Cinnamon Raisin Bagel French Toast Casserole

Tear the bagels up into 1″ cubes and dump into a  10″ dutch oven.  Mix everything else in a bowl and dump over the top of the bread.  Stir the eggs and bagel mixture until egg is absorbed.  Press into dutch oven with spoon.

 

8 (stale) cinnamon raisin bagels torn into 1″ cubes
8 eggs
1 cups milk  (maybe more if you want “pudding” instead of “toast” up to 3 cups)
1 tbsp cinnamon (optional)
1 tbsp vanilla (optional)
1/4 stick of butter (optional)

You can combine the ingredients in a ziplock back the night before and let the egg mixture soak into the bread.  You may want to add more milk to the mix.

Streusel Topping

Chop up the room temperature butter into little bits with a fork and stir with dry ingredients.  This can be done the day before and stored in a plastic bag.  It supposed to look clumpy.  Sprinkle this over the top of the bread before baking.1/2 cup brown sugar
1/2 cups flour
1 sticks of butter chopped up
1 packet instant oatmeal (optional)
1 tbsp cinnamon (optional)

Cooking Instructions

Bake at 350 degrees for 30-45 minutes.  In a dutch oven, use 9 coals on the bottom and 15 on top.  Serve with sausage links and mixed fruit.  Feeds 8 Adults.

Warning!

No one in their right mind would ever consider adding more Butter, Powdered Sugar and Maple Syrup to this stuff.  We can’t be held responsible if  you die in a diabetic comma of your own foolishness.   And what every you do, don’t eat that crusty stuff stuck to the bottom of the pan; yikes people what is wrong with you.  Put those sausage links down and go for a hike before I call your cardiologist!