Overnight Berry Bagel Breakfast Bake

I am a huge fan of Dave’s Killer Bread and bagels. It’s organic, has protein and whole grains, still lots of flavor, all while being lower in sugar. It's a staple in our house. We always have an assortment on hand and my son lives on the White Done Right loaf for his p, b, & j. I keep some in the freezer and some in the fridge and it’s always ready to go. This is a fun and delicious brunch option using the Boomin’ Berry Bagels. This is easy to prep the night before your brunch or breakfast, the custard can soak in to the bagels while in the fridge, and it’s ready to pop in the oven in the morning.

You will need:

One bag of 5 bagels

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, actual half and half, 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 granulated sugar, if wanted)

Pinch of sea salt

1 cup fresh or frozen berries (all blueberries, all raspberries or mix of any)

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

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, if you're an early riser, 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.

Scatter the berries all around the dish, they can stay on the top or you can push them down under the layers of bagel. Use the back of a spoon to push any bagel pieces down into the liquid, as needed. You could sprinkle an extra tablespoon of granulated sugar over the top of the dish or top with streusel.

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! (A scoop of frozen cool whip from the freezer is also highly recommended…but more controversial… it’s breakfast, so you do you!)

Leftovers keep in the fridge for one day, wrapped in plastic. You can also wrap individual slices and freeze them in a zip top bag. Pop in the oven to warm through.

See also: cinnamon raisin version (of Dave’s Killer Bread: Cinnamon Raisin Remix bagels) with streusel.