Individual Baked Bagel French Toast Pots

Ingredients

• 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

Instructions

1. 1

   In a large bowl, whisk together the eggs, vanilla extract, cinnamon, maple syrup, and milk.

2. 2

   Add the chopped bagel pieces and toss well to combine with the egg mixture.

3. 3

   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.

4. 4

   In the meantime, prepare the pots or ramekins by liberally coating the inside with cooking spray. Place the pots onto a small baking sheet.

5. 5

   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.

6. 6

   Cover the baking sheet with plastic wrap and refrigerate for a minimum of 8 hours.

7. 7

   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.

8. 8

   Remove the plastic wrap and bake for 20 minutes.

9. 9

   Remove from oven, garnish with confectioner's sugar, berries, extra maple syrup, and a mint leaf. (All of the garnishes are optional!) Serve warm.