These French toast bagels are a cozy, irresistible breakfast—soft and tender in the center with crisp, buttery edges and a warm vanilla‑cinnamon flavor. Use plain or cinnamon‑raisin bagels, or mini bagels for a kid‑friendly portion.
Update: This recipe was originally published in June 2020 and has been updated with clearer steps, helpful tips, and extra photos to show how easy French toast bagels are to make.
French toast made with bagels transforms a familiar favorite into something a little more substantial and special. Each half gets soaked in a simple custard of eggs, milk, vanilla, cinnamon, and a pinch of salt, then pan‑fried in butter until golden and crisp. The result is rich, comforting, and quick enough for busy mornings.
This recipe uses just a few staple ingredients and comes together in about 15 minutes, making it perfect for weekday breakfasts, weekend brunches, or holiday mornings. Choose your favorite bagel type—plain, cinnamon‑raisin, blueberry, or mini—and top with maple syrup, fresh fruit, powdered sugar, or butter.
Why you’ll love this recipe:
- Quick & Easy: Ready in about 15 minutes.
- Delicious Texture: Soft centers with crispy, buttery edges.
- Versatile: Works with plain, cinnamon‑raisin, or mini bagels.
- Family Friendly: Kids love them.
- Great for Special Occasions: Ideal for holiday mornings and brunch gatherings.
Ingredients
Five simple ingredients plus butter for frying—here’s what you need and why:
- Bagels: Plain or cinnamon‑raisin are my favorites; any type works. Use mini bagels for smaller portions.
- Eggs: Provide structure and a fluffy custard texture.
- Milk: Any milk works—unsweetened vanilla almond milk adds extra flavor.
- Vanilla extract: Adds warmth and sweetness.
- Ground cinnamon: Gives classic French toast flavor.
- Butter: For greasing the pan and achieving golden, crispy edges.
Instructions
Quick and straightforward—follow these steps:
1. In a large, deep bowl or casserole dish, whisk together eggs, milk, vanilla, cinnamon, and a pinch of salt.
2. Slice bagels in half. Dip each half into the egg mixture, soaking about 30–60 seconds per side—the thicker the bagel, the longer it needs to absorb the custard.
3. Heat a large skillet or griddle over medium heat and add 1 tablespoon butter. When melted, place bagel halves cut‑side down and cook 2–3 minutes per side until golden and crisp. Press gently with a spatula for even contact and crisp edges.
4. Wipe the pan, add more butter as needed, and cook remaining bagels in batches so they don’t steam and become soggy.
5. Serve warm with maple syrup, fresh fruit, powdered sugar, or your favorite toppings.
Top tips
- Soak properly: Bagels are dense—allow more soak time than you would for regular bread.
- Cook in batches: Give each piece room in the pan to crisp rather than steam.
- Press while cooking: Light pressure with a spatula helps create evenly golden edges.
Equipment
Basic kitchen tools make this easy:
- Measuring cups
- Large mixing bowl or casserole dish for the custard
- Cast iron skillet, nonstick pan, or pancake griddle
- Spatula
Substitutions & Variations
- Bagel types: Any flavor works—plain, cinnamon‑raisin, blueberry, or mini bagels.
- Milk: Swap almond, oat, soy, coconut, or dairy milk as needed.
- Egg-free: Use a flax egg (1 Tbsp ground flaxseed + 3 Tbsp water) per egg for a vegan option.
- Butter alternatives: Use plant‑based butter or coconut oil for dairy‑free cooking.
- Toppings: Maple syrup, honey, fresh fruit, whipped cream, powdered sugar, or extra cinnamon.
- Savory option: Skip vanilla and cinnamon; season the custard with salt, pepper, and garlic powder and top with avocado or a fried egg.
- Coconut twist: Add shredded coconut to the custard or sprinkle toasted coconut on top.
Storage
Storing: Refrigerate cooled French toast bagels in an airtight container for up to 4 days.
Freezing: Freeze cooled bagels wrapped individually or in a freezer bag for up to 2 months.
Reheating: For best crispness, reheat in a toaster oven or regular oven at 300°F for 5–10 minutes (longer from frozen). Microwaving is faster but will soften the exterior.
Frequently Asked Questions
Yes. Use gluten‑free bagels, but they may need a bit more soaking time because they are often denser.
Absolutely. Plain, cinnamon‑raisin, or other flavors work well. Mini bagels are great for smaller servings.
Yes. Use flax eggs (1 Tbsp ground flax + 3 Tbsp water per egg), vegan bagels, and coconut oil or vegan butter to fry.
Yes. You can prepare and cook in advance, keep warm in a low oven (about 200°F) for up to an hour, or refrigerate and reheat later.
Yes. Cool completely, then freeze in airtight bags for up to 2 months. Reheat in the oven for best texture.
Avoid over‑soaking, use medium heat to achieve a crisp exterior, and cook in batches so pieces aren’t crowded in the pan.
Did you make this recipe?
Leave a review to share how it turned out, and if you post on social media tag @healthfulblondie with #healthfulblondie—I love seeing your versions!
More French toast & pancake recipes!
Looking for similar recipes? Try other French toast casseroles and pancake variations for make‑ahead or indulgent breakfasts.
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Overnight Brioche French Toast Casserole
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Banana Foster Pancakes
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Healthy Chunky Monkey Banana Pancakes
-
Peanut Butter Stuffed French Toast
📖 Recipe
French Toast Bagels
Ingredients
- 4 bagels, plain or cinnamon raisin
- 4 large eggs
- ¾ cup almond milk or oat milk (unsweetened vanilla almond milk preferred)
- 1 tsp vanilla extract
- ½–1 tsp ground cinnamon
- ¼ tsp salt (optional)
- 1–2 tbsp unsalted butter for cooking
Instructions
- Whisk eggs, milk, vanilla, cinnamon, and salt in a large, deep bowl or casserole dish.
- Cut the bagels in half.
- Heat a large pan or griddle over medium heat so it’s ready when the bagels are soaked.
- Dip each bagel half into the mixture, soaking about 30–60 seconds per side. Because bagels are thicker than sliced bread, they need extra time to absorb the custard. Cook in batches to prevent sogginess.
- Melt 1 tablespoon butter in the pan. Add bagel halves cut‑side down and cook 2–3 minutes per side until edges are crispy and golden. Press gently with a spatula while cooking. Repeat with remaining butter and bagels.
- Top with fresh fruit, powdered sugar, butter, maple syrup, or honey and enjoy.
Notes
Mini bagels: Use mini bagels for smaller servings.
Milk options: Any milk—dairy or plant‑based—works fine.
Add sweetness: If desired, add 1–2 tbsp coconut sugar, brown sugar, or maple syrup to the custard.
Gluten‑free: Gluten‑free bagels are fine; they may need a little longer to soak.
Vegan: Replace eggs with two flax eggs and use vegan butter or coconut oil to fry.
Storage & freezing: Refrigerate up to 4 days or freeze up to 2 months. Reheat in the oven for best texture.
Nutrition
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