Description
Delight in this unique twist on a classic breakfast favorite with French Toast Bagels topped with a luscious maple cream cheese spread. Perfectly crisped bagel halves are dipped in a cinnamon-vanilla egg mixture and fried to golden perfection, then generously spread with creamy, sweet maple-flavored cream cheese. This quick and easy recipe is ideal for a comforting morning treat or brunch with family and friends.
Ingredients
Scale
Bagels and Coating
- 4 bagels, halved
- 2 large eggs
- 1/4 cup milk
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1 tablespoon butter (for frying)
Maple Cream Cheese Spread
- 8 oz cream cheese, softened
- 1/4 cup maple syrup
- 1 tablespoon powdered sugar
- Pinch of salt
Instructions
- Prepare the egg mixture: In a shallow dish, whisk together the eggs, milk, cinnamon, and vanilla extract until fully combined and smooth.
- Heat the skillet: Place a skillet over medium heat and add the butter, allowing it to melt and coat the surface.
- Coat the bagels: Dip each bagel half into the egg mixture, ensuring both sides are thoroughly coated with the cinnamon-vanilla mixture.
- Fry the bagels: Place the coated bagel halves in the skillet and fry for 2 to 3 minutes on each side or until they achieve a golden brown and crispy texture.
- Make the maple cream cheese: In a medium bowl, combine the softened cream cheese, maple syrup, powdered sugar, and a pinch of salt. Mix until smooth and well blended.
- Assemble and serve: Spread the maple cream cheese generously on the warm, crispy French toast bagel halves. Serve immediately for the best flavor and texture.
Notes
- You can use any flavor of bagels, but plain or cinnamon raisin work best with the cinnamon in the egg mixture.
- For a dairy-free alternative, substitute cream cheese and butter with plant-based versions.
- Adjust the amount of cinnamon and vanilla extract to your taste preference.
- If you prefer a sweeter coating, you can add a touch of brown sugar to the egg mixture.
- The maple cream cheese can be made in advance and refrigerated, just bring it to room temperature before spreading.
