French Toasted Blueberry Bagels
Serves 6.

1 cup 1% low-fat milk
1/4 teaspoon salt
1 teaspoon vanilla
2 tablespoons granulated sugar
2 teaspoons cinnamon (optional)
4 large eggs, beaten
6 Bruegger's Blueberry or Cinnamon Raisin bagels, sliced in half through the middle
1 cup warmed pure maple syrup or powdered sugar
assorted berries

Prick the bagels with fork every inch or so on both sides. Beat milk, salt, vanilla, sugar and cinnamon together with a fork until well blended.

Soak bagels in the milk mixture for about 5 minutes, turning occasionally but mostly soaking with the cut side up. Remove bagels from the milk and set aside. Wisk the eggs into the milk mixture and add the bagels again, this time soaking for 4 minutes on each side. (If you should happen to forget about the bagels at any time during the soaking process, don't worry. They will come out all right). Spray a non-stick skillet with cooking spray. Cook the bagels over medium heat until golden brown on both sides.

Sprinkle the bagels with berries and sift powdered sugar over the top, or drizzle with the warmed maple syrup. Serve immediately.

Variation for stuffed bagels:
Dig a little of the dough out of each bagel, making a trough. Spread with Bruegger's Wildberry cream cheese and press both sides together. Soak as directed above and bake in a 450 degree oven for 7-10 minutes. If you're stuffing a cinnamon bagel, try using Bruegger's Honey Walnut cream cheese.