Buttermilk French Toast
Okay, lets be honest. Who doesn’t love a great french toast? Most of the recipes that I have tried have not been that great and I finally figured out why: they ask for milk! I mean, these were so good, you didn’t even need to add butter, although when its adding a dollop of butter ever a bad thing? But as you can see, its pictured without it!
I personally love this recipe, because it has a ‘cheat’ element to it – a loaf of store bought french bread! I mean, lets face it, some times we just need a quick (but ridiculously delicious) dinner to make for those long days at the office.
I would say, you should use a thick piece of bread with a harder crust. That is a pretty good general rule for french toast because the milks/eggs soften it up quite a bit and you don.t want it too mushy! Additionally, I also cook slowly so that it gets firm and has a slight crunch on the outside.
- 1 Loaf of French Bread
- 3 Eggs
- 1 Cup of Buttermilk
- 1 Teaspoon Cinnamon
- 1/4 Teaspoon Nutmeg
- 1/4 Cup of Sugar
- 1/2 Teaspoon Salt
- Mix eggs, buttermilk, sugar and salt together in a large bowl.
- Add in cinnamon and nutmeg and blend in until there are no large clumps.
- Cut bread into 3/4 to 1 inch pieces and dip both sides into egg mixture. Do not let them sit and soak in the batter.
- Cook on hot skillet on medium-low until golden brown on both sides.
- Top with powdered sugar and serve!