Ambers French Bagels French Toast Recipes

AMBER'S FRENCH BAGELS (FRENCH TOAST)

Steps:

• Beat the eggs, milk, vanilla, cinnamon and salt together.
• Coat the bagels in the egg mixture and place in preheated buttered pan. Cook for 2-3 minutes per side.
• (I like to smash the bagels down with a spatula as they are cooking so they get a little bit crispy on both sides).

BAGEL FRENCH TOAST

Steps:

• Beat milk, eggs, vanilla extract, cinnamon, and nutmeg together in a large, flat container.
• Place bagels, insides-down, into the egg mixture. Let sit for 30 minutes.
• Heat a large skillet over medium heat. Add bagel slices and cook, working in batches if needed, until browned on both sides, about 5 minutes. Sprinkle with powdered sugar and serve warm.

BETTY CROCKER'S FRENCH TOAST

Steps:

• Mix eggs and milk in wide bowlb. Dip each slice of bread into mixture. Brown each slice on both sides on hot griddle.

WEEKEND FRENCH TOAST WAFFLES

Steps:

• Combine all ingredients except bread.
• Dip slices in mixture, coating well on both sides.
• Cook the bread on a well oiled, hot waffle iron until crisp.
• Sprinkle with powder sugar.
• Serve with warm syrup.
• I have substituted non dairy creamer like Coffee Mate for milk or cream.
• Omit sugar if you do use a flavored Coffee Mate.
• I have also substituted butter, Almond, Cherry and Orange extracts for the vanilla for a different flavor.

FRENCH TOAST BAGELS OR FAST BAKE BAGELS

Steps:

• Mix water, brown sugar and yeast and let the yeast grow like normal for bread.
• Add eggs
• I prefer making french toast for breakfast because it is fast - like a pancake is fast. But making bagels is more time consuming like making a cake is.
• Since your practically done if 2 minutes with firmness by just cooking the eggs this recipe is fast like french toast is fast to make. Except browning bagels is time consuming; best suited for weekends or afterwork.
• The eggs don't thicken up until they are cooked in the boiling water. Your bagels should be firm enough to maintain there shape. If not add more flour to toughen them up. All bread dough should be tough not weak like cake batter.
• When you boil regular bagels in water there is no eggs or not many eggs in the dough so it will be gooey- less firm.
• But with 2 to 3 eggs added to the dough it will firmed up quicker - harder and stronger. I like french toast bagels; because they would take less time to make.
• Mix flour, cinnamon, salt in a separate bowl
• Combine all ingredients in a bowl.
• Add extra flour until firm.
• Mix in dough cycle of a bread machine or five minutes with a mixer. But you'll probably get too tired trying to mix it unless you have a $130 kitchen mixer. I don't mix mine for five minutes more like 2 minutes.
• Put water into a large deep sauce pan and heat to boiling it must be 5 inches deep in order to get ready for boiling bagels.
• Shape the dough into balls that are about the size you want your bagels to be. Roll them into a circle the traditional bagel shape your used to and add flour to toughen up the dough if to flimsy and reshape it until it is correct.
• You now have the basic shape of your bagel - put the bagel onto a metal cooking sheet that has been floured lightly and let it rise for five minutes.
• After five minutes is up start boiling bagels two at a time unless your bagels are very large then one at a time.
• Place in boiling water with a spatula. It will fall to the bottom at first. It will rise up in 1 1/2 minutes to the top to indicate it is done, unless your water is too dirty with flour that come off with bagel boiling.
• Don't add a lot of baking soda to the water unless you want pretzels to be made then 1 Tablespoon to maybe 8 cups of water (for boiling).
• Done replace boiling with fresh water if your bagels stop floating; because of to much flour in the water. It is more important that the entire recipe of bagels be put in the oven at one time. Then to have it all float as a sign it is done.
• You can tell it is done cooking by looking at it compared with the earlier bagels you made first.
• .
• Your bagel may not rise; because cooked eggs weight it down. Just find the bagels in the bottom after 1 1/2 minutes and lift them out.
• Place water boiled bagels onto an oiled baking sheet to get them ready for baking.
• High heat recipes are more risky it may get the bagel done faster; but you may burn the bagel while having gooey spots. So use lower heat and longer cook times.
• Preheat oven to 475 for fast bake browning of the bagels. You've already firmed up bagels with the 2 minute cooking of the eggs inside the dough. But you do need to brown the bagels with high heat.
• Fast bake the bagels at 450 degrees for 8 to 12 minutes; but I said preheat to 475 yes but reduce heat to 450. My oven is king of weak so it's going to take me 25 minutes to get the same result.
• Normal bagel recipe would be 400 for 20 - 25 minutes assuming no eggs or a few eggs. But I've got an oven the temperature thermostat is probably off so when we set 400 we're probably getting 325 degree cooking. Because it seems to take 1 hour 15 minutes to complete when bagels the recipe calls for 20 to 25 minutes cooking.
• Pizza's cooks at 475 for 8- 12 minutes to brown quickly and similar results will occur with the bagels or switch to a slower bake with lower temperatures and longer times for less risk of burning them.
• However you may brown the crust with too much heat and still have gooey undercooked areas. But you can't shorten cooking time.
• Unless 100% of your water is eggs meaning you used 12 eggs in a recipe you can't be done by just browning. The water and the eggs make up the liquid and it is harder to cook off the liquid rapidly.