Buttermilk French Toast
If the bread is a day or two old, it will take a bit longer to absorb the egg mixture; soak as long as needed.
Source: Martha Stewart Living, April/May 1992
- 8 large eggs
- 2 cups buttermilk
- 1/2 teaspoon ground cinnamon
- Freshly grated nutmeg
- Pinch of salt
- 1/2 cup sugar
- 1 tablespoon Grand Marnier, optional
- 2 loaves French bread
- Butter or vegetable oil for frying
- Warm Berry Compote
Combine eggs, buttermilk, cinnamon, nutmeg, salt, sugar, and Grand Marnier in a medium bowl. Whisk together until thoroughly combined.
Cut bread on an angle into 3/4-inch-thick slices. Dip in egg mixture until soaked through to center. Chill, covered, on a baking sheet for 1 hour.
In a large frying pan over medium heat, heat a small amount of butter or vegetable oil. Cook slices in batches until golden brown on both sides. Keep warm in oven on lowest setting until ready to serve. Serve with butter and Warm Berry Compote.