English Muffin French Toast
English muffins and French toast are popular breakfast staples in many households. This recipe is a twist on classic French toast and is made using English muffins instead of bread slices. This delicious recipe will easily become a new breakfast or brunch favorite!
Servings: 6 servings
Ingredients
- 6 pack English muffins halved
- 4 eggs
- 1 cup milk or ½ & ½
- 2 tbsp. sugar
- 1 tsp. vanilla extract
- ½ tsp. ground cinnamon
- butter for greasing griddle
Instructions
- Place halved English muffins cut side up on a 12x17 baking sheet that has at least 1 inch sides. There should be a slight gap between each piece.
- In a mixing bowl combine eggs, milk, sugar, vanilla and cinnamon. Whisk until well combined.
- Pour custard evenly over the English muffins. Flip each piece back and forth to coat evenly, leaving them cut side up. Give the pan a gentle shake to allow custard to evenly distribute in pan. Soak English muffins for 15 minutes, flipping them over halfway through.
- Preheat oven to 200 degrees or "warm" setting.
- 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 French toast 3-4 minutes until browned, then flip. Continue cooking another 3 minutes. Place on a plate or baking dish and place in oven to keep warm. Add another pat of butter and repeat cooking with remaining English muffins.
- Serve warm with extra butter and maple syrup. Top with powdered sugar and berries, if desired.
Helpful Equipment & Ingredient Links
Griddle
Sheet Pan
Mixing Bowl