English Muffin French Toast

Ingredients

• 2English muffins, sliced in half
• 80 ml (1/3 cup)mashed banana, egg whites, vegan Just Egg or coconut cream
• 30 ml (2 tbsp)milk of choice
• 1.25 ml (1/4 tsp)salt
• 10 ml (2 tsp)sweetener of choice
• a sprinkle, optionalcinnamon

Instructions

1. 1

   Dry and soak

   For less soggy French toast, leave the muffin halves uncovered overnight or bake them at 150°C (300°F) for 15 minutes, or until dry. Whisk together all the ingredients except the muffins. Put the muffin halves in a shallow dish, dip each fully into the mixture, then pour any remaining mixture over them. Soak for 8–15 minutes, turning the halves halfway through. Grease a non-stick pan and cook the halves for about 1 1/2 minutes; flip and cook for 1 minute more, or until lightly browned.

What is English muffin French toast?

French toast is made by soaking bread in a seasoned liquid and cooking it in a pan. This version uses split English muffins, whose small holes and craggy surfaces take up the mixture.

The recipe gives a choice of banana, egg whites, vegan Just Egg or coconut cream, so the coating can suit different preferences. Drying the muffins first helps them absorb the mixture without becoming too soft.

Nutrition and macros by portion

The nutrition label shows one serving as written: 148 calories, 0g protein, 0g carbs, 0g fat.

The muffins provide most of the carbohydrates, while the choice of coating affects the protein and fat: egg whites are leaner, whereas coconut cream is richer. Pair a serving with fresh fruit or another source of protein to make a more balanced breakfast.

Choose your soaking mixture

Banana: mashed banana adds sweetness and a soft, fruity flavour to the coating.

Egg whites or Just Egg: either makes a more traditional-style savoury base for the sweetener and cinnamon.

Coconut cream: this option brings a richer texture; mix it thoroughly with the milk so the liquid is even.

Drying the muffins

Drier muffin halves are better able to take on the soaking liquid while holding their shape. Leave them uncovered overnight, or use the oven method at 150°C (300°F) for 15 minutes, checking that they feel dry rather than toasted.

Soaking evenly

Use a shallow dish so the liquid can reach the cut sides of the muffin halves. The 8–15-minute soak gives them time to absorb the mixture; turning them halfway helps both sides soak evenly.

Pan-cooking cues

Grease a non-stick pan before adding the soaked muffins. Cook for about 1 1/2 minutes on the first side, then flip and cook for 1 minute more, looking for light browning rather than a dark crust.

Serving ideas

Serve the muffin halves warm, with fruit alongside for freshness. A little extra sweetener or cinnamon can be added at the table if desired.

Recipe notes & tips

• Dry the muffin halves ahead of time if you prefer a firmer centre.
• Whisk the soaking mixture until no lumps remain.
• Turn the halves halfway through soaking so they absorb liquid evenly.
• Use a non-stick pan and grease it before cooking each batch.
• Cook over moderate heat so the outside browns without scorching.

Variations

• Add cinnamon: whisk it into the soaking mixture for warm spice throughout.
• Use banana: choose mashed banana for a naturally fruity coating.
• Try coconut cream: combine it well with the milk for a richer soak.
• Add fresh fruit: serve berries or sliced fruit alongside the cooked muffins.
• Change the sweetener: use your preferred sweetener in the same quantity.

Common mistakes to avoid

• Skipping the drying step: the muffins may turn very soft, so dry them overnight or in the oven first.
• A short soak: the centres may stay dry, so allow 8–15 minutes and turn halfway.
• Uneven dipping: coat each muffin half fully and pour the remaining liquid over the pieces.
• Overcooking: the muffins can become too dark, so follow the stated cooking times and check for light browning.
• Crowding the pan: the halves may be awkward to turn, so cook them in batches if needed.

How to store

For the best texture, serve the cooked French toast straight away. If needed, refrigerate leftovers in a covered container for up to 2 days and reheat in a pan over low heat until warmed through.

Frequently asked questions