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Print RecipeThe secret to any good French toast is soaking up just the right amount of egg wash. Soaking 15-45 seconds per side, depending on the thickness of the bread, will absorb just the right amount of flavor while allowing the bread to still hold up to griddling. English muffins are one of the best bread bases to use. All their nooks and crannies allow them to easily soak up the wash, while the muffins’ sturdiness ensures they won’t fall apart.
For a sweet finishing touch, top your French toast with a berry sauce made from preserves. To make the berry sauce you’ll just scoop some of the preserves into a bowl to heat in a microwave, or into a small pan to warm over the stovetop. Adding a little water (or orange juice for extra sweetness) will help thin out the preserves as well as help the berry sauce go a little farther.
This French toast recipe is easy enough for even the kids to be part of making it, from whisking the eggs to dunking the English muffins into the wash.
- For French Toast:
- 2 eggs
- 12 cup Milk
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- Pinch ground nutmeg
- 4 Wolferman’s Super-Thick English muffins (split)
- For Berry Sauce:
- 12 cup Wolferman's Bakery preserves (any flavor such as raspberry or strawberry)
- orange juice ( or water – optional to help thin the berry sauce)
- bananas (sliced, optional to serve)
- butter (optional to serve)
- To make the French toast
Pre-heat griddle to high heat. In a shallow dish, whisk together eggs, milk, vanilla, cinnamon, and nutmeg. Dip the English muffin halves into the egg mixture and soak for 45 seconds per side. Remove from the egg mixture and place on the griddle. Heat until golden brown, about 3-4 minutes per side.
- While the English muffins are cooking, make the berry sauce by warming the preserves in a microwavable bowl until thin, about 90 seconds, stirring once at the 45-second mark. Add a little orange juice or water before warming if you want a thinner sauce.
- To serve, drizzle the warm berry preserves over the English muffin halves. Serve with banana slices and butter if you wish.
AUTHOR
Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food, travel, and lifestyle blog. When she's not cooking she loves spending time chasing around her kids and exposing them to new foods for the first time.