Overnight English Muffin French Toast
This overnight French Toast recipe is easy and served with fresh fruit, Greek Yogurt or maple syrup.
Servings: 3
Calories: 194kcal
Ingredients
- 2 large eggs
- ½ cup low fat buttermilk
- 1 teaspoon orange zest
- ½ teaspoon vanilla extract
- 3 English muffins split
Toppings:
- ½ cup fat-free Greek yogurt
- maple syrup to taste
- Strawberries, blackberries, blueberries, tangerines or oranges
Instructions
- Whisk together the eggs, buttermilk, orange zest and vanilla. Split the English muffins and lay them split side up in the bottom of a 13x9 inch baking dish. Pour the egg mixture over the muffins and cover and chill for 8 to 12 hours.
- Remove the muffins from the egg mixture and discard the liquid. Heat a non-stick skillet over medium heat. Lightly coat the bottom with vegetable oil. Cook the muffins in batches until lightly browned. Serve with fresh fruit and Greek Yogurt and maple syrup.
- Serves 3
Notes
(recipe adapted from a May 2011 Southern Living Magazine)
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Nutrition
Calories: 194kcal | Carbohydrates: 29g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 365mg | Potassium: 178mg | Fiber: 2g | Sugar: 2g | Vitamin A: 180IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 1mg