Bagel French Toast with PHILLY and Strawberry Chia Jam
Go for this fruity creamy brunch. Invite the neighbours over, they'll love you. This recipe has Australian cup Measurements
Ingredients
Jam
- 250 gram strawberries frozen is fine
- 80 ml water 1/4 cup
- 40 ml maple syrup 2 Tablespoons
- 1 tablespoon chia seeds
Bagel French Toast
- 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
extras:
- 30 gram toasted pepita seeds
- 25 gram Cocoa bombs cocoa rice cereal, 1/4 cup
- 20 ml maple syrup extra
Instructions
- Put the strawberries, water and maple syrup into a bowl and microwave on high for 1 1/2 - 2 minutes or until they are just boiling and softened
- Crush the strawberries well with a fork and stir in the chia seeds. Cover and set aside.
- Break the eggs into a bowl and whisk together with the vanilla and maple syrup. Line the baking tray with paper
- Heat the frypan on a low to medium heat and add 1/2 the butter and swirl around the frypan. Dip each bagel half into the egg mixture and let it soak up the custard before shaking and adding the bagel inside, flat side into the pan first. Continue with the amount that will fit into your frypan. Cook till set and starting to colour lightly before turning over. You may need to add more butter.
- When each bagel is cooked- the egg is set and the outside is lightly coloured, put it onto the tray and keep it in a warm place.
- Spread each bagel with a thick coating of PHILLY Spreadable then top with chia jam, strawberries and extras to taste