Boozy bagel french toast with maple but­ter

30 MIN­UTES | SERVES 3 | EASY

Olive - - HERE & NOW -

eggs 3, beaten

whole milk 6 tbsp

caster sugar 1 tbsp

vanilla ex­tract Ω tsp

cin­na­mon Ω tsp

bour­bon or dark rum 2 tbsp

cin­na­mon raisin bagels 3, halved

but­ter for fry­ing

maple but­ter to serve

• Whisk the first 6 in­gre­di­ents together and pour into a large bak­ing dish that the 6 bagel halves will fit in a sin­gle layer. Add the bagels and turn them around in the mix­ture. Leave for 10-15 min­utes, turn­ing now and again so they get a chance to soak up the egg mix. • Heat a large non-stick fry­ing pan and add a knob of but­ter. Fry the bagels un­til golden brown and crisp on both sides (you’ll prob­a­bly need to do this in batches so keep the cooked ones warm in a low oven). Serve the bagels spread gen­er­ously with maple but­ter.

PER SERV­ING 461 KCALS | FAT 10.1G SAT­U­RATES 4G | CARBS 68.9G | SUG­ARS 27.8G FI­BRE 2.2G | PRO­TEIN 16.2G | SALT 1G

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