Buttermilk French Toast
Buttermilk French Toast is the perfect way to start your day! Learn how to make this fluffy, golden brown breakfast favorite with simple ingredients, and top it with fresh fruit, maple syrup, or your favorite toppings.
Equipment
- Skillet or Griddle
- Mixing Bowl
- Baking Sheet
Ingredients
- 3 large Eggs
- 2 tbsp Bourbon, (optional)
- 2 tsp Vanilla Extract
- 2 tsp Ground Cinnamon
- 1/2 tsp Nutmeg
- 1/2 cup Brown Sugar
- 1/2 cup Heavy Cream
- 1 cup Buttermilk
- 1 lb Challah, (16 oz)
- 4 tbsp Salted Butter
- 1/2 lb Strawberries, for topping, (optional)
- 2 tbsp Sugar
- Maple Syrup
Instructions
- Combine eggs, bourbon, vanilla extract, cinnamon nutmeg, brown sugar, heavy cream, and buttermilk in a large bowl. Whisk together.
- Slice the challah into 1 inch thick slices. Dip both sides of the bread into the custard and place onto into a large casserole dish. (if the dish get crowded, place some of the slices on top of one another)
- Pour the remaining custard on top of the bread and allow it to sit for 20-30 minutes to allow the bread to soak up the custard.
- Cut the strawberries in half. Toss with sugar and set aside.
- Melt 1-2 tbsp of butter in a skillet medium heat. Once melted, place 1-2 slices of toast onto the skillet and cook for 2-3 minutes, until golden brown. Flip and repeat on the other side. Use remaining butter as needed.
- Top with freshly sliced strawberries and maple syrup.
Notes
- Choose the Right Bread: Brioche, Challah, or Texas Toast are great options because they’re thick and absorb the custard without becoming too soggy. Stale bread works best, as it absorbs more liquid without falling apart.
- Soak, Don’t Dunk: Give each slice of bread time to soak up the custard. Let the bread sit in the custard for about 20-30 seconds per side to ensure it’s fully absorbed but not overly soggy.
- Use Butter and Oil for Cooking: Butter alone can burn, but a mix of butter and neutral oil (like canola or vegetable oil) gives you that golden-brown exterior without burning.
- Preheat the Pan Properly: A medium-low to medium heat works best. Start by preheating your pan, so each slice cooks evenly without scorching. Patience here is key; if the pan is too hot, the outside will cook too quickly, leaving the inside soggy.
Nutrition
Calories: 487kcal, Carbohydrates: 52g, Protein: 13g, Fat: 23g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.3g, Cholesterol: 178mg, Sodium: 431mg, Potassium: 244mg, Fiber: 3g, Sugar: 4g, Vitamin A: 887IU, Vitamin C: 0.1mg, Calcium: 158mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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