Buttermilk French Toast

Buttermilk French Toast                                         Serves 4-5

Preheat oven to 300°F

  • 6 slices of bakery round loaf sour dough bread (preferably a whole grain type) cut in half  (12 in all)

Whisk together in a deep bowl until well combined:

  • 3/4 cup whole egg substitute (such as Egg Beaters®)
  • 2 large eggsDSCF0202
  • 1 cup low-fat buttermilk
  • 1 tsp. good vanilla
  • 1/2 tsp. cinnamon
  • 1/8 tsp. fresh nutmeg

Dredge halves of bread, both sides in egg buttermilk custard batter, and pile one on top of the other in the bowl to soak up  all the custard batter once all have been dredged.  You may do this step several hours in advance.

Brown slices on both sides on a lightly oiled griddle or in a heavy skillet, transferring to a warm, heavy cookie sheet when browned until all are done.

Cover with foil and place in preheated 300°F oven for 8-10 minutes so the center of  the slices are cooked through.

Serve with sweet butter and maple syrup or your favorite homemade jam on the side.

Nice to serve: Spring Ambrosia Fruit Compote (recipe available on this website.)

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