Bagels as crispy crackers ... or as French toast.
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.
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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|Date:||Mar 1, 1985|
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