Buttermilk French Toast

Buttermilk French Toast is a delicious twist on traditional French toast! In this recipe, thick slices of challah are dipped in a vanilla buttermilk egg mixture and griddled until golden. Serve with salted butter, a super simple maple blackberry sauce and fresh lemon zest.

Course Breakfast & Brunch

Cuisine American

Keyword blackberries, blackberry, breakfast, buttermilk, French toast, lemon, maple, maple syrup

Prep Time 25

Cook Time 25

Total Time 50

Servings servings

Calories 419

Author Laurie McNamara

Ingredients

FOR THE MAPLE BLACKBERRY SYRUP:

12 ounces blackberries washed
2 tablespoon dark brown sugar
1/4 cup water
1 whole lemon juiced
1/2 cup pure maple syrup

FOR THE FRENCH TOAST:

4 large eggs
2 tablespoons sugar
1 teaspoon pure vanilla extract
1 pinch kosher salt
1 cup buttermilk
16 ounces challah sliced 1/2- inch thick

US Customary - Metric

Instructions

MAKE THE SYRUP:

In a heavy-bottom sauce pan combine the berries, brown sugar, lemon juice and water. Bring to a boil and reduce to a simmer for 15 minutes. Remove off of the heat, mash to break up the berries and put back on the burner for 5 more minutes. Then remove off of the heat and stir in the maple syrup.

MAKE THE FRENCH TOAST:

Preheat your grilled to around 275℉ to 300°F.
In a shallow dish whisk together; eggs, sugar, vanilla and salt. Pour in the buttermilk and whisk to combine.
Working in batches, dip both sides of the sliced bread in the buttermilk/egg mixture and allow any excess to drip back into the bowl. Lightly grease your griddle with a little butter and work in batches, griddling the french toast for 3-4 minutes per side. Transfer griddled french toast to a rimmed sheet pan and keep warm in oven on lowest temperature (around 170℉ to 200℉). Repeat with the remaining slices.
Serve with a smear of softened butter and top with a few spoonfuls of the maple blackberry syrup.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

See blog post for storing/freezing instructions.

Nutrition