English Muffin French Toast for Mother’s Day!Kelsey Banfield
When I read this post on The Kitchn last week I was so inspired. We LOVE french toast. I usually make it with challah or a baguette and I don’t know why it never occurred to me to make it with English muffins. Following the general instructions, I whipped up a wonderful breakfast for all of us though I added some of my own special flavors. I simply couldn’t pass up throwing in some of the beautiful oranges we had on hand! With a sprinkling of cinnamon sugar it became an instant hit. I loved how the muffins got so deliciously crispy with the outer coating of egg. They were far crispier than challah or french bread ever gets. I think next time I’ll make this with some chocolate shavings on top!
English Muffin Orange-Cinnamon French Toast
6 English muffins, split
1 cup whole milk
3 tablespoons sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 tablespoon orange zest
1 to 2 tablespoons butter for cooking
2 tablespoons confectioners sugar mixed with 1/2 teaspoon ground cinnamon to make Confectioners-Cinnamon Sugar
1. In a large mixing bowl whisk together the milk, eggs, sugar, vanilla, cinnamon, and orange zest. Pour the mixture into a shallow baking dish and soak the muffin halves in the dish – flipping frequently – until completely saturated.
2. Melt the butter in a skillet over medium heat and add as many English muffin halves as can comfortably fit and cook on medium heat until the bottom is golden brown, about 1 minute. Then, flip the muffins and toast the other side until golden brown.
3. Remove the muffins from the pan and serve on a plate. Sprinkle with a touch of Confectioners-Cinnamon sugar and serve!