I’m not usually a huge fan of adding eccentric flavors to classic foods. Why tamper with what is already perfect? When the holidays come around and a million new flavors get added to my favorite food and drinks, I typically overlook them.
Thomas’ English Muffins came out with cranberry English muffins and bagels for the holidays, and I admit to being a bit skeptical. After mustering up the courage to try them, I think this new twist on a classic treat might have turned me into a more adventurous eater. It’s actually pretty delicious, and the tart flavor of the cranberries will not overpower any cream cheese you might want to top it with. Instead, it creates the perfect balance of slightly sour and perfectly sweet.
With plump, juicy cranberries baked right in, this satisfying breakfast option can be used for many holiday recipes. Below are some of the ways you can use the festive pastries.
Thanksgiving leftover sandwich
Servings: 1 | Prep time: 15 minutes | Cook time: 5 minutes
3 ounces carved turkey
1 Thomas’® Limited Edition Cranberry Bagel
1/4 cup cornbread stuffing
2 tablespoons brown gravy
1 ounce lettuce
1. Place the turkey on one side of Thomas’ Limited Edition Cranberry Bagel.
2. Layer on the cornbread stuffing, brown gravy and lettuce, and top with the other half of the bagel.
Baked bagel French toast with maple glaze
Servings: 6 | Prep time: 10 minutes | Cook time: 35 minutes
Ingredients for French toast
5 Thomas’® Limited Edition Maple French Toast Bagels (or any flavor), diced in 1-inch pieces
2 large eggs
1/2 cup milk or cream
1/4 cup maple syrup
1/4 cup granulated sugar
1/4 cup light brown sugar,
2 teaspoons vanilla extract
2 teaspoons cinnamon
1/4 teaspoon salt, or to taste
1/2 cup unsalted butter, melted
Ingredients for maple glaze
1 cup powdered sugar
1/4 cup maple syrup, adding as necessary for desired consistency
1. Preheat the oven to 350 degrees. Spray a 9-by-13-inch baking pan with cooking spray and set aside.
2. In a large bowl, whisk together the eggs, milk, maple syrup, sugars, vanilla, cinnamon and salt with the melted butter.
3. Add the diced bagels to the bowl and toss lightly to coat. Allow mixture to stand for about 5 to 10 minutes, stirring once or twice, giving bagels time to soak up the coating. Pour the mixture into the baking dish.
4. Drizzle any unabsorbed coating mixture over the bagels. Bake for 30 minutes or until center is set and has dried out some.
5. Meanwhile, make the glaze by combining the powdered sugar and maple syrup in a bowl and whisking until smooth.
6. After removing the French toast from the oven, drizzle with glaze and serve immediately.