After using croissants to make a French French Toast breakfast that I previously posted, I realized I could also make English French toast. I had English muffins in a banana bread flavored limited edition that when cut in half would work perfectly. Banana Bread English French Toast would be my next breakfast experiment!
I used Thomas’s Banana Bread English muffins that were a limited edition. Thomas has many different flavors from time to time such as cinnamon raisin, pumpkin, sourdough or honey wheat. They have seasonal flavors as well. If you don’t find banana bread muffins, feel free to substitute another flavor.
I used the same recipe to dip the English muffins that I’d used for the croissants. I mixed together 2 eggs, heavy cream, vanilla, cinnamon and nutmeg with a whisk.
I cut the muffins in half since they weren’t pre-cut and dipped each half into the egg mixture.
I let each muffin soak up the liquid for a minute or so.
I’d preheated my flat skillet, spreading some butter and oil on it for extra richness.
I laid the muffins cut side down on the griddle and fried them until they were browned on each side, turning once.
I simply drizzled maple syrup over the muffins and ate them! Halfway through I fried myself an egg so I could dip the muffin into the runny egg yolk. I love pancakes, waffles or French toast when dipped in a warm egg yolk.
The muffins were a bit tough to cut with a fork, so a knife was necessary. They were also a bit chewier than the average French toast or croissant, but with the banana bread flavor, I didn’t mind it. More chewing meant more time to enjoy my English French breakfast!
English French Toast
2 English muffins; cut in half horizontally (I used a banana bread version)
1/2 cup heavy cream
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon oil
1 tablespoon butter
1 egg fried over easy (optional)
Preheat flat skillet on medium heat. Brush with oil then butter.
Beat eggs, cream, vanilla, cinnamon and nutmeg together. Place in bowl. Dip cut muffin halves, one at a time, in liquid, coating both sides. Let sit for about a minute each.
Lay each English muffin cut side down in skillet. Fry several minutes until browned on first sides. Flip and brown on second side. Second side will cook faster; watch to make sure they’re not getting too dark.
Plate with butter, syrup or over easy egg, as desired.
Adapted from Incredibly Sarah