English Muffin French Toast with Blueberry Compote

 Sundays were definitely made for French toast.  This isn’t your ordinary French toast.  This is the kind of French toast you bust out when you’re really trying to show off (and you happen to run out of sliced bread).  To be honest, my English muffin french toast was born out of:

1. My immediate need for a sweet and delish breakfast.

2. A lack of sliced bread.

I soon came to find out that English muffins and French toast are a match made in breakfast heaven!  All those nooks and crannies soak up the rich vanilla custard, which makes for an super tender and fluffy French toast.  Pair it up with my super simple blueberry lemon compote, and you’ve got a deliciously sweet and colorful way to start your day.

Serves 4

1/2 cup evaporated milk, whole milk, or half and half
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

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

For the English Muffin French Toast:

Mix the milk, eggs, sugar, vanilla, cinnamon and salt in a shallow dish.

 Place the English muffin halves into the custard, and allow them to soak up the custard for 5-10 minutes, flipping occasionally.

 Heat a griddle or skillet on medium-low heat, then melt the butter.  Cook the English muffin French toast for 3-5 minutes per side, until golden brown on both sides.

Serve warm, and top with blueberry compote or maple syrup.

 For the Blueberry Compote:

Add half of the blueberries, lemon juice, zest, water and sugar into a saucepan.  Bring the mixture to a gentle boil, and cook for 10 minutes, stirring occasionally.

Add the rest of the blueberries and cook for 10 more minutes.  Remove the compote from the heat.

Print English Muffin French Toast with Blueberry Compote Author: Delish D'Lites Recipe type: Breakfast Serves: 4 servings Prep time:  10 mins Cook time:  20 mins Total time:  30 mins Ingredients English Muffin French Toast

• ½ cup evaporated milk
• 2 eggs
• 2 tablespoons granulated sugar
• 2 teaspoons vanilla extract
• ½ 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
• ¼ 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.

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