Raspberry-Chocolate Bagel French Toast

I spent a while on the title of this one. I was trying to come up with something a bit catchier. But, hey, what’s in a name? Let’s get down to business. I was wondering what to have for breakfast, it was a choice between poached eggs and French toast. I went with French toast, but dipping bread in a custard and frying it is simply not enough for me. While I love and respect the original, I like to strike out now and then. So today I used bagels, make a fake chocolate ganache, and an extremely simple raspberry sauce. If you’ve read my last post, the one about the buttercreams, you’ll see that the ganache (sort of) and the raspberry sauce are the same things I used to flavor the buttercreams!

 

INGREDIENTS

 

3 bagels (I used plain, but cinnamon swirl would be great!)

3 eggs

⅔ cup whole milk

1 tsp cinnamon

1 tbsp granulated sugar

2 tsps vanilla

¼ cup cocoa powder

3 tbsps boiling water

½ cup raspberries

1 ½ tbsps powdered sugar

2 tsps lemon juice (not shown)

Vegetable oil (not shown)

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Start with ze custard! Crack 3 eggs into a small, shallow dish.

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Add in the milk,

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granulated sugar,

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vanilla,

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and cinnamon,

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and then beat it up!

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I didn’t have a flat whisk for the longest time. Now that I have one, I love and treasure and adore it, and treat it with care and sing it lullabies and use it everyday, but honestly, a balloon whisk or fork will do just peachy here. Once it’s all whisked together, grab a nonstick skillet, turn on the heat, and pour in enough vegetable oil to thoroughly coat the bottom.

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And no, I don’t mean splash in a bit and then turn the skillet so it gets coated. It should fill the skillet on it’s own. A few people might think it’s blasphemy to use oil with french toast, for the longest time I did too, I thought butter was the way to go. But the best french toast is made with oil. And not olive, please. I think olive oil has no place in sweet dishes. Anyways! Cut the bagels in half horizontally and then dip them into the egg mixture,

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using tongs or your (very clean) hands to flip it over.

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If you have the time and foresight, I’d recommend soaking bagels overnight, as the 45 seconds I usually leave bread in custard isn’t quite sufficient to soak it through and create the mushy middle so characteristic of french toast. It was still delicious, just a bit dry. Live and learn! Carefully place the bagel into the oil,

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I’d definitely advise using tongs here, you don’t want your fingers anywhere near that hot oil. Turn the heat to medium, and let the oil bubble up and cook the bagel. In the meanwhile, you should have a kettle of boiling water on! Combine the cocoa powder and powdered sugar in a large bowl,

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and pour the water in.

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Whisk it up (I’m using a fork), and if you like, splash in a bit of vanilla.

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Ah, fake chocolate ganache. How I love thee. This ganache is quite bitter, but it’s good with the sweet French toast. If it’s still too bitter for your taste, just sift some more powdered sugar onto your french toast and it ought to be fine! Now, flip over the bagel.

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I ended up forgetting about the first batch and burned it. Dump the berries into a pot,

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with lemon juice and a splash of water.

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Turn the heat to medium high, and leave them be. They’ll get all juicy and saucy and wonderful in a few minutes, like this!

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Now just repeat the process with the rest of the bagels, soaking

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and frying them.

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To serve, heap a couple of pieces on a plate, and drizzle on raspberry sauce and chocolate. A dollop of whipped cream never hurt anyone!

 

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Here’s the printable recipe, with ingredients and instructions: Raspberry Chocolate Bagel French Toast

One Comment Add yours

  1. Chet says:

    I really appreciate your work, Great post.

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