Pumpkin Bagel French Toast Bake

This is the perfect breakfast if you are craving something sweet and easy. This recipe calls for a cinnamon raisin bagel instead of traditional brioche bread. Using a bagel makes for a firmer and less soggy bake. Adding pumping into the base adds delicious fall flavors and date syrup on top creates a nice natural sweetness for the dish. This recipe makes a single serving!

Processed with VSCO with m5 presetI


  • 1 cinnamon raisin bagel
  • 1 egg
  • 2 tbsp milk of choice (I used unsweetened almond milk)
  • 1/4 cup pumkin puree
  • 1 tsp pumkin pie spice
  • 1 tbsp date syrup
  • blackberries


  • preheat the oven to 350F
  • mix the egg, milk, pumpkin puree, and pumpkin spice together
  • cut the bagel into small bite size pieces and dip in the egg mixture
  • place in a greased small 4 by 4 pan
  • add blackberries to the top
  • bake for 16-18 minuets until the mixture is absorbed and the outside of the bagel is golden brown
  • add the date syrup on top after the dish is out of the oven

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