Two Toasting techniques give different but pleasing results whenapplied to dense, chewy bagels. For crisp crackers, slice bagelsthinly, dry and lightly brown them in the oven, then butter and sprinklewith salt.
Or split bagels, soak in milk and egg, then brown lightly inbutter to make French toast with substance. Day-old bagels shine witheither treatment. Bagel Crackers 6 bagels About 6 tablespoons meltedbutter or margarine Seasoned salt or herb mix With a serrated knife, slice each bagel into 4 thin rounds. Laythe 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 drythroughout and begin to brown, about 20 minutes. Brush the tops of the rounds with butter and sprinkle lightly withsalt. Bake until the butter soaks into the rounds, about 5 minutes.
Turn slices over; brush tops with the remaining butter and sprinklelightly with salt. Continue baking for 5 minutes. Serve hot, or letstand until cool before serving. if made ahead, store airtight at roomtemperature as long as 2 days. Makes 2 dozen rounds.
–Paula Getzelman,Pleasanton, Calif. Bagel French Toast 6 large eggs 1/2 cup milk 1teaspoon vanilla 6 bagels 2 tablespoons butter or margarine About 8ounces cream cheese Raisin and nut butter (recipe follows) In a bowl, beat eggs with milk and vanilla. Split bagels in halfhorzontally; pierce crust sides several times with a fork.
Lay bagels,cut sides down, in 2 pans (about 9-by 13-in. size). Pour egg mixtureevenly over bagels. Let stand until soaked, about 1 hour; turn two orthree times.
In a 10- to 12-inch frying pan, melt half the butter over mediumheat. Lift bagels, one at a time, from milk mixture and drain slightly.Lay in frying pan, cut side down, without overlapping. Cook untilbrowned, about 7 minutes, then turn bagels over and cook until brownedon other side. Transfer to a platter and keep hot while cooking theremaining bagels in the rest of the butter.
Offer cream cheese and raisin butter to spoon onto individualportions. Serves 6. Raisin and nut butter. In an 8- to 10-inch frying pan, stir 1/2cupt (1/4 lb.
) butter or margarine, 1 cup raisins, and 1/4 cup slicedalmonds over medium heat until raisins begin to puff and caramelize,about 10 to 12 minutes. Use hot.