Fluffy, syrupy and scrumptious French toast made from English muffins! Sizzle in butter, top with berries and dust with powdered sugar for a decadent weekend breakfast.
Some people need coffee to start their day – I need breakfast. Though I’m very noncommittal when it comes to my morning meal, I attribute that to loving nearly every classic breakfast food. Give me heaps of pancakes, poached eggs and crackling hot sausage. Give me spicy breakfast tacos, flaky croissants and eggs Benedict.
I wake up for breakfast.
Sticky French toast and buttery English muffins are two treats I usually reserve for… well, nothing in particular. But, if I had a salad the day before, the next day naturally calls for carb loading.
So, let’s do it!
Have you ever made any nontraditional type of French toast? My all-time favorite remains my Cinnamon Swirl Bread French Toast, and I’ve tried an angel food cake variation before, heaped with berries and cream. I think heaven came to Earth that day.
But, holy nooks and crannies, you have got to try using English muffins for your next French toast! Those little crispy, soft pockets are just begging to be smothered in butter and real maple syrup. Toss your favorite berries on top, and you have a beautiful and easy breakfast worthy of any weekend morning.
English Muffin French Toast
- Oil, for frying (vegetable, canola or peanut oil)
- 1/4 cup milk
- 1/4 cup half-and-half or cream
- 2 large eggs
- 1 1/2 Tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 3 English muffins, halved
For serving, optional:
- Powdered sugar
- Fresh berries
- Maple syrup
- Turn oven onto warm setting (or 170 to 250 degrees F).
- 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.
Ooh English Muffin French Toast, what a brilliant idea – that’s breakfast for the weekend sorted. Thanks for the inspired idea and recipe.
What’s the warm setting on the oven for?
You had me at English muffin and French toast!
This looks absolutely delicious, in fact it looks better than french toast or English muffins on their own.
I have already had lunch today, so will have to wait until morning. :~(
Have a Joyful Day :~D
The warm setting is to put the cooked muffins in and keep them warm, while cooking the remaining muffins.
Hi again Georgia
I would like to ask permission for two things.
1. Could I please save one of your pics for my desktop only.
2. Could I share your recipe and link on Facebook.
You can save and share my photo, but I ask that you just not publish the recipe in its entirety, as it is copyright content. Thanks.
I wouldn’t publish the recipe, but I will share you link.
This looks SO good! Perfect breakfast for the weekend! :D Mmmmmm x
Saturday morning breakfast…I think so!!
Woah – what a delicious breakfast! I have an English muffin as part of my breakfast at least 5 days a week and have never thought of making it into French toast! Awesome!
What a clever idea! I have some muffins leftover from breakfast and I know what I’m going to do with them!
I have to ask.
Are they as crispy on top, the way the picture looks?
Yes, they are crispy on top.
1-your lil girl is the cutest
2-I am totally obsessed with the idea of this! the nooks and crannies! eeeee
This was delicious. Unfortunately, I am horrible at reading a recipe all the way through and forgot to flip them in the skillet. Still, they tasted great, even if they looked a little more burnt than expected. I’ve found that the English muffins are even better when drizzled with blueberry syrup or Nutella (but really, anything chocolaty will do). I will use this recipe an unhealthy amount, I love it!
Thank you kindly for the much-needed laugh today, Russel! I’m so glad you enjoyed this French toast. A drizzle of blueberry syrup sounds divine!
Absolutely delicious! I will make this again for a brunch or when the whole family is together! I added blueberries to top along with some maple syrup and blueberry syrup!