English Toast
Breakfast toast
Yield
6 servingsPrep
10 minCook
10 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| ½ | cup |
light cream (half&half)
|
|
| 2 | teaspoons |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 6 | each |
english muffins
split [preferably wolferman's... k.c. locally made] |
*
|
| 4 | teaspoons |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 118 | ml |
light cream (half&half)
|
|
| 1E+1 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
cinnamon
|
|
| 2.5 | ml |
vanilla extract
|
|
| 6 | each |
english muffins
split [preferably wolferman's... k.c. locally made] |
*
|
| 2E+1 | ml |
butter
|
|
Directions
Preheat oven to 425℉ (220℃).
Beat together eggs, half and half, sugar, salt, cinnamon and vanilla.
Soak muffins, cut side down, in egg mixture until well coated, about 1 minute.
Turn muffins and moisten other side just briefly.
Stack muffins cut side up and prepare baking pan. Melt butter in a jellyroll pan.
Place muffins, cut side down, in pan and bake until cut side is brown, about 10 minutes.
Serve like French Toast with syrup or powdered sugar and jam.
*Art Siemering Kansas City Star Food Editor
