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.


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