English Muffin french toast
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English Muffin French Toast

Course Breakfast
Cuisine American

Ingredients

  • 4 BAYS Original English Muffins split
  • 3/4 cup milk
  • 3 large eggs
  • 1 tablespoon sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1-2 tablespoons butter divided
  • Confectioners’ sugar for serving if desired
  • Maple syrup for serving

Instructions

  • Preheat the oven to 200°F.
  • Place the English muffin halves in a baking pan just large enough to hold them in a single layer.
  • Beat the milk, eggs, sugar, vanilla extract and cinnamon in a medium bowl. Pour the mixture over the English muffins, turning to coat. Let stand 20 minutes, turning once.
  • Heat a large nonstick skillet or griddle over medium heat. Melt half of the butter and add 4 muffin halves. Cook until the bottoms are lightly golden, about 3-4 minutes. Turn the muffin halves over and cook until lightly golden, about 3-4 minutes longer. Transfer the French toast to an ovenproof pan and hold in the preheated oven. Repeat with remaining muffin halves and butter.
  • Lightly dust French toast with confectioners’ sugar and serve with warm maple syrup.