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Recipe Ingredients

  • 4 Bays Original English Muffins, split
  • ¾ cup milk
  • 3 large eggs
  • 1 Tbsp.sugar
  • 1 ½ tsp. vanilla extract
  • ¼ tsp. ground cinnamon
  • 1-2 Tbsp. butter, divided
  • Maple syrup for serving
  • Fresh fruit for serving

Recipe Directions

  • Preheat the oven to 200°F.
  • Place the English muffin halves in a baking pan just large enough to hold them in a single layer.
  • Beat the milk, eggs, sugar, vanilla extract and cinnamon in a medium bowl. Pour the mixture over the English muffins, turning to coat. Let stand 20 minutes, turning once.
  • Heat a large nonstick skillet or griddle over medium heat. Melt half of the butter and add 4 muffin halves. Cook until the bottoms are lightly golden, about 3-4 minutes. Turn the muffin halves over and cook until lightly golden, about 3-4 minutes longer. Transfer the French toast to an ovenproof pan and hold in the preheated oven. Repeat with remaining muffin halves and butter.
  • Cut each English muffin half into three even lengthwise strips. Serve with a small ramekin of warm maple syrup for dipping and fresh fruit.

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