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.
English Muffin French Toast
Prep
Cook
Total
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
- Whip the half and half, whole milk, eggs, vanilla extract, cinnamon in a medium bowl.
- Dip each half of english muffin in the mixture till satisfactorily coated. Maybe 10 seconds each side.
- Heat up oil in a skillet on medium.
- Gently fry each piece till golden brown. Depending on the heat of your oil this will be between 1:30 -2:30 each side.
- 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.
Marissa is a wife to Texans Offensive Lineman #79, mother to a baby girl named Joy, a baby boy named Jeff, and a lover of food . She loves to feed people on game day and try new recipes during the week. 
[…] If you’re looking for another delicious breakfast recipe, try my English Muffin French Toast ! […]