Buttermilk French Toast

This Buttermilk French Toast topped with Peach Syrup is a main dish worthy of a fancy Bed and Breakfast but is really simple to prepare.

This Stuffed French Toast is our annual Christmas breakfast. And these Buttermilk Pancakes are the absolute best pancakes I’ve ever made (numerous Pinterest users agree with me). A stuffed french toast is a little too indulgent sometimes. But I’ve never really been a fan of regular french toast. I wondered if buttermilk in french toast batter would change my mind. And I was right. There’s something about the tang and richness of the buttermilk. It really elevates the taste and texture of this otherwise simple recipe. I know you’ll love this Buttermilk French Toast.

How to Make Buttermilk French Toast

Whisk together the buttermilk, eggs, sugar and vanilla. Heat a non-stick skillet over medium heat. Melt some butter in it. Dip both sides of your bread slices in the buttermilk batter. Cook in the skillet until both sides of the french toast are browned. And the middle is starting to puff up. Repeat the process until you have enough slices of french toast to serve. To keep your french toast warm, place a casserole dish in a 250 degree F oven. Place the french toast slices in the warm casserole dish until ready to serve.

What to serve with Buttermilk French Toast

• Peach Syrup
• Denver Scrambled Eggs
• Breakfast Potatoes
• Bacon Wrapped Asparagus
• Summer Melon Salad

Kitchen Tips

• Use a really good quality, full-fat buttermilk for this french toast.
• I used sliced brioche bread when I made this recipe to photograph.
• Reduce the heat to medium low if you are cooking on a gas stove. You want the middle of the toast to cook without burning the outsides.
• Large, non-stick skillet for cooking for french toast.
• This electric griddle is also great for french toast and pancakes.

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5 from 6 votes

Buttermilk French Toast

This Buttermilk French Toast topped with Peach Syrup is a main dish worthy of a fancy Bed and Breakfast but is really simple to prepare.

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Servings 8

Calories 420kcal

Author Jill McOwen

Ingredients

• 16 oz full fat buttermilk
• 6 large eggs
• 1/4 cup sugar
• 2 tsp vanilla extract
• 16 thick slices of bread brioche, French or Italian loaf preferred
• salted butter for the skillet

Instructions

• In a shallow dish, whisk together the buttermilk, eggs, sugar and vanilla until completely smooth.
• Heat some butter in a non-stick skillet over medium heat.
• Dip both sides of the bread in the buttermilk batter.
• Cook the french toast on both sides until golden brown and the center is puffed up. Reduce the heat if it seems like the toast is cooking to quickly.
• Repeat the process for all 16 slices of bread.
• To keep the french toast warm, place a casserole dish in an oven set to 250 degrees. F. Place the cooked french toast in the warm casserole dish until ready to serve.

Nutrition

Calories: 420kcal | Carbohydrates: 60g | Protein: 17g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 200mg | Sodium: 516mg | Potassium: 252mg | Fiber: 2g | Sugar: 11g | Vitamin A: 520IU | Calcium: 185mg | Iron: 4mg

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• Loaded Grits Breakfast Casserole
• Churro Waffles