Strawberry Shortcake French Toast
Time: 30 minutes
Yield: 4 servings
If you can have cake for breakfast with pancakes, muffins, and coffee cake, why not strawberry shortcake? Strawberry Shortcake French Toast is almost sandwich-like in how it delivers its sweetness. English muffins are soaked in floral seasoned custard and pan-fried to a buttery crisp. Inside, each is filled with strawberries coated in tangy lemon sugar. Served with syrup and yogurt, Strawberry Shortcake French Toast is a delightfully fun new take on a breakfast (or desert) classic.
Preheat the oven to 350 degrees F.
Mix the lemon zest with the 3 tablespoons of the sugar.
Take 1/3 of the lemon sugar and coat 3 cups of the strawberries in the mixture. Set aside.
Whisk together the eggs, milk, nutmeg, vanilla extract, the 1 teaspoon of the sugar, and the salt in a shallow bowl.
Allow the English muffin halves to soak in the milk mixture.
Heat about 1/2 tablespoon of butter in a skillet over medium heat.
Working in batches as your skillet allows, fry each side of the soaked muffins for 2-3 minutes per side.
Transfer the muffins to a baking sheet and bake until the muffins have puffed up, about 8-10 minutes.
Sandwich the strawberries and some of the lemon-sugar mixture between the two muffin halves.
Top with your favorite toppings.