooking the French toast in the pan.

Step by Step Directions:

Scroll down to the recipe card for the full recipe instructions.

1. Whisk the eggs in a large bowl until no streaks remain.
2. Add in the milk, heavy cream, vanilla extract, sugar, and cinnamon. Whisk until combined. 
3. Drop a bagel halve into the custard and let it sit for 20-30 seconds on each side. Repeat with remaining bagels.
4. Melt 2 Tbsp. butter in a non-stick skillet over medium heat. Add soaked pieces of bread to the pan and cook 3-5 min. Each side. 
5. Serve with your favorite toppings. 

Tips and Variations

• For more cozy flavors add in a pinch of nutmeg, cloves, or allspice. 
• Use brown sugar instead of white sugar in the custard for a caramel, molasses flavor.
• Leave the bagels out on the counter the night before to help prevent soggy bread.
• Whisk the eggs well before adding in the remaining ingredients. Un-whisked eggs can show on the outside of the French toast after cooking since it won’t get absorbed into the bread very well.
• Keep French toast warm by placing in oven on a baking sheet lined with a wire rack on top at 250°F. I find this helpful when making a large batch for brunch to keep it warm prior to serving. 
• Use half and half or evaporated milk for a rich flavor and texture. I love using whole milk & heavy cream (like the recipe is written)
• If using stale bread, you can soak the bread overnight and cook in the morning. (I recommend using stale bread over fresh bread when making French toast anyways!)
• Add a tablespoon of brandy to the custard.

French toast Troubleshooting:

• If you want a crispier crust on the outside, add more sugar to the custard, use less liquid and make sure the pan is nice and hot when cooking slices.
• If you are looking for a softer texture/soggier, add more liquid or allow bread to soak for a longer period of time. 
• If you want a firmer texture, add more eggs to the custard, use less liquid and soak for a shorter amount of time. 

FAQ