Eggy bread bagels
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- 2 Asda Cinnamon and Raisin Bagels
- 100ml whole milk
- 2 medium eggs
- 2 level tsp caster sugar
- 4 level tsp caster sugar, to serve
- Few drops vanilla extract
- 25g butter, melted
- Pinch of ground cinnamon
- 4 tbsp Greek-style yogurt
- Raspberries, to serve
- Blueberries, to serve
- Blackberries, to serve
Pre-heat the oven to 190C/170C Fan/Gas 5. Cut the bagels in half and put them in a dish in a single layer, cut side down.
Put the milk in a bowl and break in the eggs. Add 2 level tsp caster sugar and the vanilla extract (measure the vanilla into a teaspoon first so you don’t splash too much in – you only need a few drops). Lightly beat the mixture with a whisk or fork, then pour over the bagels. Leave to soak for 15-20 minutes – the bagels will soak up all the liquid.
Lightly butter a baking tray and put the bagels on it, cut side up. Brush the cut surfaces with melted butter. Put the baking tray in the oven and cook for 10-15 minutes or until the bagels are puffed up and golden on top.
Meanwhile, in a small bowl mix 4 level tsp caster sugar with the ground cinnamon. Put the cooked bagels on four plates and sprinkle with the cinnamon sugar. Top with a spoonful of yogurt and add a few berries to each plate before serving.
This works just as well using plain bagels, if you prefer them, and you can vary the fruit you serve, depending on what you have in the kitchen. Sliced bananas go particularly well with the eggy bread bagels, sprinkled with brown sugar.