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.