Popular
Latest From the Show
How To Make French Toast Bagels with Apple Crisp Topping | BYOB …
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
French toast made with cinnamon raisin bagels, plus apple crisp topping?! Whoa—breakfast will never be the same!
This decadent mash-up recipe comes from Beth George, owner of BYOB BAGELS and bagel consultant (yes, that's a real thing!) who helps clients launch bagel businesses. Beth has been designing and developing all-natural bagel formulas for more than a dozen years. Talk about a tasty job!
Learn how to freeze bagels the right way here, and check out Rach's "bagel lab" recipes for more ideas from this episode:
Moroccan Herb and Spice Bagels
Warm Spinach and Artichoke Bagels
Dill Pickle Cream Cheese Bagels
Ingredients
- Nonstick cooking spray
- 3 eggs
- ¾ cup milk
- ⅓ cup organic or raw sugar
- ½ teaspoon pure vanilla extract
- 1 to 2 teaspoons ground cinnamon , plus more to taste
- 4 cinnamon raisin bagels, split
- ¼ cup butter, softened
- ½ cup packed brown sugar
- ¼ cup flour
- ¼ cup old fashioned oats
- ½ cup finely chopped walnuts or pecans, optional
- 1 to 1½ cups diced apples (from 2 to 3 apples)
Yield
Serves: 8
Preparation
Preheat oven to 350˚F. Line a baking sheet with parchment then spray with nonstick cooking spray.
In a glass baking dish, beat the eggs, milk, raw sugar, vanilla and cinnamon. Place the bagels cut-side down in the egg mixture for 45 seconds to 1 minute. Poke the outside of the bagel several times with a fork. Flip the bagels over to soak in more egg mixture, another 45 seconds to 1 minute. Arrange the bagels cut-side up on the prepared baking sheet.
In a bowl, soften butter with a fork. Blend in brown sugar, then mix in flour, oats, walnuts or pecans, apples and cinnamon to taste with your hands. Sprinkle the oat mixture evenly over the bagel slices. Bake until egg mixture on the bagel has set and the topping begins to brown, about 15 minutes. (If the topping hasn't browned, increase the oven to 375˚F for 2 to 4 minutes more.)