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Toasted bagel with butter and jam

Sara Lee cinnamon raisin bagels have enough sweetness and heft to be dinner on their own when toasted until crisp and topped with butter and jam. This is what you make when you have bagels, an appetite, and very little time.

Serves 2. 10 minutes, 5 at the stove.

About 440 calories a serving, 3 g protein, 95 g carbohydrate, 13 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need

To buy

  • 4 tablespoons jam or preserves

From your shelf

  • 2 Sara Lee cinnamon raisin bagels

Staples

  • 2 tablespoons butter

  1. Split 2 bagels horizontally and lay them cut side up on a toaster oven rack or skillet. Toast at 400°F [200°C] until the edges are deep golden and the cut sides are crisp, about 4 to 5 minutes; start checking at the 3-minute mark.
  2. While the bagels toast, set out 2 tablespoons butter so it softens. Spread 1 tablespoon butter and 2 tablespoons jam across the four toasted halves.

Note A good quality apricot, blackberry, or strawberry jam works best. These keep wrapped for two days. Serve with weak tea or cold milk.

On the label

ENRICHED WHEAT FLOUR [FLOUR, MALTED BARLEY FLOUR, REDUCED IRON, NIACIN, THIAMIN MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), FOLIC ACID], WATER, SUGAR, RAISINS, YEAST, WHEAT GLUTEN, CINNAMON, CORNMEAL, SALT, PRESERVATIVES (CALCIUM PROPIONATE, SORBIC ACID), MOLASSES, MONOGLYCERIDES, RICE FLOUR, VEGETABLE OIL (SOYBEAN), CITRIC ACID, GUAR GUM, SOY LECITHIN.

Sara Lee, breads & buns, serving 95 g, package 567 g. Ingredients as printed on the label.

More from Sara Lee

Other raisins

Cooks as raisins, bagels. Half of it left? Use up the raisins.

Had this in a photo? Cook with it Photograph your shelf