English Muffin French Toast
English Muffin French Toast is one of those breakfast favorites that turns an ordinary morning into something special. Those little nooks in classic English muffins soak up the sweet egg mixture and cook up with crisp edges and a soft center. It’s an easy French toast that feels cozy enough for slow weekends but quick enough for busy mornings. The best part is how golden brown and buttery each bite gets in just minutes. This might just become your new favorite breakfast.
Yes! It will be slightly less rich but still delicious and perfect for easy French toast.
You can place soaked halves on a buttered baking sheet and bake at 375°F until golden, flipping halfway through.
Yes! Cook, cool, and refrigerate or freeze, then reheat for a quick breakfast during the week.
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Ingredient Notes
- Butter: Used to cook the muffins and create those crisp edges and rich flavor.
- Milk (or half and half): Adds creaminess to the custard; half and half makes it richer without being too heavy.
- Eggs: The base of the egg mixture that gives structure and classic French toast texture.
- Granulated Sugar: Brings just the right touch of sweetness to balance the custard.
- Vanilla Extract: Adds that warm, classic flavor every french toast recipe needs.
- English Muffins: The star of this recipe, with little nooks that soak up the custard beautifully.
- Powdered Sugar (optional): A light finishing touch for serving.
- Pure Maple Syrup: Perfect for drizzling warm over the top.
- Fresh Berries: Add color and brightness to this cozy breakfast.
English Muffin French Toast
- In a shallow dish or medium bowl, whisk milk, eggs, sugar, and vanilla extract until smooth. Be sure to whisk milk thoroughly so no streaks of egg remain.
- Dip each of the english muffin halves into the egg mixture for about 10–15 seconds per side. Don’t oversoak—these absorb fast.
- Place a large skillet over medium heat and melt half of the butter, swirling to coat the pan. If needed, lower slightly to medium-low heat so the butter doesn’t brown too quickly. Place muffins in a single layer and cook about 3–4 minutes on the first side, until golden brown. Flip and cook another 3–4 minutes until both sides are crisp and set in the center.
- Cook in batches, adding more butter as needed. Serve warm with fresh fruit and warm maple syrup.
English Muffin French Toast
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Ingredients
- 1/4 cup butter divided
- 3/4 cup milk
- 4 large eggs
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 8 English muffins split in half (16 halves)
- Fresh berries for serving
- 2 tablespoons powdered sugar for serving (optional)
- Pure maple syrup for serving
Instructions
- In a shallow dish or medium bowl, whisk milk, eggs, sugar, and vanilla extract until smooth. Be sure to whisk milk thoroughly so no streaks of egg remain.
- Dip each of the english muffin halves into the egg mixture for about 10–15 seconds per side. Don’t oversoak—these absorb fast.
- Place a large skillet over medium heat and melt half of the butter, swirling to coat the pan. If needed, lower slightly to medium-low heat so the butter doesn’t brown too quickly. Place muffin halves in a single layer and cook about 3–4 minutes on the first side, until golden brown. Flip and cook another 3–4 minutes until both sides are crisp and set in the center.
- Cook in batches, adding more butter as needed. Serve warm with fresh fruit and warm maple syrup.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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