Dessert for Breakfast: English Muffin Trifle Cups

When I was a kid, the smell of French toast always got me out of bed. For me, there’s no better breakfast. There’s something about the combo of melted butter and maple syrup that gets me every time. I also really like dessert. What if there was a way to combine my two loves?

Well, today is my lucky today because I stumbled upon this glorious recipe that combines French toast with a trifle.  

For those who don’t know, a trifle is a British dessert. Similar to a parfait and a shortcake, a trifle, originating from England in the 18th century, was created as a convenient (and delicious) way to use stale cake and leftovers. Paired with fresh fruit, custard, and usually a little alcohol, the trifle became a classic dessert that found its way across the pond. 

Thankfully!

This trifle recipe is perfect for summer mornings. It features Wolferman’s French Toast Super-Thick English Muffins, cherries, and blueberries. Though scrumptious on their own, we’re cooking the English muffins in true French toast fashion (this is where that aroma of the melting butter comes in), then layering them in small dishes with a vanilla-infused cream and fresh fruit.

English Muffin French Toast Trifle Cups

PREP TIME: 30 minutesCOOK TIME: 30 minutesTOTAL TIME: 1 hour

SERVINGS

---

Equipment

• Electric mixer
• 6 small cups or mini trifle dishes

---

Ingredients

For the whipped cream
• 2 cups heavy whipping cream
• 12 cup powdered sugar
• 2 ounces cream cheese
• 12 teaspoon vanilla extract
For the berry layer
• 12 ounces Harry & David Plump Sweet Cherries (about 2 dozen cherries)
• 12 cup blueberries
For the French toast
• 4 Wolferman's French Toast English Muffins, sliced in half 
• 2 eggs
• 12 cup milk
• 14 teaspoon cinnamon
• 14 teaspoon pure vanilla extract

---

Shopping List

Plump-Sweet Cherries

Shop

French Toast Super-Thick English Muffins - 4 Packages

Shop

---

Instructions

For the whipped cream
1
In a medium-sized bowl, combine the heavy whipping cream, powdered sugar, cream cheese, and vanilla extract with an electric mixer on high until it becomes light and fluffy and stiff peaks form. Cover and store in the fridge until ready to use.
For the berry layer
1
Pit and slice 6 cherries. (You'll use the remaining 6 whole cherries on top.)
For the French toast
1
Whisk together the eggs, milk, cinnamon, and vanilla extract in a small bowl. Heat a griddle or frying pan over medium heat and grease with butter. Dip each sliced half of English muffin in the egg mixture and then cook for about 1-2 minutes per side until lightly browned. Cut the cooked French toast into half-inch cubes. 
Assemble
1
Using 6 small cups or mini trifle dishes, layer the cubed French toast, whipped cream, sliced cherries, and blueberries. Follow with another layer of French toast, whipped cream, sliced cherries, and blueberries.  Top each trifle with a whole cherry.

---

Notes

If you prefer to save these trifles for later, refrigerate them for up to two days in an airtight container, then serve chilled.