BUTTERMILK FRENCH TOAST WITH HOMEMADE CINNAMON - RAISIN BREAD
A new twist on the classic French toast, using buttermilk for a bit of extra "oomph"! For a chef's treat (which was my favourite part growing up) pour the leftover egg mixture into the pan and cook until crispy on the bottom and set on the top like an omelette. Serve alongside the French toast (with Recipe #481638 or maple syrup, of course!).
Provided by YummySmellsca
Categories Breakfast
Time 35m
Yield 2 adult portions, 2 serving(s)
Number Of Ingredients 8
Steps:
- On the lowest setting of your toaster, toast the slices of bread until just slightly "blonde" in colour and dry on the surface. Set aside.
- In a shallow dish, whisk together the vanilla, cinnamon and brown sugar to evenly distribute the cinnamon.
- Add the buttermilk and eggs and whisk to combine.
- Place a large frying pan (we use non-stick but cast iron would be awesome) over medium heat and add 1 tbsp of the butter.
- Two slices at a time, dip the toasted bread into the egg mixture and allow them to soak about 30 seconds on each side.
- When the pan is hot, add the soaked slices and cook for 5 minutes per side.
- Repeat with remaining bread, egg mixture and butter.
Nutrition Facts : Calories 303.5, Fat 21.5, SaturatedFat 10.7, Cholesterol 404.9, Sodium 287.5, Carbohydrate 11, Fiber 0.3, Sugar 10.1, Protein 14.5
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