Saturday, November 20, 2010

French Toast Bagels with Cream Cheese, Maple Syrup and Jelly Filled Holes


I was up late last night reading Eat Me: The Food and Philosophy of Kenny Shopsin,  particularly the Griddling chapter, and woke up this morning with several inspired breakfast ideas.  This is one of them.  

Ingredients
2 cinnamon raisin or blueberry bagels; or any other type of bagel.  I suggest a sweet one, but if you want to use an everything bagel,  fucking do it! Then tell me how it turns out.
2 Eggs
1/4 cup cream (I used irish creme)
1/4 cup milk (I used hazelnut milk)
1 tsp vanilla extract
1tbsp butter
Cream Cheese
Maple Syrup
Jam (your jam, whatever your jam may be)

Directions
Slice bagels in half with a good bread knife and then carefully use the knife to shave off a thin layer of bagel skin from the butt of the bagel.  It's important to expose some of the bready goodness within the bagel on both sides so that it will soak up the liquid and cook more evenly.   
Preheat griddle or frying pan to a high medium heat.  Whisk together eggs, cream, milk and vanilla in a small bowl.  Soak each bagel piece in the egg mixture before placing on cooking surface and don't forget to wet the surface with some butter before placing down.  Cook each side of the bagel until brown, about 3 minutes on each side.  If you are making a large quantity or only have a small frying pan, I recommend you keep a ceramic plate in the oven set at 200 degrees.  As you finish each 'toast' place on the oven plate to keep them warm until ready to serve.

When all of the bagels have been properly french-toasted, spread a layer of cream cheese on their tops and place a dallop of jam in the center of the bagels.  Pour on the maple syrup and then attack with your fork.


2 comments:

  1. Augh! You up the ante again! Wait, I know. What if I replace the bagels in this recipe with green tomatoes?

    ReplyDelete
  2. Why didn't I think of that?

    ReplyDelete