Fluffy, buttery French toast made with pumpkin spice English muffins, vanilla, cinnamon and nutmeg. An easy, decadent and delicious autumn breakfast!
Is there anything better than waking up to a warm, hearty breakfast? Even better when it’s easily made, right? Well, that’s what I love about French toast. A simple loaf of bread, or in this case, English muffins, soaks in a bath of milk, egg, spices and vanilla, on its way to becoming an indulgent and delicious morning treat.
All you have to do is sizzle some butter in a big skillet and fry the plump pieces of muffin to a gorgeous golden brown. I highly recommend a healthy sprinkling of chopped pecans and freshly whipped cream. Dee-vine!
If you haven’t tried the amazingness that is French toast using English muffins, you are in for a treat! And if you’ve never cooked French toast with the new Thomas’ Pumpkin Spice English Muffins, made with real pumpkin and rich spices, your socks are about to be knocked off. These muffins are super soft, fluffy and give off an amazing aroma bubbling away in a buttery skillet. Not to mention, those nooks and crannies make the perfect hiding place for pockets of gooey maple syrup!
Serve yours with freshly whipped cream, chopped nuts, pure maple syrup, or a sprinkle of powdered sugar for a scrumptious finishing touch. Enjoy this delicious treat on a chilly fall morning with family, and please let me know how you like it, if you try it!
Pumpkin Vanilla English Muffin French Toast
Yield: Makes 6
Prep Time: 10 minutes
Cook Time: 10 minutes
4 Tablespoons unsalted butter, divided
3 Thomas’ Pumpkin Spice English Muffins, halved
1/2 cup milk
2 large eggs
1 Tablespoon light brown sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Pure maple syrup
Chopped pecans, or other nuts
Set a large nonstick skillet to medium heat. Melt 1 Tablespoon butter in skillet.
Meanwhile, in a large shallow dish (such as a pie pan), whisk milk, eggs, brown sugar, vanilla, cinnamon, nutmeg and ginger. Dip both sides of English muffins into mixture, coating thoroughly.
Place English muffins in hot, buttered skillet and cook until golden brown, 2-3 minutes per side. Add additional butter before cooking on opposite side. Remove to a paper towel lined plate and keep warm while cooking remaining muffins.
Serve warm with desired toppings.
Disclosure: This is a recipe created for Thomas' Breads. I was compensated for my time but all opinions are my own.