Bagel French Toast
Supported by PHILADELPHIA Australia
There is no getting past the fact that this is possibly my favourite brunch in the world. ….at the moment anyway.
Oh ….wait, I am actually lying because Skater turned down everything except the PHILLY cheese on the creamy vanilla scented soft as a pillow French toast bagel . What???. You say. If you read these pages enough you will know that it is quite a struggle to get him interested in food. Luckily I have neighbours. Bless them. When I arrived at their door with a plate of Bagel French Toast with creamy PHILLY cheese and Chia Strawberry Jam and did I fail to mention sweet winter Strawberries?. Yes, yes I think I did. They rejoiced and invited me in.
A whole packet of bagels can be dispatched in no time. Bagels make almost impossibly good French toast because the outer edge is still chewy while the inner bagel is soft and custardy . The chia jam is made with fresh strawberries and takes a mere 5 minutes till done. Can you imagine it with clouds of creamy cheese. I prefer not to sweeten mine, I love the slightly salty taste, but that choice remains yours.
I’ve added toasted Pepita seeds. Its a crunch that I love and besides, they are green, doesn’t that mean they are in the vegetable family?. Good, tick another food group covered for brunch. Lastly and I have to add somewhat importantly I have added some Cocoa Bombs from the cereal aisle. Don’t underestimate the joy of encountering a sweet crunchy cocoa ball with your Strawberry bagel. It sure will put a smile on ALL eating faces.
I haven’t finished trying the PHILLY Spreadable Cream Cheese range yet. So I have a great Sweet Chilli inspired lunch recipe coming up soon. Eat this first and I’ll be back with lunch. 😉
- 250 gram strawberries frozen is fine
- 80 ml water 1/4 cup
- 40 ml maple syrup 2 Tablespoons
- 1 tablespoon chia seeds
- 4 each bagels cut in half
- 250 gram light PHILIDELPHIA spreadable
- 250 gram strawberries 250 gm/ 8 oz/ extra Punnet
- 4 whole eggs
- 250 ml milk 1 cup
- 1/2 teaspoon Vanilla extract or seeds
- 4 teaspoons maple syrup or sugar
- 40 gram butter for cooking or oil if you prefer
- 30 gram toasted pepita seeds
- 25 gram Cocoa bombs cocoa rice cereal, 1/4 cup
- 20 ml maple syrup extra