My English Muffin French Toast with Berries & Maple Syrup Cream is a unique way to serve a classic breakfast dish. Multi-grain English muffins soaked in a mixture of eggs, milk, sugar and cinnamon, cooked in a touch of butter and filled with fresh berries, and finished off with a touch of maple syrup-infused whipped cream. An impressively delicious way to start your day.
Multi-grain English muffins soaking in the egg-milk mixture
(To view the recipe, click on the blue title of the blog post above*)
English Muffin French Toast with Berries & Maple Syrup Cream
Ingredients:
- 4 whole grain English muffins, cut in half
- ½ cup milk
- 2 eggs, lightly beaten
- 2 Tablespoons granulated sugar
- A pinch of ground cinnamon
- 2 Tablespoons unsalted butter
- ½ cup heavy whipping cream
- 1 Tablespoon maple syrup
- Blueberries and strawberries, for serving
Directions:
- In a large mixing bowl, mix the eggs, milk, sugar and cinnamon together. Soak the English muffin halves in the mixture for 5 minutes.
- In a large, nonstick skillet melt butter over medium heat. Cook the soaked English muffins halves for 3 minutes on each side, or until they are tender and lightly browned.
- In the meantime, whip the whipped cream with the maple syrup until soft peaks form.
- To serve, place berries on the bottom half of the French toast. Place a dollop of the maple whipped cream on top of the berries, and top with the other half of the French toast.
Tagged: berries, breakfast, English muffin french toast, English muffins, french toast, maple syrup, whipped cream
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