Baked Bagel French Toast

Ingredients

• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1/2 cup milk or cream (regular, soy, almond, cashew, etc.)
• 1/4 cup maple syrup (lite or sugar-free okay)
• 1/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 2 teaspoons vanilla extract
• 2 teaspoons cinnamon
• 1/4 teaspoon salt, or taste
• 5 Thomas’ Limited Edition Maple French Toast Bagels (or cinnamon-swirl, cinnamon-raisin, or plain bagels), diced in 1-inch pieces

Instructions

1. Preheat oven to 350F. Spray a medium-large oval baker with cooking spray or grease and flour the baking dish. My baking dish measures about 11-inches by 7-inches. Alternatively, use a 9-inch square pan or a 9×13-inch pan noting that baking time will be reduced; set aside.
2. To a large microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute. Wait momentarily so you don’t scramble the eggs.
3. Add the eggs, milk, maple syrup, sugars, vanilla, cinnamon, salt, and whisk to combine.
4. Add the bagels and toss lightly to coat. Allow mixture to stand for about 5 to 10 minutes, stirring once or twice, giving bagels time to soak up the coating.
5. Turn mixture out into prepared baking dish, loosely laying it in. Drizzle any unabsorbed coating mixture over the bagels.
6. Bake for about 35 minutes (start watching more closely at 30 minutes), or until center is set and has dried out some taking care not to overbake as you want the French toast soft and moist. The coating does not have to be bone dry on all pieces. If you’re having difficulty judging doneness, try a small bite and if it seems too wet, moist, or underdone for your liking, bake longer. French toast will firm up more as it cools. Baking times may vary widely based upon bagels used, baking dish used, climate, and oven variance. While French toast bakes, make the glaze.