I was compensated by Bays English Muffins for this post. All opinions are mine alone.
I feel like our weekend family breakfasts are even more special in the Fall.
This is a busy season for us. It seems like after the lull of summer, school starts off with a bang…and so do all the after-school activities. We have marching band practice and sports and scouts and all sorts of things during the week. So when we can have a leisurely weekend morning, where no one has to be somewhere at 8 am, and we can all wander around in our jammies making breakfast together – it’s that much more special because it doesn’t happen as often as I’d like it to.
We are definitely breakfast people…but that doesn’t mean we have it in the morning, necessarily. Every Friday night, we also have breakfast for dinner. It’s a great, easy way to end the week and the kids like that we mix things up a bit.
Regardless of what time of day we eat them – we were pretty excited to try BAYS English Muffins. I’m sharing a pumpkin spice French toast recipe below that was a huge hit with the kids. It would be a great special breakfast for Thanksgiving or Christmas morning, but it’s tasty now, too!
But this time, we used them in pumpkin spice French toast. English muffins work really well for French toast because they don’t get soggy as quickly as the thinner bread does. They hold their crunch a little, and the French toast mix gets down in the little cracks of the muffins – so good!
But this time, we used them in pumpkin spice French toast. English muffins work really well for French toast because they don’t get soggy as quickly as the thinner bread does. They hold their crunch a little, and the French toast mix gets down in the little cracks of the muffins – so good!
Ingredients
- 4 BAYS Original English Muffins, split
- 1/2 cup pumpkin puree
- 1/2 cup milk
- 3 large eggs
- 2 tablespoons brown sugar
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- 1-2 tablespoons butter
Instructions
- Preheat the oven to 200°F.
- Place the English muffin halves in a baking pan just large enough to hold them in a single layer.
- Beat the pumpkin puree, milk, eggs, brown sugar, vanilla extract and pumpkin pie spice in a medium bowl.
- Pour the mixture over the English muffins, turning to coat. Let stand 20 minutes, turning once.
- Heat a large nonstick skillet or griddle over medium heat.
- Melt half of the butter and add 4 muffin halves. Cook until the bottoms are lightly golden, about 3-4 minutes.
- Turn the muffin halves over and cook until lightly golden, about 3-4 minutes longer.
- Transfer the French toast to an ovenproof pan and hold in the preheated oven.
- Repeat with remaining muffin halves and butter.
- Divide the French toast among 4 plates and serve drizzled with maple syrup.
I also really like that BAYS English muffins are so fresh, they’re found in the refrigerated dairy section of the store. They’re thicker and fluffier than other English muffin brands I’ve tried, and the kids and I really like them.
One last thing – if you’re making these for breakfast, I’d also make up some Non-Alcoholic Mimosas or The World’s Best Hot Chocolate to go along with them!
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