Buttermilk French Toast

Name: Buttermilk French Toast
Yield: Makes 4 servings
Ingredients: 1½ cups well-shaken buttermilk; 4 large eggs; 3 tablespoons sugar; ¼ teaspoon salt; 12 (½-inch-thick) slices challah (from a 1-pound loaf; not end slices); 4½ tablespoons unsalted butter, divided; warm maple syrup

Paul GrimesMakes 4 servingsSource

buttermilk main breakfast brunch vegetarian nut free gourmet

Ingredients

1½ cups well-shaken buttermilk

4 large eggs

3 tablespoons sugar

¼ teaspoon salt

12 (½-inch-thick) slices challah (from a 1-pound loaf; not end slices)

4½ tablespoons unsalted butter, divided

warm maple syrup

Method

Preheat oven to 200°F.

Whisk together buttermilk, eggs, sugar, and salt in a bowl. Pour into a large 4-sided sheet pan, then add bread in 1 layer and soak, turning occasionally, until bread has absorbed all liquid but is not falling apart, about 20 minutes.

Heat 1½ tablespoon butter in a 12-inch nonstick skillet over medium-high heat until foam subsides. Transfer 4 bread slices with a slotted spatula to skillet and cook, turning once, until slightly puffed and golden brown, about 3 minutes total. Transfer to a large shallow baking pan and keep warm in oven. Cook remaining bread in 2 batches, adding 1½ tablespoon butter between batches.