In a shallow bowl (or cake pan), whisk milk, half-and-half, eggs, sugar and vanilla. Add English muffin halves to the mixture and soak, flipping a few times, until thoroughly saturated.
Pour about 1/4 inch of oil into a large nonstick skillet set to medium-high heat. Line a large plate with paper towels.
Once hot, add muffin halves to oil. Cook on first side for about 30 seconds, flip and continue cooking until muffins are golden brown. (Reduce or increase heat, as necessary, to keep oil temperature hot but not smoking.) Gently shake excess oil from muffins and place on prepared plate. Pat with additional paper towels to remove excess oil, if necessary. Place cooked muffins in warm oven while cooking remaining muffins.
Serve warm with powdered sugar, fresh berries and maple syrup, if desired. Leftover muffins can be stored in a resealable bag and reheated in the oven.
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