2 cups of non-dairy milk of choice
1/2 lemon, zest and juice
1 tablespoon vanilla
1 teaspoon cinnamon
2 cups berries of choice (we used blueberry)
Line a baking sheet with parchment paper. Open the frozen bagels and evenly spread them out on the sheet. Bake in the oven for about 15 minutes, or until softened.
Meanwhile, in a bowl, combine the eggs, milk, lemon, and spices. Whisk until thoroughly combined.
Cut the cooked and cool bagels into 1-inch cubes. Add half of the bagel cubes to a greased round 1.5-quart casserole dish. Sprinkle 1 cup of the berries on that layer.
For the second layer, add the remaining bagel cubes and the rest of the berries.
Pour the egg mixture over the bagels, making sure to cover all of them.
Cover the casserole dish and place it in the fridge for 2 hours or overnight to allow the bagels to absorb some of the egg mixture.
When ready to bake, preheat the oven to 350 degrees F.
Place the casserole dish covered in the oven to bake for 50 minutes. Then remove the cover and continue to bake for 15 minutes or until the eggs are fully cooked.
Let cool for 10 minutes before serving.