Sweet, spiced bagels turn into tender French toast that needs only eggs and milk to transform into dinner. The raisins soften with heat and the cinnamon deepens when it hits the pan. Serve with a simple salad or fruit to balance the bread.

Serves 2. 15 minutes, 15 at the stove.

About 590 calories a serving, 11 g protein, 120 g carbohydrate, 13 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 3 whole bagels in half lengthwise to make 6 slices total. Beat 2 eggs with 1/4 cup milk and a pinch of salt in a shallow bowl until combined.
2. Heat a large skillet over medium-high heat and melt 1 tablespoon butter. While it foams, dip each bagel slice into the egg mixture, coating both sides lightly but fully, and lay them in the pan as they're coated. Cook until the bottom is golden brown and the edges look crisp, about 2 to 3 minutes.3 min
3. Flip each slice and cook the other side until golden, about 2 to 3 minutes more, until the egg is set and the bagel is warm through. Transfer to a plate and serve right away.3 min

Note Swap any bagel for these; the sweet ones work best. Leftovers keep in the fridge for one day. Serve alongside a green salad with vinaigrette, or with fresh berries and yogurt to balance the bread.