Cinnamon Bagel French Toast Bake
Cinnamon bagels cubed, soaked overnight, baked under a buttered breadcrumb crumble. The long soak is what gets custard into the middle of a dense cube.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Serves
- 6
Ingredients
Overnight rest required. Fills an 8 by 8 dish.
- ThinSlim 4 ThinSlim Foods Zero Net Carb Bagels Cinnamon, cut into 3/4 inch cubes
- ThinSlim 1/2 cup ThinSlim Foods Love-the-Taste Low Carb Breadcrumbs Plain
- 5 large eggs
- 1 1/4 cups heavy cream
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 3 tablespoons butter, melted, plus more for the dish
- 2 tablespoons granulated sweetener, divided
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Made with ThinSlim. Figures are the product label, not the finished dish.
ThinSlim
Xtreme Bagel Slices Cinnamon and Sweet
$5.99
- Per
- about 5 chips (2oz)
- Calories
- 50
- Net carbs
- 0g
- Protein
- 12g
- Fiber
- 14g
Swap it
- Bagels Plain $9.49
Method
- Heat the oven to 300F. Spread the bagel cubes on a sheet pan and dry them fifteen minutes, tossing once. They should rattle when you stir them.
- Butter an 8 by 8 inch baking dish and pack the cubes in evenly.
- Whisk the eggs, cream, vanilla, cinnamon, salt and one tablespoon of the sweetener until smooth, and pour it over the cubes.
- Press the cubes down with a spatula until custard rises around them. Cover and refrigerate at least eight hours.
- In the morning, heat the oven to 350F. Rub the breadcrumbs, melted butter and remaining sweetener together into damp clumps and scatter them over the top.
- Bake covered with foil for twenty five minutes, then uncovered eighteen to twenty minutes more, until the crumble is deep gold and a knife in the center comes out clean.
- Rest fifteen minutes before cutting. It firms as it cools and slices in clean squares.
Tips
The overnight is a requirement here, not a convenience. Brioche takes custard in twenty minutes because its starch swells fast. ThinSlim cinnamon bagels are dense and take custard slowly, so a short soak leaves wet custard pooled at the bottom and dry cubes riding on top. Eight hours is the floor and twelve is better.
Cut smaller cubes than you would with wheat bread. Three quarters of an inch, because custard never reaches the middle of a one and a half inch cube of this bagel.
The breadcrumbs are doing real work. These cubes hold their shape instead of collapsing into a crust, so the bake has no crunch of its own and a buttered crumb layer supplies it.
Cut smaller cubes than you would with wheat bread. Three quarters of an inch, because custard never reaches the middle of a one and a half inch cube of this bagel.
The breadcrumbs are doing real work. These cubes hold their shape instead of collapsing into a crust, so the bake has no crunch of its own and a buttered crumb layer supplies it.