Prep 15 mins
Cook 20 mins
A new twist on the classic French toast, using buttermilk for a bit of extra "oomph"! For a chef's treat (which was my favourite part growing up) pour the leftover egg mixture into the pan and cook until crispy on the bottom and set on the top like an omelette. Serve alongside the French toast (with Small-Batch Blueberry Butter or maple syrup, of course!).
- 4 double-thick slices whole grain cinnamon raisin bread (Sister's Sweet Cinnamon - Swirl Bread is ideal)
- 1⁄2 tablespoon vanilla extract
- 1⁄2-1 teaspoon cinnamon
- 1 tablespoon brown sugar
- 1⁄4 cup low-fat buttermilk (or 2 tbsp low-fat plain yogurt tbsp 1% milk)
- 3 tablespoons 1% low-fat milk
- 4 eggs
- 2 tablespoons salted butter, for cooking
- On the lowest setting of your toaster, toast the slices of bread until just slightly "blonde" in colour and dry on the surface. Set aside.
- In a shallow dish, whisk together the vanilla, cinnamon and brown sugar to evenly distribute the cinnamon.
- Add the buttermilk and eggs and whisk to combine.
- Place a large frying pan (we use non-stick but cast iron would be awesome) over medium heat and add 1 tbsp of the butter.
- Two slices at a time, dip the toasted bread into the egg mixture and allow them to soak about 30 seconds on each side.
- When the pan is hot, add the soaked slices and cook for 5 minutes per side.
- Repeat with remaining bread, egg mixture and butter.