English Muffin French Toast Bake

Logan and I are breakfast people. 

We will eat pancakes, waffles, and French toast for all 3 meals. In fact, our go-to, quick dinner is French toast.

This recipe is not necessarily “quick” but it is easy. Prepare it the night before for breakfast, or in the morning for dinner – then all you’ve got to do is pop it in the oven.

I used to make this recipe verbatim from Frugal Foodie Mama but had to make some modifications when Logan was diagnosed with food allergies. Along the way, I’ve also made some other changes.

Today I prepared it in the morning so that we could have it ready after the afternoon’s activities – the beach.


We had such a mild winter, I was sure we’d have a great beach summer. Not so much. It’s mid-July. Today is Logan’s first beach day. And have I mentioned Logan loves the water?


Logan, praising Mother Superior 😉

And this lovely English muffin French toast bake was waiting at home for us, simply waiting to pop in the oven, while we enjoyed Lake Superior.

English Muffin French Toast Bake

Ingredients 

The “Bake”

  • 6 English muffins
  • 3 eggs
  • Coconut milk (the canned variety)
  • 1/2 cup brown sugar
  • 1 tsp vanilla
  • Dash of brown sugar

The topping

  • 3 tbsp butter
  • 1/4 cup brown sugar
  • Dash of cinnamon
  • Sugar to top

Method

  1. Spray or butter a 9 x 11 pan.
  2. Dice English muffins and place into pan.
  3. In a medium bowl, mix eggs, coconut milk, brown sugar and vanilla. Pour over English muffins. Ensure all English muffins have egg coating on them. Sprinkle with cinnamon. Cover and let sit over night or for several hours.
  4. When ready to bake, preheat to 350.
  5. To prepare topping, melt butter, then mix brown sugar and cinnamon. Pour over English muffins and spread with knife or spatula if needed.
  6. Finally – sprinkle sugar to taste on top of the bake. I like to use Sugar in the Raw or a similar sugar.
  7. Bake for 40-45 minutes. If desired, broil for 2 minutes for a caramelized topping.


We top this traditionally with butter and maple syrup but I’m sure it would be great with jam and whipped cream, fresh fruit, or peanut butter and chocolate chips.

A tip for you all – don’t use “light” or otherwise “wimpy” English muffins – you may get a soggy bake. Today we used Rudi’s. It obviously doesn’t have to be organic but it should be substantial.


And there you have it. This recipe will change your life. It’s that good.

-KO

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