English Muffin French Toast

I've always been partial to French toast as one of my favorite breakfast items. While I also love pancakes, and more savory dishes like Breakfast Baked Potatoes or Breakfast Totchos, French toast still ranks up there on my all-time favorite breakfast order both at home and at restaurants.

• Simple pantry and refrigerator staples are all you need to make this easy homemade, breakfast recipe. Nothing fancy required!
• This recipe is a fun & unique way to use English muffins. The nooks and crannies in the English muffins make the perfect little pockets for syrup to hide in.
• These French toast pieces can easily be made-ahead of time and reheated. Perfect for meal prep and a great alternative to frozen store-bought items!

Here are some tips & tricks for the ingredients needed for this recipe. Find exact measurements in the recipe card below!

• English muffins - This recipe calls for 6 English muffins, which is usually an entire pack. Some are found in the refrigerated section of the grocery store, while most can be found in the bread aisle. Whole wheat, cinnamon raisin or blueberry English muffins would be fun flavors to use.
• Eggs - Creates the rich custard to soak the English muffins in. I like to use the ratio of 1 egg per ¼ cup of milk when making custard for French toast.
• Milk - Whole milk works best. Half & half can also be used to create an even richer custard. Low-fat milks will make the custard too watery.
• White sugar - Just the right amount gives the custard a nice amount of sweetness without being overwhelmingly sweet.
• Vanilla - Enhances the sweetness with another layer of flavor and smells divine!
• Cinnamon - I always add cinnamon to my French toast custard. It gives the French toast a nice hint of warmth.

Step 1: Prep the English muffins. - Cut or break apart English muffins and place them on a baking sheet cut side up. The baking sheet should be about 12x17 inches with at least 1 inch sides. The pieces should not be touching each other. The larger pan allows a single layer so all the pieces can soak at once.

Step 2: Make the custard. - In a mixing bowl combine eggs, milk, sugar, vanilla and cinnamon and whisk well.

Step 3: Soak. - Pour the custard evenly over the English muffin pieces. Flip each piece back and forth to coat evenly, then leaving them cut side up.

The custard layer will be thin in the bottom of the pan and will start to soak into the pieces. I like the give the pan a shimmy now and then to evenly spread out the custard.

Soak the pieces for 15 minutes, flipping them to cut side down about halfway through. There will be very little custard left by the end, which is perfect! That means all that custard is soaked into the English muffins. Yum!

Step 4: Cook. - Heat griddle over medium heat. Add a pat of butter and evenly coat the griddle. Place 4-6 English muffin pieces (depending on griddle size) cut side down leaving at least an inch of space between each.

Cook 3-4 minutes until browned, then flip. Continue cooking another 3 minutes. Repeat with other English muffins.

• Be sure to mix the custard well. You want to make sure the eggs are fully incorporated and there's no stringy egg white left.
• Soak the pieces the full 15 minutes. It may seem like a long time, but it takes all this time for them to soak up the goodness of the custard.
• Heat oven to 200 degrees or the "warm" setting to keep French toast pieces warm while cooking the other batches.
• Allow griddle to fully preheat before adding the French toast. The butter should be sizzling!
• Add another pat of butter to grease the griddle in between each batch. This helps the French toast get nice and browned on the outside!

Serve the French toast warm on it's own or alongside other breakfast favorites like eggs, sausage, bacon or fresh fruit.

There are wide variety of ways you can top this French toast. Besides the standard powdered sugar and maple syrup, here are some other topping ideas:

• Flavored pancake syrups such as blueberry, strawberry or mixed berry
• Your favorite jam
• Whipped cream
• Yogurt
• Fresh fruit such as strawberries, blueberries, raspberries, or bananas
• Peanut butter or chocolate hazelnut spread
• Chopped nuts such as walnuts, pecans or almonds
• Make it extra decadent with chocolate or caramel syrup
• Make the ultimate breakfast sandwich by sandwiching 2 pieces of French toast between scrambled eggs and a sausage patty! Mind. Blown.

Leftover French toast can be kept in an airtight container in the fridge for 3-4 days. This is for food safety due the eggs that are in the custard. Cool the French toast completely before storing.

Freezing a batch works great and is a great option to have for busy mornings. To do so, place the cooled pieces on a parchment-lined baking sheet and freeze until solid. Then move the pieces into a freezer-safe bag or container for storage. Freezing the pieces flat first ensures the pieces don't stick together and can easily be removed individually.

The easiest way to reheat pieces of French toast is in the microwave. Do 30-second intervals until heated through. Timing will depend on your microwave, the number of pieces and whether they are refrigerated or frozen. I've also had luck toasting these English muffin slices in a toaster.

Check out these Baked French Toast Sticks for another great make-ahead breakfast recipe!

Yes! The texture of the English muffins will allow the pieces to be soaked overnight without getting mushy. I would still try to soak them in one layer on a baking sheet, cover with plastic wrap and refrigerate until ready to cook.

While slices of English muffin bread has a similar texture on the inside, it doesn't have the thick, chewy outside that actual English muffins do. English muffin bread can also make good French toast, but the pieces don't need to soak more than a couple minutes a side before cooking.

Soggy French toast often happens using too thin or soft of bread pieces. The wrong ratio of milk to egg can make a watery custard that can also make your French toast soggy. This isn't as much of an issue when using English muffins, as they soak up the custard without getting soggy.

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Have you made one of my recipes? I’d love your feedback on the comment box and star rating below the recipe!