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Serves
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Ingredients
  • 2 cinnamon and raisin bagels sliced in half through the middle flat ways.
  • 1 large egg
  • 50 ml whole milk
  • 2 apples I used local ones
  • 2 tbsps maple syrup
  • 1 knob of butter
  • 2 tbsps porridge oats
  • 1 tbsp hazlenuts roughly chopped
  • 100 ml crème fraîche
  • 1 tsp vanilla extract
  • dark chocolate and maple syrup for garnish.
Cinnammon and Raisin French toast bagel ... Cinnammon and Raisin French toast bagel ...
Cinnammon and Raisin French toast bagel ...
with maple stewed apple, toasted oats, Hazlenuts and a vanilla creme fraiche
Prep 20 minutes
Total 1 hour
  1. Peel and roughly dice the apple, stew on a medium low heat with the maple and butter until tender.
  2. Whisk the egg and milk together before dipping each bagel piece giving a good coating.
  3. Fry these in some spray oil and small knob of butter until nicely golden brown.
  4. Toast the oats and hazelnuts together in an oven at 200℃ for 10 mins until they just start to turn golden.
  5. Mix the crème fraîche with the vanilla and your ready to plate.
  6. Add the apples to the bagels, top with oats, nuts, crème fraîche, an extra drizzle of maple and some grated dark chocolate.


Add this recipe to your collection - the button's floating on the right.

Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

Cinnammon and Raisin French toast bagel ...
with maple stewed apple, toasted oats, Hazlenuts and a vanilla creme fraiche
favorite
print
rate
Prep 20 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 2 cinnamon and raisin bagels sliced in half through the middle flat ways.
  • 1 large egg
  • 50 ml whole milk
  • 2 apples I used local ones
  • 2 tbsps maple syrup
  • 1 knob of butter
  • 2 tbsps porridge oats
  • 1 tbsp hazlenuts roughly chopped
  • 100 ml crème fraîche
  • 1 tsp vanilla extract
  • dark chocolate and maple syrup for garnish.

  1. Peel and roughly dice the apple, stew on a medium low heat with the maple and butter until tender.
  2. Whisk the egg and milk together before dipping each bagel piece giving a good coating.
  3. Fry these in some spray oil and small knob of butter until nicely golden brown.
  4. Toast the oats and hazelnuts together in an oven at 200℃ for 10 mins until they just start to turn golden.
  5. Mix the crème fraîche with the vanilla and your ready to plate.
  6. Add the apples to the bagels, top with oats, nuts, crème fraîche, an extra drizzle of maple and some grated dark chocolate.


Add this recipe to your collection - the button's floating on the right.

Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

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