This morning, I was making myself French toast and my daughter helped me. I made her a yogurt, strawberry, and Cheerio parfait - her favorite - but she decided she wanted French toast too.

Since I didn't have any bread, I found the last remaining cinnamon raisin English muffin in the back of the bread shelf and decided it would be the perfect size for her. When it was all said and done, she thought the wheat bread French toast that I made for myself looked better than the English muffin so I decided it wasn't a battle worth fighting; mostly because the cinnamon raisin English muffin French toast looked better, haha! So, I figured I would share it with you!

European Toaffin


  • 4-5 Sliced English muffins - I like cinnamon raisin or pumpkin
  • 3 eggs
  • 1/3 cup milk (I used almond)
  • 1 tbsp sugar
  • 1 tsp vanilla extract
  • several "shakes" pumpkin spice or cinnamon
  • Butter

Toppings: walnuts, powdered sugar, syrup


  1. Heat skillet (I LOVE ceramic non-stick pans) on medium-high heat. Place 1 pat butter in pan to melt.
  2. In shallow bowl, mix eggs, milk, sugar, vanilla and spices til fully blended.
  3. Dip slices of English muffin into egg mixture til fully soaked.
  4. Make sure butter lines bottom of pan and place muffins cut side up in fully heated pan.
  5. When all sliced are placed in pan, pour additional egg mixture over the top of cooking muffins.
  6. Cook 5-7 minutes on each side until fully cooked through. The eggs will no longer be runny.
  7. Top with walnuts, powdered sugar, jam, apple or pumpkin butter, syrup, etc!

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