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A sweet, make-ahead fall or winter breakfast, and a great way to use up day-old foods.
Ingredients
- 2 apples – peeled, cored, and diced
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 1 tablespoon ground cinnamon, divided
- 1 teaspoon salt
- 4 eggs
- ½ cup half-and-half
- 4 tablespoons cream cheese, softened
- 3 stale cinnamon bagels, cubed
- ¼ cup chopped pecans, or more to taste (Optional)
Directions
Step 1
Grease an 8-inch square baking dish.
Step 2
Place apples, butter, brown sugar, 1/2 tablespoon cinnamon, and salt into a skillet over medium heat. Saute until sugar bubbles, about 5 minutes. Set aside.
Step 3
Place eggs, half-and-half, cream cheese, and remaining cinnamon into a blender and blend until smooth.
Step 4
Scatter cubed bagels, cooked apples, and pecans in the bottom of the prepared baking dish. Pour egg mixture on top, making sure to submerge bagel cubes. Let sit in the refrigerator 8 hours to overnight.
Step 5
Preheat the oven to 350 degrees F (175 degrees C).
Step 6
Bake in the preheated oven until no liquid remains, 30 to 40 minutes. Serve hot.
Cook’s Notes:
You can use plain bagels instead of cinnamon, or use 6 slices of stale bread, cubed.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 298 | |
| % Daily Value * | |
| Total Fat17g | 22% |
| Saturated Fat7g | 37% |
| Cholesterol152mg | 51% |
| Sodium652mg | 28% |
| Total Carbohydrate29g | 11% |
| Dietary Fiber3g | 10% |
| Total Sugars10g | |
| Protein9g | |
| Vitamin C2mg | 12% |
| Calcium91mg | 7% |
| Iron2mg | 12% |
| Potassium193mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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