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Recipe Ingredients

  • 1 (12-ounce) package refrigerated English muffins
  • 6 eggs
  • 3/4 cup refrigerated cinnamon roll flavored creamer
  • 1/3 cup regular or almond milk
  • 1/4 cup brown sugar
  • 1 tsp. ground cinnamon
  • 1 tsp. vanilla extract
  • 2 Tbsp. butter, melted
  • 1 (10-oz.) package frozen mixed berries
  • 2 Tbsp. water
  • 1/3 cup granulated sugar
  • Confectioners’ sugar for sprinkling (optional)

Recipe Directions

  • Coat a 9-inch cast iron skillet or an oven-proof pan with cooking spray. Split muffins in half, then cut each half in half; set aside.
  • In a 9- x 13-inch baking dish, whisk eggs, creamer, milk, brown sugar, cinnamon, and vanilla. Place muffin pieces in egg mixture, making sure to coat both sides of muffins. Cover and refrigerate for 1 hour.
  • Preheat oven to 425 degrees F. Arrange muffin pieces in skillet in a spiral pattern. (See photo.) Pour remaining egg mixture over muffins.
  • Bake for 25 minutes, brush with butter, then continue to bake for 5 to 7 more minutes or until liquid is set.
  • Meanwhile, in a small saucepan over medium-high heat, combine frozen berries, water, and the granulated sugar. Bring to a boil and let cook 10 to 15 minutes or until berries have softened, stirring occasionally.
  • Serve French toast topped with warm berry compote and a sprinkle of confectioners’ sugar, if desired.

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