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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

Blue Cream Cheese Bagels with Walnuts, Bacon and Rosemary

Tomato and Basil Cream Cheese Bagels with Crispy Prosciutto


  • 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)  


Serves: 8


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.)