Long at odds in history, I'm not sure English muffins ever expected to be French toast, but it totally works.
The recipe is pretty easy peasy, and perfect to throw together before you leave home in the morning so the muffins can bask in eggy (I used four real eggs) goodness all day. (I'm sure the overnight version works too.) I chose to use cranberry English muffins for a little something special. I loved the cranberry flavor mixed in. As French toast flavors go, this is pretty standards, but it is a bit more dense because of the way the muffins absorb the egg mixture.
This would be super easy for a special Saturday morning breakfast or brunch, and has a lot of potential for customization depending on the English muffins you use.
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