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English Muffin French Toast with Blueberry Compote

Course Breakfast
Servings 4 servings
Author Delish D'Lites

Ingredients

English Muffin French Toast

  • 1/2 cup evaporated milk
  • 2 eggs
  • 2 tablespoons granulated sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • pinch of salt
  • 4 English muffins split in half
  • 1 tablespoon butter for cooking

Blueberry Compote

  • 1 pint frozen blueberries
  • 2 teaspoons lemon juice
  • zest of 1 lemon
  • 3 tablespoons water
  • 1/4 cup granulated sugar

Instructions

For the English Muffin French Toast

  1. Mix the milk, eggs, sugar, vanilla, cinnamon and salt in a shallow dish.
  2. Place the English muffin halves into the custard, and allow them to soak up the custard for 5-10 minutes, flipping occasionally.
  3. Heat a griddle or skillet on medium-low heat, then melt the butter.
  4. Cook the English muffin French toast for 3-5 minutes per side, until golden brown on both sides.
  5. Serve warm, and top with blueberry compote or maple syrup.

For the Blueberry Compote

  1. Add half of the blueberries, lemon juice, zest, water and sugar into a saucepan.
  2. Bring the mixture to a gentle boil, and cook for 10 minutes, stirring occasionally.
  3. Add the rest of the blueberries and cook for 10 more minutes. Remove the compote from the heat and serve warm.