blueberry bagel french toast

i’ve had blueberry bagels sitting around not getting eaten for about a week… stale bread = french toast. the cream cheese glaze is a nice nod to a traditional bagel, and the chewy bread stands up well to the custard.

french toast
blueberry bagels
3 eggs
1/4 cup coconut milk, half and half, or regular milk
1 tsp sugar
dash of cinnamon, to taste
pinch of salt
splash of vanilla extract
butter, for cooking

blueberry syrup
1 cup frozen wild blueberries
½ cup water
½ cup of sugar
juice of half a lemon
cornstarch slurry (about 1 tbsp of cornstarch and 3 tbsp cold water)

cream cheese glaze
¼ block of softened cream cheese
2 tbsp softened butter
½ cup powdered sugar
pinch of salt
splash of milk

instructions

whisk together the eggs, milk, 1 tsp of sugar, vanilla, pinch of salt, and cinnamon. split bagels in half, sit two of them in the custard to soak. i put the custard mixture in a large flat pasta serving dish so i could fit two at a time. since bagels are much denser than bread, i let them soak for about five minutes each. heat a nonstick skillet or pan to medium. melt some butter in the pan and cook each French toast piece for about 4 minutes on each side or just until golden brown. meanwhile in a sauce pan, heat blueberries, water, sugar, and lemon juice on medium until bubbling. reduce for about 3-5 minutes. mix together cornstarch and cold water to create a slurry, then add to blueberry mixture. this will thicken and become nice and syrupy. before serving, whisk together the cream cheese, butter, powdered sugar, and salt. add a splash of milk to thin out the glaze (about a tablespoon, give or take). enjoy dessert for breakfast!