Winter seems to be holding a tight grip on the Northeast this March. We’ve had several large storms in the past few weeks, most packing quite a punch as they knock down trees, wires, and poles.
As is the norm, local grocery store shelves empty out at record pace the day before a storm. I’ve never been one to run to the store to pick up last minute items. We simply try to work with what we have on hand and weather the storm.
This last storm gifted us with 22″ of heavy, wet snow. While I love the snow, I’m not so fond of downed trees and power outages in the midst of winter, but that’s exactly what we got. Thankfully our power was back up in 24 hours, but for many, power was not restored for several more days.
Times like this can cause us to improvise in the kitchen. When running to the store is not possible, we simply need to look at what we do have on hand to make things work. Case in point is this french toast recipe using bagels. I had completely run out of gluten free bread and was unable to get to the store…literally. So I scoured my freezer and found a package of gluten free cinnamon raisin bagels.
I sliced each bagel into four slices, soaked them in a custard, and popped them into the pan. The results? My kiddos loved them, and they definitely want me to make them again, soon! I love when something unexpected turns out great!
So with another Nor’easter planning to dump more snow in our area, I’m thinking of starting a new tradition: Nor’easter Gluten Free Bagel French Toast for breakfast.
Gluten Free Cinnamon Raisin Bagel French Toast
4 gluten free bagels, at room temperature (I used Canyon Bakehouse Cinnamon Raisin)
3 eggs, whisked
1/3 cup heavy cream (you can use milk or almond milk)
1/2 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
2 tablespoons butter
Slice each bagel into 4 equal slices. Room temperature bagels will absorb the custard mixture best, so leave the bagels in the package, on the counter, overnight before using.
In a shallow bowl with a flat bottom, whisk together eggs, cream, cinnamon, and vanilla until completely incorporated.
Allow the bagel slices to soak in the custard mixture for 5 minutes. I work with 4 slices at a time and opt for a soaking dish large enough to fit the 4 slices without overcrowding.
Warm a skillet over medium heat. Place 1/2 tablespoon of butter into the skillet. Place four of the slices at a time into the skillet. Cook for 2-4 minutes per side.
Serve hot. Top with whipped cream, maple syrup, and/or sliced strawberries.
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