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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RECIPE VIDEO
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)
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.
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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)
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.