Berry Cheesecake Bagel French Toast Bake
Berry Bagel French Toast Bake
Sliced bagels soak up vanilla custard beneath mixed berries and small pockets of lemony cream cheese in this make-ahead brunch bake.
This bake gives yesterday's bagels a second life without losing the pleasantly chewy character that makes them different from ordinary bread pudding. Cutting them into thick slices creates crisp edges on top and tender, custardy layers underneath.
A lightly sweet vanilla custard carries the dish, while mixed berries add tartness and color. Small spoonfuls of lemon-scented cream cheese are tucked between the bagels rather than spread into a heavy layer, so each serving gets a few cheesecake-like pockets.
Assemble the casserole the evening before and let it soak in the refrigerator while the bagels absorb the custard. In the morning, uncover it while the oven heats, then bake until the center is puffed and no liquid custard remains between the slices.
Letting the bake rest for 10 minutes is essential: the custard settles enough to cut neatly while the top stays crisp. Serve it warm with extra berries and maple syrup at the table so guests can choose how sweet to make each portion.
Nutrition (per serving)
Directions
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1
Butter a 9-by-13-inch baking dish. Cut each bagel crosswise into 4 thick rounds, then arrange the slices upright and slightly overlapping in the dish.
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2
Beat the cream cheese with the granulated sugar and lemon zest until smooth. Drop teaspoon-size portions between the bagel slices, spacing them throughout the dish.
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3
Whisk the eggs in a large bowl until no streaks remain. Whisk in the milk, cream, maple syrup, vanilla, cinnamon, and salt until evenly combined.
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4
Scatter 1 1/2 cups of the berries between and over the bagel slices. Slowly pour the custard over the dish, aiming between the slices, then press the bagels down gently so their cut sides contact the liquid.
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5
Cover the dish and refrigerate for at least 4 hours or overnight. Once during the first 30 minutes, press the bagels lightly into the custard again to encourage even soaking.
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6
When ready to bake, heat the oven to 350°F. Uncover the dish and let it stand at room temperature for 20 minutes while the oven heats, then scatter the remaining 1/2 cup berries over the top.
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7
Bake for 45 to 50 minutes, until the top is deep golden, the center is puffed, and a knife slipped between the middle slices shows moist crumbs but no liquid custard. Loosely cover with foil if the top browns before the center sets.
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8
Rest the bake for 10 minutes so the custard can settle. Dust lightly with powdered sugar, cut between the rows of bagels, and serve warm with additional maple syrup if desired.
Ingredients
- Plain or Cinnamon-Raisin Bagels, Preferably Slightly Stale:6 medium
- Cream Cheese, Softened:8 oz
- Granulated Sugar:3 tbsp
- Finely Grated Lemon Zest:1 tsp
- Large Eggs:6
- Whole Milk:2 cups
- Heavy Cream:1 cup
- Pure Maple Syrup:1/3 cup
- Vanilla Extract:2 tsp
- Ground Cinnamon:1 tsp
- Kosher Salt:1/4 tsp
- Mixed Blueberries and Raspberries:2 cups
- Unsalted Butter, Softened:1 tbsp
- Powdered Sugar for Serving:2 tbsp
Tips & Notes
- Fresh bagels work, but slightly stale bagels absorb custard more evenly and keep a pleasantly chewy center.
- If using frozen berries, add them straight from the freezer and expect the bake to need about 5 extra minutes.
- For the neatest portions, use a serrated knife to cut through the crisp bagel tops after the resting time.
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