English Muffins + French Toast Recipe = French Muffins
Think back to the last time you had an english muffin. Remember how spongy it was with lots of holes and crevices? Now imagine soaking that little guy in eggs, milk, sugar and vanilla. It might make you wonder how French toast got so popular. It has nothing on French muffins.
We seem to have English muffins lying around here way more often than a loaf of thick challah or brioche bread so not only is it convenient, but I think I'm a convert.
Here's to hoping you can try this as soon as possible.
From my little kitchen to yours... Enjoy.
English Muffin French Toast
Adapted from The Kitchn
This made just enough batter for 4 muffins (8 halves). It can easily be double to feed a crowd.
Canola oil, for frying
1/4 cup milk
1/4 cup heavy cream
1 1/2 tablespoons sugar
1 teaspoons good-quality vanilla
dash of cinnamon
4 English muffins, split in half
Powdered sugar and maple syrup, for serving
Turn oven on warming setting. Pour a 1/4 of canola oil into a large cast iron skillet (or heavy, flat-sided pan) and heat over medium-high until hot but not smoking.
In a shallow bowl, mix milk, heavy cream, eggs, sugar, vanilla and a dash of cinnamon together. Whisk thoroughly. Add English muffin halves one by one to the batter and soak, flip over to make sure both sides are soaked thoroughly.
Add the muffin halves to the hot oil. Cook on the first side for about 30 seconds to a minute, flip and continue cooking until muffins are golden brown. (Reduce or increase heat, as necessary, to keep oil temperature hot but not smoking.) Gently shake excess oil from the muffins and place on paper towel lined sheet pan. Pat with additional paper towels to remove excess oil, if necessary. Keep cooked muffins in warm oven while continuing with remaining muffins.
Serve French muffins with powdered sugar, maple syrup and fresh berries.