Buttermilk French Toast

11 Nov

Easy, delicious breakfast. The buttermilk gives the French toast an extra, down-home zing. If you can’t find buttermilk or don’t want to buy any, it’s quite simple to make: 1 cup of milk + 1 tablespoon of distilled white vinegar or lemon juice. Stir together and let sit for five minutes, stirring again right before you add it to the recipe. (It’s the perfect way to use up the rest of that milk that’s so close to the best-by date, you just don’t want to risk it.)

Serves 6, assuming that everyone will eat 2 pieces of French toast. So realistically…serves 4. Maybe. This stuff’s good. (On second thought, maybe you should double the recipe!)


  • 12 slices of bread. Don’t be afraid to get creative, here. Sure, white and wheat bread are great, but what about cinnamon raisin bread? Challah? Bread with dried fruit in it?
  • 1 1/2 cups of buttermilk
  • 3 tablespoons of sugar
  • butter


Whisk together buttermilk, eggs, and sugar in a bowl. Pour into a lipped baking pan and lay the bread down in one layer, turning once to coat. Soak it until soft but not falling apart, absorbing as much of the liquid as possible.

Melt a tablespoon of butter in a pan over medium-high heat and add bread. Cook one side until puffy and golden-brown, flip, and cook the other side until puffy and golden brown (about 3 minutes). Continue until all the French toast is cooked, adding more butter to the pan as necessary between batches.


Add nutmeg, cinnamon, or cardamom to the buttermilk mixture.

Try replacing a third to half of the buttermilk with apple cider.

Add maple syrup directly to the mix! Whisk three tablespoons to a quarter cup of maple syrup with the buttermilk mixture before you soak the bread.


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