Cinnamon Raisin English Muffin French Toast

I was shopping for groceries the other day and saw a stand at the end of an aisle offering English muffins on sale.  It was then that an idea hit me.  Why not use an English muffin to make French toast?  It sounded intriguing, so I decided to purchase some English muffins and conduct a small experiment in my kitchen.

---

I started by mixing together the following ingredients:

1 egg
1 Tbl vanilla
1 tsp sugar
½ cup milk

In retrospect, I should have used only 1/4 cup milk, because it gave me way more egg mixture than I needed, and it was a diluted mixture at that.

---

Once my skillet got up to heat, I dipped halves of English muffin into the egg mixture, holding it down with a fork for a few seconds to let all the nooks and crannies absorb more egg mixture.

---

As you can see, my skillet was large enough to cook four pieces, which is all I wanted for an experiment.  I tried pouring additional egg mixture on the individual pieces in the skillet, but I just ended up dumping egg mixture in the skillet, which I separated from the French toast pieces with my spatula.

---

After flipping the pieces, I tried spooning extra egg mixture into individual pieces, but that didn’t get me very far.  Again, I should have used only 1/4 cup milk.

---

In the end I served my finished experiment with butter and maple syrup along with a side of hash browns and sausage links.  Again, I think using half the milk would make it better, but as it was, it turned out pretty good!  I might be making this again in the future, but with winter just around the corner, I have some other experiments I want to try as well as some tried-and-true baking standards to fill my kitchen time.  I’ll be sure to post on what glories come forth from my kitchen.

---