French toast baked into individual serving pots take a classic, family style dish, and elevates it to something special and unique. Try using bagels instead of bread for a whole new level of texture!
French toast is rustic and comforting. It’s meant to be enjoyed by family and friends with good conversation and, if you’re in our home, lots of syrup and hot coffee!
We don’t actually make french toast often, but when we do, it can come to the table in one of three basic formats. The first way I like to prepare and serve french toast is the way my mom used to make it. I soak thick-cut slices of home style white bread into the egg mixture and pan-fry the sliced bread on a low heat in butter.
The low heat helps to cook the egg on the inside of the bread without burning the exterior. And, the butter, well, that’s just a whole lot of delicious flavour! I’ll usually serve these up piled high onto dinner plates just like a stack of pancakes.
Next, another method that I often use is one that comes in quite handy when preparing french toast for a crowd. With this method, I’ll usually use a baguette that I’ve sliced about half inch thick. I soak the slices in the same egg mixture that I would use for the pan-fry method above. But, rather than fry them, I’ll coat a baking sheet with non-stick cooking spray and bake the french toast slices, turning once halfway through to ensure browning on both sides.
That baking method affords me the option of stacking the smaller slices of french toast into a serving bowl or onto a serving platter, and setting it right in the center of the table. Surround the platter with fresh berries, syrups, whipped cream, and even chocolate. It’s a great way to serve french toast for a crowd at breakfast or at brunch.
Now, that leaves us with the third option. The third option is the one you see in the photographs before you. If I’m trying to impress anyone, or if I’m feeling a little fancy, I’ll opt for individual ramekins or small pots of french toast.
I’m showcasing this particular french toast recipe as a Mother’s Day brunch option, which is why I wanted to jazz it up a little. I used my mini Le Creuset, but you can use your ramekins or small baking dishes. I piled the egg-soaked bread high to add more to the visual effect as well. Besides, I didn’t want anyone to go hungry!
These are perfectly portioned, which is a great way to serve them if you’re hosting a Mother’s Day brunch. I served these with some breakfast sausage links and a fruit salad on the side. Set the table and put out your good maple syrup and a bit of confectioner’s sugar for dusting. Everyone loves to add their own touches to their individual pots.
Rather than using bread, I opted for bagels. Since the pots were quite small, I wanted to ensure that the main – in this case the french toast – was filling enough for everyone. Bagels tend to be a bit more filling than bread, and bagels will also hold up better and not become a mushy mess when left to refrigerate for eight hours or overnight.
The type of bagel you use is up to you. To make things easy, I used a plain white bagel. But these Individual Baked Bagel French Toast Pots would be delicious with blueberry bagels, and they would be divine with cinnamon raisin bagels! (I can’t use cinnamon raisin bagels, because McKenna is under the impression that raisins are for old people.)
I guess that’s a little bit of an improvement for her. When she was a kid, she told a babysitter that she was allergic to raisins when the babysitter offered her some as a snack! The babysitter was so upset when we dropped by to pick up McKenna. She thought it was quite irresponsible of us not to tell her that McKenna was allergic to raisins. Imagine our surprise!
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Individual Baked Bagel French Toast Pots
- 5 large bagels, cut into bite-sized cubes
- 8 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 cup maple syrup, plus more for topping/garnish
- 1/2 cup milk
- 1 tablespoon confectioner’s sugar, for garnish (optional)
- 1 cup berries, for garnish (optional)
- 1 small bunch mint leaves, for garnish (optional)
- non-stick cooking spray
- In a large bowl, whisk together the eggs, vanilla extract, cinnamon, maple syrup, and milk.
- Add the chopped bagel pieces and toss well to combine with the egg mixture.
- Set the bowl aside and let the mixture set for 30 minutes. Toss the bagel pieces with the egg mixture every 10 minutes. This will help the bagel to soak up the egg mixture.
- In the meantime, prepare the pots or ramekins by liberally coating the inside with cooking spray. Place the pots onto a small baking sheet.
- Fill the pots with the egg-soaked bagel pieces. If there’s any leftover egg mixture in the bowl, evenly distribute it over top of each bagel-filled pot.
- Cover the baking sheet with plastic wrap and refrigerate for a minimum of 8 hours.
- When ready to bake, remove the pots from the fridge and allow bagel and egg mixture to come to room temperate while the oven preheats to 350 degrees.
- Remove the plastic wrap and bake for 20 minutes.
- Remove from oven, garnish with confectioner’s sugar, berries, extra maple syrup, and a mint leaf. (All of the garnishes are optional!) Serve warm.
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