Search
by Ingredient

English Toast

StarStarStarHalf starEmpty star

Submitted by betty.riordan

Breakfast toast

YIELD

6 servings

PREP

10 min

COOK

10 min

READY

25 min

Ingredients

4 4
LARGE LARGE EGGS
½ 118
2 1E+1
TEASPOONS ML SUGAR
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML CINNAMON
½ 2.5
TEASPOON ML VANILLA EXTRACT
6 6
EACH EACH ENGLISH MUFFINS
split [preferably wolferman's... k.c. locally made] *
4 2E+1
TEASPOONS 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

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 59g (2.1 oz)
Amount per Serving
Calories 102 72% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 155mg 52%
Sodium 270mg 11%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 10g
Vitamin A 6% Vitamin C 0%
Calcium 4% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe