Bagel French Toast With Sweet Plum Sauce
I had tried french toast bakes before with regular sandwich bread but I always felt that they came out too mushy. The joy of french toast is the caramelized crunch of pan seared toast edges. This time around, I was inspired by Averie Cooks' to try bagels instead. Bagels are thicker and heartier which makes much more sense for a breakfast that you want to last over night and reheat well.
Prep Time: 00:05
Cook Time: 00:25
5 Slices of cinnamon bagels
1 cup granulated sugar
1/2 cup brown sugar
1/2 cup almond milk
2 Large eggs
1 tbsp cinnamon
1 tsp nutmeg
pinch of salt
plum sauce (see my plum handpie filling)
optional: powdered sugar for dusting
2 cups of water
1 cup sugar
2 red plums
pinch of salt
1 tsp ginger
1/4 tsp cornstarch (or tsp flour mixed with cup of water)
1Create the plum reduction by dicing the plums and combing with the 2 cups of water, 1 cup of sugar, ginger, and pinch of salt in medium pot. Boil on high for approximately 10 minutes. Stirring occasionally.
2Reduce the the heat to low-medium and add the corn starch or flour mixed with 1/4 cup of water. DO NOT add it alone or it will be lumpy. Strain the plum sauce from the fruit to use for later.
3Tear the cinnamon bagels into 1/2 inch chunks.
4Whisk the eggs, milk, brown sugar, 3/4 of the granulated sugar, and spices together in a large bowl. Combine the mixture with the bagel bits and allow to soak for 5 minutes.
5Pour the saturated bagel bits in to a nonstick or sprayed pan.
6Dust the top of with the remaining sugar and pinch of salt.
7Bake in the oven on 350F for 20-25 minutes.
8Dust with powdered sugar (optional) and drizzle with the plum sauce prior to eating. The sauce makes this dish phenomenal.
This reheats really well. Mister and I have taken this with us a couple times this week. Just don't forget the sauce.
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