Name: English Muffin French Toast
Prep time: 5 min
Cook time: 10 min
Total time: 30 min
Ingredients: 6 pack English muffins (halved); 4 eggs; 1 cup milk (or 1/2 & 1/2); 2 tbsp. sugar; 1 tsp. vanilla extract; 1/2 tsp. ground cinnamon; butter for greasing griddle

This English muffin French toast is a fun twist on the breakfast classic made by soaking English muffins in a cinnamon-vanilla custard and cooking them on a griddle until golden brown. The chewy texture holds up beautifully to the custard, while all those nooks and crannies are perfect for catching maple syrup!

2 pieces of French toast on white plate with syrup and raspberries and a small piece on a fork

I’ve always been partial to French toast as one of my favorite breakfast items. While I also love pancakes, and more savory dishes like Breakfast Baked Potatoes or Breakfast Totchos, French toast still ranks up there on my all-time favorite breakfast order both at home and at restaurants.

Quick Look at This English Muffin French Toast Recipe

Ready In: 30 minutes
Serves: 6
Flavors: Slightly sweet vanilla and cinnamon
Equipment: Rimmed baking sheet, mixing bowl, and griddle or skillet
Great For: Breakfast, brunch, or breakfast for dinner

Ingredients You’ll Need

English muffins – This recipe calls for 6 English muffins, which is usually an entire pack. Some are found in the refrigerated section of the grocery store, while most can be found in the bread aisle.
Eggs – Creates the rich custard to soak the English muffins in. I like to use the ratio of 1 egg per 1/4 cup of milk when making custard for French toast.
Milk – Whole milk preferred, 2% works, skim isn’t my first choice.
White sugar – Just the right amount gives the custard a nice amount of sweetness without being overwhelmingly sweet.
Vanilla – Enhances the sweetness with another layer of flavor and smells divine!
Cinnamon – I always add cinnamon to my French toast custard. It gives it a nice hint of warmth.

Pack of English muffins alongside bowl of custard and a wire whisk

Step-by-Step Instructions

Step 1: Prep the English muffins. – Cut or break apart English muffins and place them on a baking sheet cut side up. The baking sheet should be about 12×17 inches with at least 1 inch sides. The pieces should not be touching each other. The larger pan allows a single layer so all the pieces can soak at once.

Step 2: Make the custard. – In a mixing bowl combine eggs, milk, sugar, vanilla and cinnamon and whisk well.

Step 3: Soak. – Pour the custard evenly over the English muffin pieces. Flip each piece back and forth to coat evenly, then leaving them cut side up.

The custard layer will be thin in the bottom of the pan and will start to soak into the pieces. I like the give the pan a shimmy now and then to evenly spread out the custard.

Soak the pieces for 15 minutes, flipping them to cut side down about halfway through. There will be very little custard left by the end, which is perfect! That means all that custard is soaked into the English muffins. Delish!

Custard poured over rimmed sheet pan with English muffins.

Step 4: Cook. – Heat griddle over medium heat. Add a pat of butter and evenly coat the griddle. Place 4-6 English muffin pieces (depending on griddle size) cut side down leaving at least an inch of space between each.

Cook 3-4 minutes until browned, then flip. Continue cooking another 3 minutes. Repeat with the rest.

Variations

Change the English muffins – Try whole wheat, cinnamon raisin, blueberry, or sourdough English muffins.
Make it richer – Replace the milk with half-and-half for an extra-rich French toast custard.
Add more spice – Add a pinch of nutmeg along with the cinnamon.
Add citrus – Stir a little fresh lemon or orange zest into the custard for a bright citrus flavor.
Use English muffin bread – English muffin bread can also be used, but the slices won’t need the full 15-minute soak. A couple of minutes per side should be enough.

What to Serve with English Muffin French Toast

Serve the French toast warm on it’s own or alongside other breakfast favorites like eggs, sausage, bacon or fresh fruit.

There are wide variety of ways you can top this French toast. Besides the standard powdered sugar and maple syrup, here are some other topping ideas:

Flavored pancake syrups such as blueberry, strawberry or mixed berry
Your favorite jam
Whipped cream
Yogurt
Fresh fruit such as strawberries, blueberries, raspberries, or bananas
Peanut butter or chocolate hazelnut spread
Chopped nuts such as walnuts, pecans or almonds
Make it extra decadent with chocolate or caramel syrup
Make the ultimate breakfast sandwich by sandwiching 2 pieces of French toast between scrambled eggs and a sausage patty! Mind. Blown.

2 pieces of French toast with butter, syrup and raspberries on a white plate

Storage & Reheating

Refrigerator – Leftovers can be kept in an airtight container in the fridge for 3-4 days. This is for food safety due the eggs that are in the custard. Cool the French toast completely before storing.

Freezer – Freezing a batch works great and is a great option to have for busy mornings. To do so, place the cooled pieces on a parchment-lined baking sheet and freeze until solid. Then move the pieces into a freezer-safe bag or container for storage. Freezing the pieces flat first ensures the pieces don’t stick together and can easily be removed individually.

Reheating – The easiest way to reheat pieces of French toast is in the microwave. Do 30-second intervals until heated through. Timing will depend on your microwave, the number of pieces and whether they are refrigerated or frozen. You can also reheat them in a toaster.

Check out these Baked French Toast Sticks for another great make-ahead breakfast recipe!

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