It's become a bit of a tradition that we usually have a big breakfast on Saturday mornings. Either SPH or I get up with the boys and we make something like eggs and bacon, homemade waffles or pancakes.
The other morning the boys requested French Toast and no bread was to be found in the house. I substituted Cinnamon Raisin English Muffins and called them English Muffin French Toast Dippers, which I guess made them sound even more fun and exciting, because the boys loved it.
This time I also mixed the egg mixture in a 9x9 pan instead of a bowl. The result? Much easier dipping and one less item to clean after breakfast.
English Muffin French Toast Dippers
4 English Muffins, split
1 cup skim milk
4 eggs, beaten
2 teaspoons vanilla
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
Real Maple Syrup
Split the English Muffins and set aside. In a 9X9 or similarly sized glass dish, mix the milk, eggs, vanilla, cinnamon, nutmeg and salt.
Place a large nonstick skillet or saute pan over medium heat. Once warm, spray with cooking spray.
Dip 3-4 Muffin halves in the egg mixture and then place in the pan. Let cook 4-5 minutes, flip and repeat.
Remove from pan and slice each muffin into 4-5 thin slices. Serve with a bit of maple syrup for dipping.
*Alternatively, you can keep the French Toast in whole pieces, scramble up and egg or two and make an egg sandwich that tastes out of this world!