Regular readers might notice a very small change around here. Almost 9 months to the day after my very first post, I am now the proud owner of my domain name! No more .wordpress for this blog, it has graduated from blogging pre-school to real school.
Upgrading my domain name was not a hastily made or random decision. As a New Year’s resolution, I had set a target to hit a certain number of views in a calendar month before I could buy my domain name. It was a realistic target that I knew I would hit at some point this year and I was slowly but surely getting there.
Then I discovered foodgawker and it has kind of changed my blogging life. In the space of six days, I had eight of my submissions accepted, sending a tonne of traffic to the blog. This meant that only six days into the month of July, I had already hit my New Year’s resolution target, which was ridiculously exciting. One of my posts has since become popular on Pinterest, sending even more traffic this way. The Pinterest part has been super exciting because the blog has received more views in the last two days than it did in its entire first six months of existence.
I feel like I’ve pressed refresh on my Stats page about a billion times in the last week or so, but don’t worry, I haven’t forgotten about my cooking and baking. It is what’s gotten me this far, after all. Today’s recipe is an amazingly delicious, sweet breakfast recipe – French Toast Bagels with Cream Cheese Glaze.
I have to admit that I felt a little bit uncomfortable eating something so sweet for breakfast! A lot of the American blogs I follow post lots of sweet recipes in the breakfast category – muffins and donuts and pancakes and quick breads and all sorts of other delectable delights. These types of foods would never grace an Aussie breakfast table. Muffins are a snack food to me and the only type of muffin on our breakfast table would be an English muffin. Toast, cereal and porridge are staples and bacon and eggs are a special treat. On a very rare occasion when you’re out for breakfast you might get French toast or pancakes, but you would call it brunch so people didn’t think you were eating dessert for breakfast!
This doesn’t mean we don’t love our sweet food Down Under, we just enjoy it a bit later in the day! Regardless of my discomfort at eating dessert so early, this definitely hit the spot. The denseness of the bagels mean that they don’t get that super wet, eggy-ness that regular French toast has (which I very much dislike). Topped with a thick, tasty cream cheese glaze and fresh fruit and you’ve got a delectable breakfast (or dessert!).
French Toast Bagels with Cream Cheese Glaze
Prep Time: 5 minutes
Cooking Time: 8 minutes
CREAM CHEESE GLAZE:
¼ cup cream cheese
60g butter, diced
½ cup icing sugar
1 tsp vanilla extract
2 bagels (I used cinnamon and raisin), halved
2 tbsp double cream or milk
2 tbsp brown sugar
1 tsp vanilla extract
¼ tsp ground cinnamon
Fresh fruit, to serve (I used blueberries and peaches)
- Make glaze: In a microwave-safe bowl, add cream cheese, butter, icing sugar and vanilla extract. Stir to combine until icing sugar is mixed in. Microwave on medium-low in 30 second intervals, stirring between intervals, until butter and cream cheese are completely melted, about 2-3 minutes. Set aside and stir occasionally.
- In a medium bowl, whisk egg, cream, brown sugar, vanilla extract and ground cinnamon together until combined. Melt butter in a large frying pan over medium heat. Press each bagel half into the mixture and flip to coat both sides. Drain excess egg mixture from bagel and add to frying pan. Cook until browned, flip and cook other side, about 3 minutes each side. Serve bagels topped with cream cheese glaze and fresh fruit, if desired.
Recipe from Yammie’s Noshery, rewritten.