English Muffin French Toast

I have no idea which magazine this recipe came out of–Better Homes & Gardens?  Southern Living? Popular Mechanics?   Don’t have the foggiest.  Didn’t know I would need that information when I clipped it for my “Someday I Will Make This” folder.  So, if the ‘owner’ of this recipe ever reads this blog and recognizes this recipe–props to you sista!  I promise to never make this and call it my own.  You will always be a part of this dish…By the way, I put raspberries on mine because that is what I had in my pantry (Thrive product).  I would like it better with the suggested fruit toppings, I think.  They would be sweeter.  Just sayin’…

4 large eggs
1 cup nonfat buttermilk
2 tsp. orange zest
1 tsp. vanilla extract
6 English muffins, split
   Vegetable cooking spray
1 cup fat-free Greek yogurt
2 Tbsp. maple syrup
   Toppings:  chopped fresh strawberries or nectarines.
1.  Whisk together first 4 ingredients in a bowl.  Place English muffins in a 13″ x 9″ baking dish, overlapping edges.  Pour egg mixture over muffins.  Cover and chill 8-12 hours.
2.  Remove muffins from remaining liquid, discarding liquid.
3.  Cook muffins, in batches, in a large skilllet coated with cooking spray over medium-high heat 2-3 minutes on each side or until golden.  Stir together yogurt and syrup until blended (I would add more syrup to your taste.  I did.); serve with the muffin French toast and toppings.
Source:  There really is one somewhere in a magazine.

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