Cinnamon French Toast Bagels

These Cinnamon French Toast Bagels (yes, bagels!) are made with just a few ingredients, are light and airy and a quick breakfast or brunch option.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings bagels

Calories 385kcal

Whisk the eggs in a large bowl until no streaks remain.
2 large eggs
Add in the milk, heavy cream, vanilla extract, sugar, cinnamon, and vanilla. Whisk until combined.
1/2 cup whole milk, 1/4 cup heavy cream, 1 tsp. vanilla, 2 Tbsp. sugar (white or brown), 1/2 tsp. cinnamon (or more, as desired), 1/4 tsp. nutmeg
Slice the bagels in half
5 bagels
Place a non-stick frying pan on the stove and move the custard next to the stove.
Soak bagel halves in custard for 20-30 seconds on each side. (I soak 3-4 at a time).
Add 2 Tbsp. of butter to the skillet and melt over medium heat. Tilt the pan to allow butter to coat the bottom.
4 Tbsp. butter
Lift a bagel slice up from the custard and allow excess to drip off. Gently lay in frying pan and repeat with soaked slices.
Cook for 3-5 minutes on one side or until golden brown. Flip and continue cooking on the second side. Carefully watch to prevent burning.
Soak remaining slices and repeat cooking with remaining bagels. (Wipe pan clean and apply more butter to pan as needed between batches).
Serve with your favorite toppings. (whipped cream, fresh berries, peanut butter, banana slices, pure maple syrup, jam, powdered sugar, etc.

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!)
*Nutrition will vary based on bagels used.