English Muffins French Toast Recipe: Quick, Cozy, and Delicious

This English Muffin French Toast brings together the cozy, custardy goodness of classic French toast with the irresistible texture of toasted English muffins.

Crisp edges, soft centers, and just the right hint of sweetness. Perfect for a weekend breakfast or holiday brunch!

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Did you know that English muffins did not originate in England?

Rather, they were invented in America by a British expat who ran a bakery in New York City.

And, did you know that French toast did not originate in France?

Yup…French toast was invented by the ancient Romans as a way to use stale bread.

What is going on?

Next, you’ll be telling me that apple pie didn’t originate in the United States.

Umm…right. Apple pie was invented in England!

Doesn’t matter! Combining classic English muffins and tasty French toast is a breakfast you will love and not soon forget.

(We’ll save the apple pie for another time!)

Let’s dive in!

English Muffins Meet French Toast

This English Muffin French Toast recipe is about to become one of your new breakfast favorites.

Instead of regular bread slices, this version uses English muffin halves that soak up the egg mixture beautifully…giving you crisp edges, fluffy centers, and all those irresistible nooks and crannies.

It’s the kind of recipe that becomes a huge hit with family and guests, especially when served with fresh fruit and warm maple syrup.

I love to use classic Bays English Muffins. But you can use whole wheat muffins, or even English muffin bread. And this recipe is going to take your weekend brunch to a whole new level!

Ingredients

• Canola or peanut oil, for frying
• 1/2 cup milk
• 1/2 cup heavy cream
• 4 eggs
• 3 tablespoons sugar
• 2 teaspoons good-quality vanilla extract
• 6 English muffins, split in half
• Powdered sugar, for serving
• Pure maple syrup, for serving

Optional “special flavor” add-ins (pick one or both):

• Zest of 1/2 an orange  
• 1/2 teaspoon ground cinnamon 

Like overnight breakfast casseroles? Try this Overnight Everything Bagel Casserole recipe. One of my family’s favorites!

How to Make English Muffins French Toast

Start by preparing the custard. In a medium bowl or baking dish, whisk together the milk, heavy cream, eggs, sugar, vanilla, and (like me!) a little cinnamon or orange zest.

It only takes a minute, and the kitchen already starts to smell amazing!

Next, split the English muffins and give them a quick shake to knock off any loose crumbs.

Quick tip: The best way to split an English muffin is by poking a fork inside the “seam” of the bread. This way, you keep all of the nooks and crannies intact!

And, those little nooks and crannies are about to soak up the custard in the best possible way!

Lay the muffin halves cut-side down in the custard. Let them relax there for about 2–3 minutes, then flip and give the other side the same treatment.

They should feel nicely saturated but still sturdy enough to move without falling apart.

Heat a thin layer of canola or peanut oil in a skillet over medium heat.

When the oil looks shimmery and ready, place the soaked muffin halves in the pan. Cook each side for about 2–3 minutes, or until they turn that perfect golden brown and crisp around the edges.

Transfer the warm muffin French toast to plates, dust with powdered sugar, and drizzle with plenty of maple syrup.

Add a handful of raspberries…or bacon if you’re feeling savory…and enjoy every cozy bite!

Leftovers Tip

If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat in a skillet to bring back that crispy, golden exterior.

Or, stick them into an air fryer to bring back all that crispy goodness!

Don’t Forget to Pin It!

Pin the image below to your boards on Pinterest (just click the Pin button in the top left corner). You can also follow along with me on Pinterest!

The Breakfast Everyone Will Suddenly Appear For

So hey…whether English muffins are secretly American or French toast is secretly Roman, the combination is downright delicious!

And that’s really all that matters!

 These little golden, custardy muffin halves topped with maple syrup and a handful of raspberries? They disappear fast. 

This is the kind of breakfast that instantly lands in the “Why don’t we make this more often?” category. 

So grab your fork, pour on the syrup, and enjoy the magic. No history test at the end, I promise!

Cheers!

More Easy Breakfast Ideas

Strawberry Cinnamon Roll Casserole

One Pan Breakfast Egg Sandwich

Cinnamon Apple Beignets

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