Indeed, I am fully aware of the fact that this is not a totally novel idea. But what does make it outstanding is this– whipped cream cheese french toast batter. And no, I didn’t snap a picture of that because it’s not the most photogenic thing in the world, but hey, it’s the end result that counts, right? It’s all stupendously easy.
I’ll let the pictures do the talking here. Ideally, the bagel you use should be fresh or at most 2 days old. I know what you’re all probably thinking– aren’t these guys too dense to soak up enough batter?
Oh, you smart farts. But cutting the bagel into discs which are thin enough ensures the right amount of lovely cream cheese egg batter to be blissfully soaked up into the dense little bread bodies. Eating this was pure joy; think tender, chewy bread chunks, slightly sweet and tangy thanks to the cream cheese and honey, and surprisingly dunkable (I’m talking strong maple syrup game here), because they don’t disintegrate like your typical store-bought white bread slices.
For one person, take one bagel (I used cinnamon raisin here) and slice into discs around 3/4-inch thick using a serrated knife. Preheat a pan on the stove to medium heat. In a shallow dish and with a fork, whisk together one egg, one tablespoon of softened cream cheese, a squeeze of honey and a splash of whatever milk you have on hand. I didn’t use cinnamon because I used a cinnamon raisin bagel, but add a dash of that if you would like. Soak each bagel disc in the egg batter for at least 10-15 seconds on each side, and then flip to do the same on the other sides. To your preheated pan, add a generous pat of unsalted butter, then lay all the discs on the pan. Wait around 30 seconds to cook on the first side, then flip, starting with the disc you first laid down.
Pair your french toast bagel with anything! Lay on the maple syrup, or top simply with icing sugar and fresh fruit.