This English Muffin French Toast is my new “Guilty Pleasure” brunch food. I tasted something similar at a local restaurant and knew I had to go home and recreate it.

English Muffin French Toast

I’m not a fan of oversaturated, soggy french toast and the use of english muffins eliminates all possibilities of a sad brunch plate. The nooks and crannies inside get crispy while pan frying but the air pockets still provide a bit of tender contrast.

Those same air pockets hold syrup brilliantly and the flavor is almost reminiscent of state fair funnel cake.

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English Muffin French Toast

Prep 10 mins

Cook 10 mins

Total 20 mins

Author Marissa Allen

Yield 6 servings

This English Muffin French Toast is fried till the nook and crannies get extra crispy and just happen to be perfect for holding syrup.

Ingredients

• 1/2 C half and half
• 1/2 C Whole milk
• 2 eggs
• 1 tsp vanilla extract
• 1/4 tsp of cinnamon
• 6 english muffins, halved
• 1/2 C vegetable oil
• powdered sugar
• maple syrup
• fresh fruit

Instructions

1. Whip the half and half, whole milk, eggs, vanilla extract, cinnamon in a medium bowl.
2. Dip each half of english muffin in the mixture till satisfactorily coated. Maybe 10 seconds each side.
3. Heat up oil in a skillet on medium.
4. Gently fry each piece till golden brown. Depending on the heat of your oil this will be between 1:30 -2:30 each side.
5. Drain on a paper towel lined plate. Serve warm with syrup, powdered sugar, and fresh fruit!

Courses Brunch, Breakfast

TIPS

If you are preparing french toast for a large group, set your oven as low as it can go and keep them warm in there.