Sundays were definitely made for French toast. This isn’t your ordinary French toast. This is the kind of French toast you bust out when you’re really trying to show off (and you happen to run out of sliced bread). To be honest, my English muffin french toast was born out of:
My immediate need for a sweet and delish breakfast.
A lack of sliced bread.
I soon came to find out that English muffins and French toast are a match made in breakfast heaven! All those nooks and crannies soak up the rich vanilla custard, which makes for an super tender and fluffy French toast. Pair it up with my super simple blueberry lemon compote, and you’ve got a deliciously sweet and colorful way to start your day.
- ½ cup evaporated milk
- 2 eggs
- 2 tablespoons granulated sugar
- 2 teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- pinch of salt
- 4 English muffins, split in half
- 1 tablespoon butter, for cooking
- 1 pint frozen blueberries
- 2 teaspoons lemon juice
- zest of 1 lemon
- 3 tablespoons water
- ¼ cup granulated sugar