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  • 6 Bays English Muffins halved and split
  • 6 large eggs
  • 1 cup half-and-half
  • 3/4 cup milk
  • 1/4 cup brown sugar
  • 1 teaspoon fresh orange zest
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 large Gala apple cored and cut into 1-inch chunks
  • 3 tablespoons butter divided
  • 1/8 teaspoon cinnamon
  • 1 teaspoon brown sugar
  • 1/8 teaspoon salt
  • 3/4 cup pure maple syrup heated and garnished with a cinnamon stick
  • Powdered sugar optional


  • Place muffin pieces, cut sides up, in a 9×13 baking dish. Set aside.
  • Combine eggs, half-and-half, milk, brown sugar, orange zest,  cinnamon, vanilla extract and salt in a blender.
  •  Blend until thoroughly combined. Pour mixture over muffins in baking dish.
  •  Lightly press down on muffins with a spoon to help saturate with liquid. Let soak, refrigerated, at least 1 hour.
  • Melt 1 tablespoon butter in a 12-inch oven-safe skillet (such as stainless steel or a well-seasoned cast iron pan).
  • Saute apple chunks for 2 minutes, stirring occasionally. 
  • Add brown sugar and salt, and cook for 1 minute.
  • Transfer soaked muffin pieces to the pan with the apple mixture, arranging them in a spiral pattern with the flat cut edges down and the curved edges out. The pattern will resemble flower petals.
  • Pour the remaining custard over the muffin pieces.
  • When ready to finish the French toast, preheat oven to 425°F. Bake for 25 minutes, brushing with 2 tablespoons melted butter during last 5 minutes of baking.
  • Let stand about 10 minutes before serving. Lightly dust with powdered sugar, if desired.
  • Serve with warm maple syrup.