Bagels as crispy crackers … or as French toast Essay

Two Toasting techniques give different but pleasing results when
applied to dense, chewy bagels. For crisp crackers, slice bagels
thinly, dry and lightly brown them in the oven, then butter and sprinkle
with salt. Or split bagels, soak in milk and egg, then brown lightly in
butter to make French toast with substance. Day-old bagels shine with
either treatment. Bagel Crackers 6 bagels About 6 tablespoons melted
butter or margarine Seasoned salt or herb mix



With a serrated knife, slice each bagel into 4 thin rounds. Lay
the rounds in a single layer on a 12-by 15-inch baking sheet. Bake,
uncovered, in a 300[deg.] oven, turning once, until the rounds are dry
throughout and begin to brown, about 20 minutes.

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Brush the tops of the rounds with butter and sprinkle lightly with
salt. Bake until the butter soaks into the rounds, about 5 minutes.



Turn slices over; brush tops with the remaining butter and sprinkle
lightly with salt. Continue baking for 5 minutes. Serve hot, or let
stand until cool before serving. if made ahead, store airtight at room
temperature as long as 2 days. Makes 2 dozen rounds.–Paula Getzelman,
Pleasanton, Calif. Bagel French Toast 6 large eggs 1/2 cup milk 1
teaspoon vanilla 6 bagels 2 tablespoons butter or margarine About 8
ounces cream cheese Raisin and nut butter (recipe follows)



In a bowl, beat eggs with milk and vanilla. Split bagels in half
horzontally; pierce crust sides several times with a fork. Lay bagels,
cut sides down, in 2 pans (about 9-by 13-in. size). Pour egg mixture
evenly over bagels. Let stand until soaked, about 1 hour; turn two or
three times.



In a 10- to 12-inch frying pan, melt half the butter over medium
heat. Lift bagels, one at a time, from milk mixture and drain slightly.
Lay in frying pan, cut side down, without overlapping. Cook until
browned, about 7 minutes, then turn bagels over and cook until browned
on other side. Transfer to a platter and keep hot while cooking the
remaining bagels in the rest of the butter.



Offer cream cheese and raisin butter to spoon onto individual
portions. Serves 6.



Raisin and nut butter. In an 8- to 10-inch frying pan, stir 1/2
cupt (1/4 lb.) butter or margarine, 1 cup raisins, and 1/4 cup sliced
almonds over medium heat until raisins begin to puff and caramelize,
about 10 to 12 minutes. Use hot.

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