A savory breakfast-for-dinner bake that turns sweet bagels into a custardy main course by soaking them in eggs and milk. The cinnamon-raisin swirl becomes almost jammy when baked, a pleasant surprise in each forkful. Serve with a green salad for balance.

Serves 2. 40 minutes, 10 at the stove.

About 520 calories a serving, 15 g protein, 85 g carbohydrate, 17 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 375°F [190°C]. Slice the 2 bagels in half lengthwise and cut each half into 1-inch chunks. Butter a 2-cup baking dish and scatter the bagel pieces inside.
2. Whisk together 3 eggs, 1 cup milk, 1/4 teaspoon salt, and 1/4 teaspoon pepper until smooth. Pour over the bagels and press gently so the bread absorbs the custard, then let sit for 3 minutes.
3. Bake until the top is set and lightly golden, about 25 minutes. The center should jiggle slightly when you shake the dish; it will set as it cools.25 min
4. Let rest for 2 minutes before serving warm.2 min

Note Swap the milk for heavy cream for a richer dish. Leftovers keep covered in the fridge for two days and reheat gently in a 300°F [150°C] oven. Serve with a simple green salad dressed in vinaigrette, or add a fried or soft-cooked egg on top.