#French toast crunch 2014 free#

If you prefer sweet and savory, turn your bagels into breakfast sandwiches instead.Īdd bacon, sausage, fried bologna, or whatever meat you like best. Chocolate, caramel, or strawberry sauce.Butter (or flavored butter such as honey butter).Whipped vanilla cream cheese (2 teaspoons vanilla, 2 tablespoons sugar, 8 ounces cream cheese, beat together until smooth).Here are some of my favorites to give you an idea: When it comes to toppings, you can pretty much add whatever you want. You can tweak your toppings to suit your tastes, as well.

#French toast crunch 2014 free#

Keep the temperature at a steady 200 degrees Fahrenheit.įeel free to experiment with flavors, too. Keep the bagels warm by placing them on a baking sheet in the oven. Furthermore, not everyone comes down to breakfast at the same time. Sometimes, we like to make things ahead of time. Have plain, full-size bagels? No problem! Have cinnamon and raisin mini bagels instead? Also, no problem! You can use whatever bagels you have on hand. You can make this recipe with any size, shape, or flavor of bagels. Or you can substitute an equal amount of half and half for the milk in the recipe. You can add half whole milk and half heavy cream. Putting them in the pan straight from the fridge can make them soggy. If you refrigerate your bagels, you may want to set them out on the counter the night before, too. Just let the bagels sit a little longer in the egg mixture to give them the best texture.

You can make this recipe with stale bagels.

You could use regular granulated sugar, as well. Brown sugar always pairs well with cinnamon.

Give the pan time to warm up, and melt the butter first. If you add the slices to a cold or semi-warm pan, they’ll get soggy. Ensure that the pan is warm and the butter is melted before adding the bagels.Don’t just dip the slices and remove them. So, you need to let them soak at least 30 seconds per side before removing them from the mixture. Typically, bagels are much thicker than other breads used to make French toast. Here are a few helpful tips and tricks to keep in mind when making French toast bagels: Once they start to brown, you can flip them and then remove them.Īfter that, it’s just a matter of adding your toppings and savoring the flavor. Then, cook the bagels over medium heat on each side for a few minutes. Let them soak for about 30 seconds on each side to really soak up the mixture’s flavors.ģ. Then, dip each bagel slice in the mixture. Whisk them together with a large whisk.Ģ. Add the eggs, milk, cinnamon, vanilla, and salt to a mixing bowl. Making these bagels is as easy as 1, 2, 3!ġ. You can also add berries, cream, powdered sugar, and more. Remember to have your toppings ready to go, too. You need just a little to toast the bagels. Vanilla’s sweetness is the perfect complement to the cinnamon’s spicy warmth. After all, that’s what gives them their “French toast” flavor. I love plenty of cinnamon on my French toast bagels.

The recipe calls for 1/4 teaspoon of cinnamon, but you can use a little more if you like. You want the flavor you get only with whole milk. I find that whole milk works just as well. Some people use a combination of milk and heavy cream. The eggs also act as a binding agent and hold everything together. The fat in the eggs helps give the bagels their rich, indulgent flavor. If you want to vary the flavor, try starting with non-plain bagels. If you have dietary restrictions, use gluten-free or low-carb bagels. You can use whatever bagels you like best. How about the fact that it uses only seven ingredients? Here’s what you’ll need: Need another reason to love this phenomenal breakfast recipe?