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This English Muffin French Toast recipe is simple and quick to make. Topped with maple syrup, whipped cream and fresh fruit for an easy weekend breakfast.
- It takes only 15 minutes to make. This is a simple, quick and easy breakfast to make on busy mornings.
- It uses up stale bread. This is the perfect recipe for bread that is beginning to get stale.
- Golden & Crispy. These English muffins are cooked until they are golden brown and crispy on the outside and soft on the inside, topped with maple syrup and fresh fruit.
English Muffins vs. Crumpets
English muffins and crumpets are sometimes used interchangeably in French toast recipes, and while you can use both for this recipe, they are slightly different.
- Texture: English muffins are made with a dough-like batter. This gives them a more bread-like texture that gets crispy when toasted. Crumpets have a looser batter which gives them a spongier texture.
- Thickness: English muffins are thicker and need to be cut in half before being served, whereas crumpets don’t.
- Structure: Crumpets are flat on one side and speckled with holes on the other side. If using crumpets in this recipe, cook both sides on the pan, but cook the side with holes for slightly less time.
- English Muffins: Use whichever brand you prefer. You can use store bought English Muffins or make your own homemade ones. You can also substitute these for crumpets.
- Milk: Use any type of milk. You can substitute this with almond milk or oat milk.
- Egg: An egg adds richness to the french toast batter.
- Cream: A dash of heavy cream adds extra richness. However, to make this toast healthier, you can leave out the cream if you prefer.
- Vanilla Extract: Vanilla extract adds a slight vanilla flavor.
- Cinnamon: A bit of cinnamon combines well with the vanilla.
- Butter: A small amount of butter is used to cook the french toast. You can use margarine or vegan butter instead.
- A large flat bowl for mixing the batter in.
- A large non-stick frying pan to cook the English muffins in.
Step 1: Whisk the milk, cream, egg, cinnamon and vanilla extract together in a bowl. Dip each English muffin half into the mixture, fully coating each piece.
Step 2: Melt the butter on a non-stick skillet over medium heat. Cook each English muffin half for about 3 to 4 minutes each side, flipping once golden brown.
This French toast is best eaten as soon as it is ready.
However, if you have leftovers, let the leftovers fully cool to room temperature, then store them in an airtight container in the fridge for up to 4 to 5 days.
Reheat the English muffins on a non-stick pan over low to medium heat until warmed through.
- Use slightly stale bread. English muffins that are slightly stale will absorb more of the eggy batter, making them richer and more moist.
- Cut the English muffins into strips. Once the English muffins are cooked, cut them into 1” French toast strips. Eat them with your hands and dunk them in maple syrup.
- Use a large pan. Use a large non-stick pan to cook the English muffins. This French toast tastes best served hot and fresh right off the pan. Use a pan that can fit multiple English muffins so they can all be eaten fresh.
There are lots of toppings to add to this French toast, but here are a few ideas:
- Maple Syrup: Add a drizzle of real maple syrup.
- Whipped Cream: Use store bought whipped cream or make your own, fresh. For flavored versions, try this Bailey’s whipped cream or this RumChata whipped cream.
- Fruit: Fresh fruit, especially berries always go well with French toast.
- Nuts: Top with toasted almonds, hazelnuts, pecans or walnuts for extra crunch.
- Bananas Foster: Try this banana foster sauce for a rich, sweet, decadent topping.
Yes. Serve the crumpet topped with a sprinkle of powdered sugar for a French toast that tastes a bit like a funnel cake.
If the temperature of the pan is too hot, it will cook the outer edge of the English muffin more quickly than the inside. This results in burning the muffin rather than turning it golden brown. Turn down the temperature.
If the English muffins sit in the batter too long before being cooked, they may remain soggy when cooked. Dip each piece into the batter to fully coat it, but don’t let them sit in the batter.