English Muffin French Toast

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English Muffin French Toast! 

  


 

Ingredients 

2 eggs (or 1 egg plus 2 egg whites) 

1 cup milk 

2 tablespoons sugar 

1⁄4 teaspoon cinnamon 

4 English muffins 

butter (or nonstick cooking spray) 

warm pure maple syrup 

Directions 

  1. Whisk eggs in small bowl until frothy. Add milk, sugar and cinnamon. Whisk well. Transfer to shallow dish. (Can be made ahead and refrigerated, covered airtight, for as long as 3 days.). 

  1. To cook, open English muffins; place in milk mixture, cut-side down, for about 4 minutes. Turn and soak 1 minute more. 

  1. Heat greased nonstick skillet over medium heat. When hot, cook muffins, cut-side down, until browned, about 3 minutes. Turn, brown other side, about 3 minutes more. 

  1. Can be kept warm in 200 degree oven while cooking remaining muffins. Serve hot with warm maple syrup passed separately. 

 
 

French Cream 

 


 

 Ingredients 

3 ounces Baileys Irish Cream 

1 dash Chambord raspberry liquor 

1 dash half-and-half 

Directions 

1. Blend all the ingredients above in a parfait glass, garnished with a raspberry. 

 
 

Overnight Blueberry French Toast 

 


 

Ingredients 

1 loaf French bread, sliced 1-inch thick (probably wont need the whole loaf  

6 large eggs 

2 cups milk 

1⁄2teaspoon ground nutmeg 

  1. teaspoon vanilla 

  1. cup brown sugar, divided 

1⁄4 cup butter (or stick margarine) 

1 cup chopped pecans (optional) 

2 cups blueberries (fresh or frozen) 

Directions 

  1. Grease a 13 x 9 inch baking dish. 

  1. Arrange the bread in a single layer in the dish. 

  1. In a large bowl, beat the eggs. Add in the milk, nutmeg, vanilla, and 3/4 cup of the brown sugar. Stir well to mix. 4. Pour egg mixture evenly over the bread. Cover and let sit 8 hours or overnight. 

  1. When ready to bake, preheat the oven to 400 degrees. 6. In a small saucepan over medium heat, melt the butter and remaining 1/4 cup of brown sugar, stirring well. 7. Top the egg mixture with the pecans and blueberries, then drizzle on the butter sauce. 

  1. Bake for 45 minutes until set and golden brown on top. 9. Serve with warm maple syrup. 

 
 

Cinnamon French Toast 

 


 

Ingredients 

1 egg 

2 egg whites 

1⁄4 cup skim milk 

1 teaspoon vanilla 

1⁄2 teaspoon cinnamon 

1⁄8 teaspoon nutmeg 

Directions 

  1. In a bowl, whisk egg and egg whites until foamy. 

  1. Add the milk, vanilla, cinnamon and nutmeg. 

  1. Combine and set aside. Preheat oven to 200F. 

  1. Lightly spray a nonstick skillet with vegetable cooking spray. Heat over medium hat. 

  1. Dip 4 bread slices into egg mixture, turning to coat. Place bread slices in prepared skillet. Cook until golden brown, turning once. 

  1. Transfer cooked slices to a plate and keep warm in oven. 

  1. Dip remaining slices in egg mixture, cook as above. Divide toast among serving plates. 

  1. Sprinkle lightly with cinnamon sugar and top with maple syrup. Serve immediately. 

  1. Variation: For puffy French toast, prapre egg mixture in a large shallow glass dish. 
    10. Add bread slices, turning to coat. Cover and referigerate overnight. Cook and serve as above 

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