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.
Even though the total prep and bake time is 55 minutes, it is important to let the mixture sit in the fridge for a minimum of 8 hours or overnight to achieve the best results.This recipe can be baked into one large casserole dish as well. Follow the exact same steps, but increase the baking time to 25-27 minutes.