Don't throw away your stale bagels! I've found that they make wonderful French toast.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Beat milk, eggs, vanilla extract, cinnamon, and nutmeg together in a large, flat container.

  • Place bagels, insides-down, into the egg mixture. Let sit for 30 minutes.

  • Heat a large skillet over medium heat. Add bagel slices and cook, working in batches if needed, until browned on both sides, about 5 minutes. Sprinkle with powdered sugar and serve warm.

Cook's Notes:

If bagels did not come split, slice into thirds. If you cut the bagels in thirds you will have to either ladle the mixture over the top or flip the bagels over in the egg mixture.

If you want custard-like French toast, refrigerate the bagels to sit overnight. Cook time may be longer.

Nutrition Facts

219.4 calories; protein 10.2g 20% DV; carbohydrates 34.2g 11% DV; fat 4.1g 6% DV; cholesterol 95.4mg 32% DV; sodium 352mg 14% DV. Full Nutrition

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
I cut the dipping mixture in half, which was really only enough for 1 bagel. Because bagels that are already split do not really have flat insides, the out edge was cooked before the inner edge towards the hole. For this reason, I suggest you use a spatula to press down and flatten the bagel while cooking. While this might be a good way to use up slightly stale bagels, I prefer regular french toast to this recipe. Probably would not make this again. Read More