French Toast:
-4 whole English muffins, cut into 1-inch cubes (4X4)
-3 large eggs
-½ cup sugar
-1 tsp cinnamon
-1 tsp vanilla
-¼ tsp salt
-1 ⅔ cups half-and-half, whipping cream or whole milk
-2 tbsp melted butter
-⅛ tsp nutmeg (freshly grated preferably)
Mixed Fruit Topping:
-1 kiwi fruit, peeled and diced
-½ cup of fresh raspberries or blueberries
-1 ripe banana sliced
-2 tbsp honey
-2 tbsp fresh lime juice
Serves 8
Overnight Recipe:
15 minutes prep (+overnight)
45 minutes baking
10 minutes cooling
1. Spray 10-inch deep pie dish plate with non-stick cooking spray or grease with butter.
2. Arrange muffins in a single layer in dish.
3. In a medium bowl, beat together eggs, sugar and cinnamon.
4. Stir in vanilla and salt. Mix well.
5. Add half-and-half and melted butter, mixing well.
6. Pour evenly over muffins; press down on muffins to moisten with liquid.
7. Sprinkle nutmeg evenly over mixture. Cover and refrigerate overnight.
Next morning:
8. Bake in 350 degree F oven for 45 minutes or until puffed and golden brown.
9. Transfer to cooling rack; cool at least 10 minutes before serving.
10. Cut into wedges and serve with fruit topping or warm maple syrup.
Mixed Fruit Topping:
1. Mix all ingredients together. Let stand 5 minutes.
Use sourdough English muffins for a fun twist.