Buttermilk French Toast

Serve with fresh berries and a dusting of confectioners' sugar.

Buttermilk French Toast

Source: Martha Stewart Living, April/May 1992


  • 8 large eggs
  • 2 cups buttermilk
  • 1/2 teaspoon ground cinnamon
  • Freshly grated nutmeg
  • 1 pinch salt
  • 1/2 cup sugar
  • 1 tablespoon Grand Marnier, optional
  • 2 loaves French bread
  • Unsalted butter, for frying


  1. Combine eggs, buttermilk, cinnamon, nutmeg, salt, sugar, and Grand Marnier in a medium bowl. Whisk together until thoroughly combined.

  2. 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.

  3. In a large frying pan over medium heat, heat a small amount of butter. Cook slices in batches until golden brown on both sides. Keep warm in oven on lowest setting until ready to serve.


Be the first to comment!

Related Topics