12 slices English muffin toasting bread
1/2 cup Land O Lakes® Butter with Canola Oil
1/2 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon vanilla
4 large Land O Lakes® Eggs
3 tablespoons Land O Lakes® Half & Half
Land O Lakes® Butter with Canola Oil
Land O Lakes® Cinnamon Sugar Butter Spread
Maple syrup, if desired
Preheat oven to 350°F.
Place Butter with Canola Oil, sugar, cinnamon and vanilla in small bowl. Using fork, mix until well combined. Spread 1 tablespoon of butter mixture on one side of each piece of bread. Be sure to go all the way to the edges.
Place bread, buttered-side up, on baking sheet. Bake 10 minutes. Turn on broiler and let bread cook for another 1-2 minutes, until top is bubbly and golden brown. (Watch so it won't burn!) (Can be made ahead.)
Remove bread from oven and let cool while mixing eggs. (Cooling bread for a few minutes helps it stay crispy.)
In a medium bowl (a pie plate works well too), whisk eggs, half-and-half and vanilla together. Dunk each slice of bread into egg mixture turning it to coat each side. Place finished slices back on baking sheet while you dunk the others.
Heat large skillet or griddle over medium to medium-high heat (or an electric griddle to 350°F) and add some Butter with Canola Oil. When it melts, place bread slices, cinnamon sugar-side up, in skillet or griddle. Let cook for 2-3 minutes, then flip over and cook for another 2-3 minutes. Repeat with more butter and remaining bread slices.
Serve with Land O Lakes® Cinnamon Sugar Butter Spread and maple syrup, if desired.
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