Cinnamon Bagel French Toast Casserole

My favorite way to make French toast with a twist! I badly needed to get rid of a dozen eggs (we’re struggling to keep up with the chickens) but we were also out of bread but not out of bagels!

Recipe notes:

  • You can make this a day ahead or the morning of
  • This recipe is forgiving so feel free to use more or less bagels or eggs
  • Makes about 6 servings

Fueling notes:

  • Per serving, this recipe packs 80 g of carbs, 20 g of protein, and 9 g of fat, and 2 g of fiber
  • Pre-workout: have at least 2 hours before your session to give you enough time to digest
  • Post-workout: this recipe has the ideal 3-4:1 ratio of carbs to protein! Have within 1-2 hours of your session

The Stuff

  • 6 cinnamon bagels
  • ~8 eggs (you can add up to 12 for extra protein)
  • 1 1/2 cups of milk
  • ¼ cup of sugar
  • 1 tablespoon of vanilla
  • 2 teaspoons of cinnamon
  • ½ teaspoon of nutmeg
  • ¼ teaspoon of salt
  • Maple syrup
  • Whipped cream

The Steps

  1. Preheat the oven to 400 degrees and grease a 13 x 9 pyrex
  2. Break bagels into large chunks and fill pyrex
  3. Mix all remaining ingredients and pour over bread. Stir gently to make sure everything moist
  4. Refrigerate overnight if possible (this is ideal but you can also cook it right away—the baking time will be a bit less since it won’t be cold!)
  5. Bake for 25-30 minutes
  6. Top with whatever you fancy

Did you make it? I’d love to see how it turned out! Tag @climbingdietitian on instagram.

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Published by Chiara

I’m a rock climber and registered dietitian teaching fellow climbers to become the strongest and happiest versions of themselves with evidence-based fueling strategies and by making peace with food.

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