By db74105 on October 19, 2009
"This recipe was adapted from Southern Living Magazine."
Serving Size: 1 (272 g)
Servings Per Recipe: 10
"After a 24 hour race at the track, the guys sent me home with a ton of eggs, milk and bagels. I whipped up this recipe to use up some of the stuff they sent me home with. I substituted the bagels for the french bread. This recipe could have stood for a little more sugar. And the praline sauce could have stood for half the butter. I used more spices than the recipe called for. Overall it was a hit but I think it could be better."