Gluten-Free Bagel French Toast

Slice each bagel into 4 equal slices. Room temperature bagels will absorb the custard mixture best, so leave the bagels in the package, on the counter, overnight before using.

In a shallow bowl with a flat bottom, whisk eggs, cream, cinnamon, and vanilla until completely incorporated.

Allow bagel slices to soak in custard mixture for 5 minutes. I work with 4 slices at a time and opt for a soaking dish large enough to fit the 4 slices without overcrowding.

Warm a skillet over medium heat. Place 1/2 tablespoon of butter into the skillet. Place 4 of the slices at a time into the skillet. Cook for 2–4 minutes per side.

Serve hot. Top with whipped cream, maple syrup, and/or sliced strawberries