English Muffin French Toast
with Very Berry Sauce
4 - 6 English Muffins
4 eggs
3/4 cup milk
1/2 cup sugar
1 tablespoon vanilla
1 teaspoon cinnamon
In a 9 x 13 inch pan, beat the eggs with the rest of the ingredients.
Split the muffins and place them cut-side down into the egg mixture. You will probably have to crowd them in the pan.
Let the muffins soak for 30 minutes.
Flip the muffins over and allow to soak for 15 minutes.
Heat a griddle or pan over medium heat and spray with cooking spray.
Cook muffins about 3 - 5 minutes until golden brown then flip over to cook the other side.
Serve with Very Berry Sauce and maple syrup.
The line-up.
Combine the eggs, milk. sugar, vanilla and cinnamon in a 9 x 13 inch pan. Mix well.
Then lay the split english muffins face down in the mixture. Leave them there for about 30 minutes.
Prick the backsides with a fork then flip them over and leave them for 15 minutes.
Cook them on a medium hot griddle or pan until done.
On both sides....
Very Berry Sauce
3 cups berries (I used a mixture of strawberries and blackberries)
1 cup sugar
1/2 cup water
2 tablespoons cornstarch mixed with 1/4 cup water
Place berries in a medium saucepan. Add berries and water. Bring to a boil.
Pour in cornstarch/water mixture, turn down heat and stir until thickened.
Serve with English Muffin French Toast
The stuff for the berry sauce.
Add the berries, sugar and 1/2 cup water to a saucepan.
Stir and cook until the berries have cooked down a little bit.
Combine the cornstarch and 1/4 cup water then add it to the berry mixture.
Cook it until the berries are nice and thick.
Serve with warm maple syrup...so good!!!
