Brie Passano
Hands-On Time
25 Mins
Total Time
1 Hour 30 Mins
Yield
6 servings

French toast casseroles are great, but sometimes it's fun for everyone to have their own individual portion. We wondered if English muffins, with all their glorious nooks and crannies, could soak up the classic French toast egg mixture and be baked in the oven until puffed and golden brown. The answer? It worked—and the results were even better than anticipated. Soaking the muffins in the mixture ensures they're moist through and through, but finishing them under the broiler means they're far from soggy. Crisp on the edges and soft in the center, these muffins are our new favorite way to French toast. Top with a tart fruit compote, confectioners' sugar, and maple syrup, of course. 

How to Make It

Step 1

In a large bowl, whisk together eggs, heavy cream, milk, maple syrup, vanilla, cinnamon, and salt. Pour into a large Ziplock bag and add the halved English muffins. Gently shake the bag a few times to make sure all the muffins are coated. Refrigerate for 45 minutes.

Step 2

Preheat oven to 425°F. Line a rimmed baking sheet with foil and lightly coat with cooking spray. Carefully arrange the soaked muffins cut side up so they are evenly spaced (they will be soft). Pour the remaining egg mixture into a liquid measuring cup. Pour half the liquid over the English muffins. Bake until the edges are lightly golden, about 10 minutes. Remove from the oven and top with the remaining egg mixture, pouring directly onto the muffins and not the pan. Return to the oven until golden, 10 more minutes. Broil until golden brown and crisp, about 1 minute.

Step 3

For the compote: Combine the fruit, orange juice, chia seeds, maple syrup, and orange zest in a medium saucepan and cook over low heat. Simmer, stirring occasionally, until the berries have burst and their juices begin to thicken, 6 to 7 minutes.

Step 4

Dust the muffins with confectioners' sugar and top with the warm compote. Serve warm, with maple syrup.

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Ratings & Reviews

/5
Reviews
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