English Muffin French Toast Wednesday, July 6, 2011


Inspired by a Southern Living recipe

4 large eggs
1 cup buttermilk
zest of a small orange
1 tsp vanilla
6 whole grain English muffins
1 cup fat free yogurt
2 TBSP maple syrup
chopped fresh peaches
chopped fresh strawberries


Whisk together eggs, milk, zest and vanilla. Arrange the muffins in a 9x13 inch baking dish in a single layer, overlapping edges as necessary to fit them in. Pour egg mixture evenly over muffins. Cover and chill for at least 8 hours or overnight. Remove each muffin and allow excess liquid to drain off. Cook muffins in batches in a large skillet on medium heat, sprayed with cooking oil spray, about 3 minutes on each side or until muffins are golden brown. Stir together the yogurt and syrup. Mix peaches and strawberries. Place one piece of French toast on a plate. Add a generous serving of fruit and top that with yogurt and syrup mixture. Great for breakfast or brunch or even a light summer dinner.


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