English Muffin French Toast

4 large eggs     1 cup non fat buttermilk      2 teasp orange zest

1 teasp vanilla      6 English muffins, split       

Whisk together the eggs, milk, zest and vanilla and blend well

in a large bowl.  Place split muffins in a sprayed 9x13 pan, you may need to

overlap some of the edges.  Pour milk mixture over muffins.  Cover and

chill for 8-12 hours.    Remove muffins from the pan, discard the remaining

liquid.  Cook muffins, in batches in a large skillet, coated with no stick spray.

Over medium high heat, about 2-3 minutes on each side or until golden brown.

Serve with syrup and fresh fruit!