Buttermilk French Toast
"A combination of flavors that will leave you taste buds begging for more. A nice twist to french toast."
photo by Gabe6309
- Ready In:
- 20mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 12 eggs
- 1 1⁄2 cups buttermilk
- 1 teaspoon almond extract
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1 loaf bread
directions
- Beat eggs.
- Beat in buttermilk, almond extract and seasonings.
- Dip bread in batter, turning to coat both sides, and cook on a lightly oiled skillet until both sides are golden.
- Delicious topped with apple sauce, powdered sugar or syrup.
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Reviews
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I tried this recipe this morning and it is wonderful. The buttermilk really gives it a good zing. -
EPIC! I made this with Brioche and we will never make 'normal' french toast again... ever.
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I was looking for a recipe that used buttermilk when I came across this. My husband wasn't too happy when I told him I was fixing french toast but he immediately changed his mind when he ate it. We both enjoyed it and the flavor is so much better than the plain kind. So we have a new addition to our breakfast favorites with thanks to you. -
I loved this recipe! That distinctive buttermilk sourness and the hint of almond made the results of this simple recipe really special. I only used cinnamon this time, but I'll try it with nutmeg in the future. I probably added more cinnamon than called for, because I just sprinkled it in until it looked right to me. This is definitely an improvement on basic french toast. -
I found this recipe this summer. I was the Head Cook at a Salvation Army camp and I made this french toast every week. Everyone loved it and got excited everytime we were going to have it. Excellent recipe. I added about 3 TBSP of sugar per 6 servings and it helped it a lot!
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Tweaks
-
Brioche Bread, increased extracts slightly and added vanilla to compliment the almond.
RECIPE SUBMITTED BY
Upsidedown Again
United States
I've loved cooking all my life and had at least a bit of talent for it. As a child, the family diet consisted of items that came out of boxes and cans. Within that context, I excelled as far as I could. Later I moved to Korea and, separated from boxed mac and cheese and canned soup, I had to really learn. The experience delighted me. Who knew food could taste so good?
Back within the borders of the U.S., I tend to create dishes that use time-saving packaged foods while adding fresh ingredients to capture the best of both worlds. My kids are my critics and I rely on them to provide feedback on the quality of my food. My favorite feedback is when they say nothing at all except, mmmmmm as they consume their meal.
I first joined this site years ago when it was Recipezaar. Honestly, I still love that name, But regardless of what it's called, I love the site and love the cooking community it provides.
