Cinnamon Raisin Bagel Bake (Overnight)

One bag of 5 cinnamon raisin bagels (like Dave’s Killer Bread, Cinnamon Raisin Remix bagels, highly recommend!)

8 large eggs

2 cups of milk (this can vary: sometimes I like to use canned coconut milk, other times I use half whole milk, half heavy cream, depends on what I have or want to use up, also works with almond milk)

1/2 tsp cinnamon

1 tsp vanilla extract

3 tbs pure maple syrup (sub light brown sugar sugar, if wanted)

Pinch of sea salt

*Option to add easy streusel to the top prior to baking

Streusel:

1/2 cup light brown sugar, 2 tsp cinnamon, 1/4 cup old fashioned rolled oats, pinch of salt, 2 tbs butter, melted. Mix all of the dry ingredients together in a small bowl. Add the melted butter and toss until some small clumps form. You can pop this in the fridge to chill, and make bigger clumps of crumb, if you would like, or distribute as is over the top of the bagel dish before baking.

The night before: (or you could even do this step a few hours before baking, just giving bagels time to absorb liquid)

Grease a 9 x 13 baking dish. Chop up bagels into bite-sized pieces and scatter them around the baking dish. In a large bowl, whisk together the eggs and milk and make sure the eggs are well mixed. Add in the maple syrup, vanilla, cinnamon and salt. Whisk well to combine everything. Pour the egg mixture over the bagels in a zig zag pattern to evenly distribute. Cover the dish with plastic wrap and refrigerate.

Baking time:

Preheat oven to 350 degrees F

While oven is warming up, take the dish out of the fridge and set it on the counter. If adding a streusel, sprinkle it over the top of the dish.

Bake, uncovered, for about 35 minutes. Check the center of the dish. The eggs should be set and no liquid should be running out. Allow to set on the cooling rack for 5 minutes before cutting. Serve hot. Extra drizzle of maple syrup optional!