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French Toast

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  • Michaella Houston

    English Muffin Frenchtoast

  • Nemanja Divjak

    Delicious English Muffin French Toast Ingredients: Canola or peanut oil, for frying 1/2 cup milk 1/2 cup heavy cream 4 eggs 3 tablespoons sugar 2 teaspoons good-quality vanilla 6 English muffins, split in half Powdered sugar and pure maple syrup, for serving Serves 6 (recipe can be easily halved). Turn oven on warming setting. Pour about 1/4 to 1/2-inch of oil into a large cast iron skillet (or heavy, flat-sided pan) and heat over medium-high until hot but not smoking. Thoroughly whisk the milk, heavy cream, eggs, sugar, and vanilla together and pour into a shallow bowl (I use a cake or pie tin). Add 4 English muffin halves to the batter and soak, flipping frequently, until thoroughly saturated with liquid, about 1 minute. Add the muffin halves to the hot oil. Cook on the first side for about 20-30 seconds, flip and continue cooking until muffins are golden brown. (Reduce or increase heat, as necessary, to keep oil temperature hot but not smoking.) Gently shake excess oil from the muffins and place on paper towel lined sheet pan. Pat with additional paper towels to remove excess oil, if necessary. Hold cooked muffins in warm oven while continuing with remaining muffins. Serve French toast English muffins with powdered sugar and warm maple syrup. Leftover muffins can be stored in a Ziplock bag and reheated in the toaster oven. #english #muffin #french #toast #breakfast #recipe

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