English Muffin French Toast √
Note: Swapping out English muffins for the standard bread option makes for a sturdier version of French toast that can easily be frozen and reheated in a toaster for a quick, but satisfying before-school breakfast. A little buttermilk in the egg-milk mixture gives it a slight tang that will remind you of your favorite buttermilk pancakes. From Meredith Deeds.
• 4 eggs
• 1/2 c. nonfat buttermilk
• 1 c. low-fat (1 percent) milk
• 1 tsp. vanilla extract
• Pinch of salt
• 6 whole grain English muffins, split
• 3 tsp. vegetable oil, divided
• Maple syrup, optional
Whisk together eggs, buttermilk, milk, vanilla and salt in a 9- by 13-inch baking sheet. Dip English muffins in the egg mixture to coat both sides. Place in the same baking dish cut side down, overlapping the edges so the muffins have as much contact with the egg mixture as possible. Cover and chill for 30 minutes.
Remove muffins from remaining liquid, discarding liquid.
Heat 1 teaspoon of oil in a large nonstick skillet over medium-high heat. Sauté 4 English muffin halves at a time for 2 to 3 minutes on each side or until muffins are golden. Transfer to a warm plate if serving immediately or a cooling rack if freezing. Repeat 2 more times with remaining muffins.
To freeze: Place the cooled muffins in a single layer on a baking sheet, cover and freeze until firm. Transfer to a freezer zip-top bag and keep for up to 1 month.
To reheat: Place muffins in toaster or reheat on a baking sheet in a 350-degree oven for 5 minutes or until warm. Serve warm with maple syrup or other desired toppings.
Nutrition information per serving: