French Toast Cinnamon & Raisin Bagels
I’m not normally a fan of sweet things for breakfast, but this recipe was just the pick me up I was looking for this week. The cold and dark mornings have made it really hard to get out of bed, and the sugar was a good kick-start to the day!
Rather than make French Toast (eggy bread) from regular bread, this recipe uses Cinnamon and Raisin bagels from the New York Bakery, with an extra drizzle of maple syrup. If I was feeling especially naughty a few rashers of bacon on top would be a nice treat too…
- 1 egg
- 1 Cinnamon and Raisin bagel
- Maple or golden syrup
Crack the egg into a bowl and whisk with a fork. Cut the bagel in half and soak the cut side in the egg.
Griddle cut side down until golden, before turning over and cooking for a further few minutes.
Serve on a plate, drizzled with maple syrup.