Sometimes I get on a bagel kick and after a day or 2 I’m over it and then stuck with all sorts of leftover bagels. This made a great use of the leftovers since the boys don’t care for bagels as they are, but who can pass up a bread pudding like breakfast? This was best eaten right when made, the leftovers got a little overcooked and chewy. I would suggest making them in smaller individual dishes if you don’t have enough people to finish it off.
Overnight Bagel French Toast
(Adapted from This Delicious House)
6 sweet bagels such as maple, cinnamon raisin, or blueberry
5 large eggs
2 cups milk 2% or whole
1/4 cup butter, melted
1/2 cup brown sugar
1/4 cup maple syrup
2 teaspoons cinnamon
1 teaspoon vanilla
1/4 teaspoon salt
2 ounces cream cheese, softened
2 tablespoons powdered sugar
1 tablespoon maple syrup
1 tablespoon milk
Coat a 9 x 13 baking dish or casserole dish with cooking spray. Cut the bagels into bite-sized pieces and place in baking dish.
In a large bowl, whisk together the eggs, milk, melted butter, brown sugar, cinnamon, vanilla, and salt. Pour the mixture over the bagels and press down gently to soak all of the pieces.
Cover and refrigerate overnight or for at least 4 hours.
Preheat oven to 350 degrees. Bake, uncovered, for 30-35 minutes until the custard has set in the middle.
While baking, make the glaze topping by whisking all glaze ingredients together in a small bowl, adding up to an additional tablespoon of milk if needed to made glaze pourable.
Drizzle over the baked bagels. Serve with warm maple syrup.