New This Month

Cinnamon Raisin French Toast

Any bread is lovely in this buttermilk batter.

  • Servings: 6

Source: Martha Stewart Living, April 2001


  • 6 large eggs
  • 1 1/2 cups buttermilk
  • 2 tablespoons pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Pinch of ground nutmeg
  • Pinch of salt
  • 6 one-inch-thick slices cinnamon-raisin bread, preferably day-old
  • 2 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • Pure maple syrup, (optional)


  1. Whisk together eggs, buttermilk, vanilla, cinnamon, nutmeg, and salt in a medium bowl; set aside.

  2. Place bread in a shallow baking dish large enough to hold the bread slices in a single layer. Pour egg mixture over bread; soak 10 minutes. Turn slices over; soak 10 minutes more or until soaked through.

  3. Preheat oven to 250 degrees. Place a wire rack on a baking sheet; set aside. Heat 1 tablespoon butter and 1 tablespoon vegetable oil in a large skillet over medium heat. Fry half the bread slices until golden brown, 2 to 3 minutes per side. Transfer to wire rack; place in oven while cooking remaining bread. Wipe out skillet; repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Serve warm with maple syrup, if desired.

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