French toast is one of the easiest breakfast dishes to pull together quickly. Think of it as bread soaked in scrambled eggs, then dolloped with butter and maple syrup. Using english muffins puts a simple twist on this traditional family favorite.
For a reduced registration fee, I agreed to share with my readers some of the experiences I had at the International Food Blogger Conference. This is the final installment, a recipe idea that might leave you drooling to get in the kitchen.
Sometimes the simplest of concepts pass me by. Like, duh. I was sitting in the Sunday morning session for breakfast at the International Food Blogger Conference. There was a demo going on center stage. As I was sipping some of the best coffee on the planet, which Seattle is famously known for, George Bay, the President of Bays English Muffins, was showing the audience how versatile the english muffin is to incorporate into recipes. The only thing I’ve ever done is put them in the toaster.
The light bulb went on.
With the power of suggestion, I couldn’t wait to get home to make a batch of french toast using Bays English Muffins.
It’s easy to pass by Bays English Muffins at the grocery store because they aren’t with the other english muffins in the bread aisle. They’re stocked in the refrigerated section. I had to check out my local independent grocer to see if they had them. Low and behold, there they were above the eggs and dairy items. I’ve walked right by them for all these years! The reason they put them there is because the muffins are shipped out in refrigerated trucks within 24 hours of being baked. I had no clue. I know, I’ve been under a rock.
So when George was whisking together eggs and pumpkin puree on stage to make french toast, I was dumbfounded how brilliant it was to put a simple twist on french toast using english muffins.
The truth be told, I like the large nooks and crannies in these muffins. They soaked up the egg mixture in no time.
After a few minutes on a hot griddle, hubs and I were in french toast heaven. The butter melted in to the craters of the muffins. The syrup pooled nicely so there was that sticky, mapley goodness in each bite.
A little dousing of powdered sugar certainly doesn’t hurt. Lordy, I’m hungry again.
Make sure to keep a large plate in a warm oven set at 170° to stack the french toast on when it comes off the griddle. When you’re ready to serve, they’ll be ready to take on the butter without getting cold. You might even want to nuke the syrup a bit in the microwave so it melts the butter into the holy crevices.
All I can say is yum. Double yum. Triple yum.
Thank you so much George, for sending me home armed with fresh ideas for using your wonderful english muffins. And again, a huge thank you to Foodista, Zephyr Adventures, and all of the sponsors for a memorable conference. I’m looking forward to next year when the big shindig will be hosted in Sacramento, California.
Until then, I’ve taken away a lot of good information that helps me in my craft as a food blogger. New friendships have been forged, and I have renewed creativity in the kitchen.
Now it’s time for you to get creative in your kitchens. Here’s the super simple and quick classic recipe for french toast.
- 2 large eggs
- ½ cup milk
- ½ teaspoon vanilla extract
- ⅛ teaspoon ground cinnamon
- 4 english muffins (8 halves)
- 1 tablespoon butter
- Additional butter, optional but highly suggested
- Maple syrup, optional but highly suggested
- Powdered sugar, optional
- Preheat oven to 170 degrees. Place an oven proof large plate or serving platter inside to warm.
- In a medium size mixing bowl, whisk the eggs until smooth.
- Whisk in the milk, vanilla, and cinnamon.
- Soak each muffin half in mixing bowl, turning if necessary, and place on large plate.
- Heat a griddle over medium heat on stove top. Add butter.
- Place each muffin face down and cook until golden brown. Flip.
- Continue to cook until heated through. Place on warm plate in oven.
- Cook in batches if necessary, depending on size of cooking surface.
- Serve warm with butter and syrup, if desired.
- Sprinkle with powdered sugar, if desired.
I’m in southern Idaho for the annual potato harvest and tour that is graciously being hosted by the Idaho Potato Commission. Stay tuned for lots of information that I’ll be bringing back about this enormous operation, and reasons why potatoes are good for you and your family.
Until then, thanks for stopping in, and have a wonderful week everyone!