This fourth and final recipe was the inspiration for English Muffin Week. The first time I saw this concept (thank you, The Kitchn), I thought to myself, “Brilliant!” and I immediately whipped up a batch of English muffins just so I could make this outstanding and unique French toast. And I’ve been waiting to share it with you ever since.
The egg batter for this recipe is as simple as traditional French toast recipes, but it’s slightly different. It’s a sweet, creamy vanilla bean egg batter. Mmmmm. Then, rather than frying your toast in butter in a frying pan, you use oil in a cast iron skillet. You want those nooks and crannies to get all caramelized and crispy.
Then, you take those hot golden toasts from the pan and dust them generously with powdered sugar… not just for looks… but because the most remarkable thing happens. It makes your French toast taste like – wait for it – funnel cake! Oh yes, it’s amazing. English muffins meet French toast meets funnel cake. I kid you not. If I owned a restaurant I would absolutely have this on my breakfast menu.
More terrific English Muffin recipes:
Make Ahead Muffin Melts by The Pioneer Woman – looks deadly delicious for breakfast, or hey, anytime
Eggs Benedict by Two Peas & Their Pod – Benedict is my favorite way to eat eggs (and no, I’m not just quoting Runaway Bride)
English Muffin French Toast
Adapted from [The Kitchn|http://www.thekitchn.com/breakfast-recipe-english-muffin-french-toast-170169]
Yields: 12 slices French toast
- 1c milk
- 4 eggs
- 3 tablespoons sugar
- 2 teaspoons vanilla bean paste or good quality vanilla
- 6 English muffins, split in half
- Canola oil for frying
- powdered sugar for dusting
- pure maple syrup for serving
Turn oven on warming setting. Pour about 1/4-inch of oil into a large cast iron skillet and heat over medium-high until hot but not smoking.
Thoroughly whisk the milk, eggs, sugar, and vanilla together and pour into a shallow bowl. Add 4 English muffin halves to the batter and soak, flipping frequently, until thoroughly saturated with liquid.
Add the muffin halves to the hot oil. Cook on the first side for about 30 seconds, flip and continue cooking until muffins are golden brown. (Reduce or increase heat, as necessary, to keep oil temperature hot but not smoking.) Gently shake excess oil from the muffins and place on paper towel lined sheet pan. Pat with additional paper towels to remove excess oil, if necessary. Hold cooked muffins in warm oven while continuing with remaining muffins.
Dust generously with powdered sugar and serve with warm maple syrup.
Hope you’ve enjoyed English Muffin Week at Alaska from Scratch! Have a splendid Memorial Day holiday weekend.
