Breakfast recipes: stuffed English muffin French toast and overnight French toast

You'll need all the fuel you can get to start your day, so try these delectable French toast-based breakfast recipes.

English muffins are mostly used for toasting or for egg sandwiches. But their great texture and flavour make them a natural for stuffed French toast. Raspberry jam swirled into cream cheese is used here both as a filling and a sauce, making this recipe a snap.

Prep time: 15 min

Cook time: 10 min

Serves 4

• 50 g (2 oz) cream cheese, softened
• 75 ml (5 tbsp) red seedless raspberry jam, divided
• 4 English muffins
• 2 large eggs
• 45 ml (3 tbsp) half-and-half
• 2 ml (1/2 tsp) vanilla extract
• 15 g (1 tbsp) unsalted butter

1. In a small bowl, whisk together the cream cheese and 15 millilitres (one tablespoon) of the jam until well-combined. With the tip of a sharp knife, make a 3.5 centimetre (1 1/2 inch) horizontal slit in the side of each muffin to form a pocket. Fill each muffin with about 15 millilitres (one slightly rounded tablespoon) of the cream cheese mixture.
2. In a small bowl, whisk together the eggs, half-and-half and vanilla. Prick the top and bottom of each muffin several times with a fork. Soak each muffin, one at a time, in the egg mixture for one minute, turning occasionally.
3. Heat the butter in a large nonstick skillet over medium heat. When melted and hot, add the muffins and cook until golden and the cheese filling is softened and hot, about four minutes per side.
4. Meanwhile, place the remaining 60 millilitres (four tablespoons) of raspberry jam in a small microwavable bowl and microwave on high until melted and hot, 45 to 55 seconds.
5. To serve, place a French toast on each of four plates and spoon 15 millilitres (one tablespoon) of the melted jam over each.

If you don't like raspberry, simply substitute your favourite flavour jam or leave it out all together. Stuff the muffins with plain cream cheese and serve with warm maple syrup.

A smidge of rum extract gives this overnight breakfast treat exceptional flavour. Put it together the night before, then bake it in the morning and enjoy the aromas of vanilla, nutmeg and toasted pecans wafting through your kitchen.

Prep time: 10 min

Cook time: 20 min

Serves 10

French toast

• 9 eggs
• 750 ml (3 c) half-and-half
• 65 g (1/3 c) sugar
• 7 ml (1 1/2 tsp) rum extract
• 7 ml (1 1/2 tsp) vanilla extract
• 2 g (1/2 tsp) ground nutmeg
• 24 to 30 slices (1 1/2-cm or 3/4-in thick) French breadSyrup
• 350 g (1 1/2 c) firmly packed brown sugar
• 125 ml (1/2 c) light corn syrup
• 125 ml (1/2 c) water
• 125 ml (1/2 c) chopped toasted pecans
• 30 g (2 tbsp) unsalted butter or margarine

1. For French toast, in a large bowl, lightly beat the eggs. Mix in the half-and-half, sugar, rum extract, vanilla and nutmeg.
2. Place the bread in a single layer in two well-greased 25 x 40 centimetre (10 x 15 inch) baking pans. Pour the egg mixture over bread in each pan. Turn bread over to coat both sides. Cover and refrigerate overnight.
3. Preheat the oven to 200°C (400°F).
4. Bake, uncovered, until golden, 20 to 25 minutes.
5. Meanwhile, for syrup, bring the brown sugar, corn syrup, and water to a boil in a medium pot. Reduce the heat and simmer for three minutes.
6. Add the pecans and butter or margarine and simmer two minutes longer. Serve with the French toast.

To make this dish even richer, use challah or another eggy bread in place of the French bread.

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