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french toast bagel recipe
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
French toast bagels with a crispy exterior and tender, custardy center, topped with a luxurious rosewater pistachio cream.
Ingredients
Scale
- 4 plain bagels, sliced horizontally through the middle
- 2 large eggs
- 120 ml whole milk
- 30 ml granulated sugar
- 5 ml alcohol-free vanilla extract
- 2.5 ml alcohol-free rosewater
- Pinch of salt
- 30 ml unsalted butter, for cooking
- 60 g shelled pistachios, unsalted, for the cream
- 120 ml heavy cream (35 percent fat)
- 30 ml powdered sugar, for the cream
- 2.5 ml alcohol-free rosewater, for the cream
- 15 g shelled pistachios, finely chopped, for garnish
- 5 g powdered sugar, for dusting
Instructions
- Prepare the Rosewater Pistachio Cream: In a food processor, combine the 60 g shelled pistachios, 120 ml heavy cream, 30 ml powdered sugar, and 2.5 ml rosewater. Blend until smooth and creamy. Transfer to a bowl, cover, and refrigerate for at least 30 minutes to firm up.
- Prepare the Bagels: Slice each plain bagel horizontally through the middle to create two halves.
- Make the French Toast Batter: In a shallow dish, whisk together the 2 large eggs, 120 ml whole milk, 30 ml granulated sugar, 5 ml vanilla extract, 2.5 ml rosewater, and a pinch of salt until well combined.
- Soak the Bagels: Dip each bagel half into the egg batter, ensuring both sides are fully coated. Let each side soak for about 15-20 seconds.
- Cook the French Toast Bagels: Heat the 30 ml unsalted butter in a large non-stick skillet over medium heat. Place the soaked bagel halves onto the skillet, cut-side down first. Cook for 3-4 minutes per side, or until golden brown and cooked through. Repeat with remaining bagel halves.
- Assemble and Plate: Place two cooked bagel halves onto a plate. Spoon a generous amount of the chilled Rosewater Pistachio Cream into the center hole and over the top surface of each bagel half.
- Garnish and Serve: Dust lightly with the remaining powdered sugar using a fine-mesh sieve. Sprinkle the chopped pistachios over the cream for garnish. Serve immediately while warm.
Notes
Use day-old bagels for best results; they are less likely to fall apart when soaked. Do not over-soak the bagels to avoid a heavy, mushy texture. Ensure the pistachio cream is thoroughly chilled before serving to maintain its shape.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 bagel halves with cream
- Calories: 600 calories
- Sugar: 8 g
- Sodium: 200 mg
- Fat: 40 g
- Saturated Fat: 18 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 150 mg