English Muffin French Toast

Occasionally, I will post a recipe that does not require baking.  This delicious treat falls under that category.  I debated whether to call it "English" toast, rather than "French" since it is made with english muffins. You wouldn't think that an english muffin would make good french toast, but I was pleasantly surprised at the results. 

If you want to try this recipe for breakfast or brunch, please use Bays English Muffins.  Those are the ones that look like a gourmet muffin because of their size.  You can usually find them in the refrigerated section in the grocery store.  Also, I had some leftover Meyer lemon curd that I made for another recipe.  Lemon curd is very easy to make, but if you want to purchase some already made, go right ahead.  You can also make some cook 'n serve lemon pudding.  If you do, add the cream cheese to it while it is still warm. 

Here is the recipe for English Muffin French Toast:

¾ cup of prepared or purchased lemon curd, slightly warmed

2oz. of softened cream cheese

¼ teaspoon of poppy seeds, optional

1 ½ cups of 2% milk

1 large egg

4 whole Bays English Muffins, Original

4 large dollops of dairy whipped topping from a can

1 teaspoon of finely grated lemon zest

In a small mixing bowl, combine the lemon curd, cream cheese, and poppy seeds.  Use a wire whisk and mix for 1 minute, or until smooth.  Set aside.

In a large mixing bowl, combine the milk and the egg.  Use a whisk and mix for 30 seconds or until well blended.  Set aside.

 

Break apart 4 original Bays English Muffins, so that you have 8 halves.  Set aside.

Preheat a 12” non-stick skillet and lightly spray with non-stick cooking spray.  Place 4 slices of the English Muffins in the milk-egg mixture.  Soak for 2 minutes, turning them over and over to saturate.  Place the 4 slices cut side down first in the prepared skillet.  Cook on medium heat for 4-5 minutes, gently pressing down on them with a large spatula frequently until a light golden brown.  Use spatula to turn them over.  Continue to cook another 2 minutes or until set.  Remove them to a large 12” platter.  Continue these steps to cook four more slices.

For each serving, place 2 cooked slices of french toast on a serving plate.  Spoon over the top approximately ¼ cup of the lemon curd mixture.  Squirt one large dollop of dairy whipped topping on the top.  Sprinkle with ¼ teaspoon of finely grated lemon zest.  Prepare three more servings following the same steps.  Serve immediately.

Makes 4 servings.

Try this recipe the next time you want to make french toast.  I think you will like the twist I gave it.  Enjoy!

Pam