Perfect, easy and great for a brunch crowd or a morning after with sleepy teenagers. almond milk + 3 tbsp apple cider vinegar, and it worked fine! I didn’t have buttermilk on hand, so substituted same 1.5 c.
Has anyone used / adjusted this recipe to make Overnight French Toast?Įxcellent, easy recipe. Presume this, also, works with butter and cinnamon sugar which is my preferred French toast topping.Ībsolutely the most delicious French Toast we have ever had.but I have a question. It says to use with maple syrup, but, perhaps I’m a heathen, I’m not a fan of maple syrup. My family literally begs me to make this: for dinner, breakfast, brunch or midnight munchy time, WE LOVE THIS RECIPE.THANK YOU SO MUCH!! And I serve with maple syrup for me and fresh assorted berries for the rest of the family.
I use brown sugar instead of white, just my preference. (If cooking in batches, you can transfer slices of cooked French toast to a large, shallow baking pan and keep them in a warm oven while you tackle the rest.) Keep in mind that your cook time will be longer if you use bread that’s cut thicker than ½-inch.Įditor’s note: This recipe was originally published in November 2008.Ībsolutely wonderful!! I use Brioche Bread, add vanilla and a sprinkle of cinnamon. Using a nonstick skillet ensures that your French toast won’t adhere to the pan and works well for a small batch, but if you’d like to make this French toast for a crowd, you can also cook this on an electric or stovetop griddle. It has become a brunch classic-and one of our favorite ways to use up a carton of buttermilk. Unlike a simple custard made with milk and eggs, like the one used in this diner-style challah French toast recipe, a buttermilk-based custard permeates the bread with a subtle tang that partners beautifully with a drizzle of maple syrup. But when Grimes whipped up a batch using the leftover buttermilk from this Skillet Corn Bread, we were shocked by how delicious it was. Before Gourmet’s Paul Grimes came up with this buttermilk French toast recipe, we must admit that we had never thought of making French toast with anything other than milk.
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