Buttermilk French Toast Recipe

Buttermilk French Toast Recipe

Buttermilk French toast also goes by the names “eggy toast”, “gypsy toast”, “poor knights,” among others.

Maple syrup perfectly pairs with the homemade buttermilk French toast. You can also use whipped cream and berries as toppings.

RECIPE INGREDIENTS

1 1/2 cups well-shaken buttermilk

4 large eggs

3 tablespoons sugar

1/4 teaspoon salt

12 slices challah (from a 1-pound loaf; not end slices)

4 1/2 tablespoons unsalted butter, divided

warm maple syrup

DIRECTIONS ON HOW TO MAKE BUTTERMILK FRENCH TOAST RECIPE

Preheat oven to 200°F.

In a bowl, whisk together buttermilk, eggs, sugar, and salt. Pour into a large 4-sided sheet pan, then add bread in 1 layer and soak, turning occasionally, until bread has absorbed all liquid but is not falling apart, about 20 minutes.

Over a medium heat, place 1½ tablespoon butter in a 12-inch nonstick skillet over medium-high heat until foam subsides. 

Transfer bread slices with a slotted spatula to skillet and cook, turning once, until slightly puffed and golden brown, about 3 minutes.

Transfer to a plate and keep warm in oven. Cook remaining bread in 2 batches, adding 1½ tablespoon butter between batches.

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Buttermilk French Toast Recipe

Buttermilk French toast also goes by the names “eggy toast”, “gypsy toast”, “poor knights,” among others. Maple syrup perfectly pairs with the homemade buttermilk French toast. You can also use whipped cream and berries as toppingstoppings

Print Recipe Pin Recipe

Course Breakfast

Ingredients

  

• 1 1/2 cups well-shaken buttermilk
• 4 large eggs
• 3 tablespoons sugar
• 1/4 teaspoon salt
• 12 slices challah from a 1-pound loaf; not end slices
• 4 1/2 tablespoons unsalted butter divided
• warm maple syrup

Instructions

 

• Preheat oven to 200°F.
• In a bowl, whisk together buttermilk, eggs, sugar, and salt. Pour into a large 4-sided sheet pan, then add bread in 1 layer and soak, turning occasionally, until bread has absorbed all liquid but is not falling apart, about 20 minutes.
• Over a medium heat, place 1½ tablespoon butter in a 12-inch nonstick skillet over medium-high heat until foam subsides.
• Transfer bread slices with a slotted spatula to skillet and cook, turning once, until slightly puffed and golden brown, about 3 minutes.
• Transfer to a plate and keep warm in oven. Cook remaining bread in 2 batches, adding 1½ tablespoon butter between batches.