English Muffin French Toast

I have no idea which magazine this recipe came out of--Better Homes & Gardens?  Southern Living? Popular Mechanics?   Don't have the foggiest.  Didn't know I would need that information when I clipped it for my "Someday I Will Make This" folder.  So, if the 'owner' of this recipe ever reads this blog and recognizes this recipe--props to you sista!  I promise to never make this and call it my own.  You will always be a part of this dish...By the way, I put raspberries on mine because that is what I had in my pantry (Thrive product).  I would like it better with the suggested fruit toppings, I think.  They would be sweeter.  Just sayin'...

Ingredients:

4 large eggs

1 cup nonfat buttermilk

2 tsp. orange zest

1 tsp. vanilla extract

6 English muffins, split

   Vegetable cooking spray

1 cup fat-free Greek yogurt

2 Tbsp. maple syrup

   Toppings:  chopped fresh strawberries or nectarines.

1.  Whisk together first 4 ingredients in a bowl.  Place English muffins in a 13" x 9" baking dish, overlapping edges.  Pour egg mixture over muffins.  Cover and chill 8-12 hours.

2.  Remove muffins from remaining liquid, discarding liquid.

3.  Cook muffins, in batches, in a large skilllet coated with cooking spray over medium-high heat 2-3 minutes on each side or until golden.  Stir together yogurt and syrup until blended (I would add more syrup to your taste.  I did.); serve with the muffin French toast and toppings.

Source:  There really is one somewhere in a magazine.