Buttermilk French Toast

 

Prepare yourself to fall in love with this Buttermilk French Toast recipe. It is most unlike any other French Toast recipes.  

Crisp on the outside and rich on the inside with a soufflé-like buttermilk custard that is oh so delicious!  

 

Thick slices of bread are soaked in a lemon and vanilla buttermilk custard and then left to sit on a wire rack over a baking sheet so that the custard has time to settle before frying in butter.

Once fried to a crisp golden brown, the toast is baked for a few minutes longer in a moderate oven.  

 

 

Fluffy on the inside, crisp and caramelized on the outside, this is a breakfast/brunch option that never fails to please.  Furthermore you can make it up to the point of baking well ahead of time, simply popping it into the oven to reheat.

It also freezes very well in single slices ready to pop into your toaster and quickly reheat when and as need be! 

The use of buttermilk gives the custard a rich tangy flavor.  I also rub lemon zest into the sugar for another layer of flavor.

Lemon and vanilla are two flavors that work very well together.  Altogether this is one very delicious version of French toast that your family is sure to enjoy! 

 

WHAT YOU NEED TO MAKE BUTTERMILK FRENCH TOAST

For the French toast:

• 1 cup (240ml) dairy buttermilk
• 1 tsp pure vanilla extract
• 4 large free range eggs
• 1/4 cup (50g) granulated sugar
• the finely grated zest of 1/2 lemon
• 1/4 tsp salt
• 8 slices of bread ( 1/2 to 3/4 inch thickness)
• butter for cooking

To serve:

• icing sugar to dust
• mixed fresh berries
• maple syrup

 

I like to use a thick white or brioche type of bread to make this French Toast. This weekend I used D'Italiano white, which works beautifully. My favorite however is brioche.

Rubbing lemon zest into sugar infuses it with the most beautiful lemon flavor from the lemon oils. This is a trick I learned from Dorie Greenspan a number of years back, and it works wonderfully when it comes to getting the most flavor from your lemon zest that you can!

 

No buttermilk? No problem! You can easily make your own.  There are two sure fire ways of doing this.  First you can add lemon juice or white vinegar to a measuring cup and add whole milk to the volume needed. (1 TBS per cup) Leave to clabber for 5 to 10 minutes.

My favorite substitution however is to use equal parts of thick plain yogurt and whole milk. Just whisk together until smooth and amalgamated.

 

 

I only use free range organic eggs in all of my cooking. I refuse to support the caged hen egg industry. They do cost a bit more, but are worth it conscience-wise in my opinion.

I worked in a hen house many years ago grading eggs.  This was a real eye opener.  At that time free range eggs were not readily available.  We have come a long way since then I am happy to say!! 

  

HOW TO MAKE BUTTERMILK FRENCH TOAST

The method of making this French toast differs from most.  The soaked bread slices are left to sit on a wire rack for a few minutes before toasting in the butter and then they are finished off in the oven.

This results in a crisp caramelized surface and a rich creamy custard interior.  Never soggy, always delicious!

 

Preheat the oven to 375*F/190*C/ gas mark 5. Line one baking tray with baking parchment. Place the cooling rack on the other baking tray.

Measure the sugar into a large shallow bowl along with the lemon zest. Rub together until very fragrant. Beat in the eggs, buttermilk, salt, and vanilla.

Soak each slice of bread in this mixture for about 30 seconds on each side. Transfer to the baking sheet with the cooling rack. Let stand for 2 minutes.

 

Melt some butter in the skillet over medium heat until it begins to foam. 

Cook the custard soaked bread in the skillet, a few slices at a time. Cook for two to three minutes per side until golden brown, adding more butter as needed to prevent sticking. Transfer when done to the baking paper lined baking tray.

When all the French toast has been browned and placed onto the baking tray, bake in the preheated oven for 4 to 5 minutes.

 

I really hope that you will be inspired to want to try this different version of French Toast and that if you do make it that you really enjoy it!  Its a real favorite around here!

I love to serve it with fresh berries and maple syrup.  Bacon on the side for a special breakfast always tastes nice, or sausage, or both for that matter.

I have also been known to enjoy it with sliced tinned peaches. Delicious!!

 

Some other really great Breakfast and Brunch ideas that you might enjoy are as follows: 

GLAZED CHERRY COFFEE CAKE - a fabulous breakfast cake that goes together quickly and tastes delicious! 

DUTCH BABY WITH BLUEBERRIES & LIME -  A puffy Dutch pancake, filled with fresh berries, brown sugar and lime. Delicious!

HIGHLAND WAFFLES - pancake mix, oats, dried currants or raising make for some very delicious waffled. I enjoy these with fruit and syrup on the side.

Buttermilk French Toast

Yield: 8 slices

Author: Marie Rayner

Prep time: 5 MinCook time: 25 MinTotal time: 30 Min

This delicious version of French Toast makes the perfect brunch. Serve with an assortment of fresh berries and maple syrup. This unique method results in a French toast with a crisp exterior and rich custard center. Delicious!

Ingredients

You will need:

• 1 large non-stick skillet
• 2 baking sheets
• 1 wire cooling rack

For the French toast:

• 1 cup (240ml) dairy buttermilk
• 1 tsp pure vanilla extract
• 4 large free range eggs
• 1/4 cup (50g) granulated sugar
• the finely grated zest of 1/2 lemon
• 1/4 tsp salt
• 8 slices of bread ( 1/2 to 3/4 inch thickness)
• butter for cooking

To serve:

• icing sugar to dust
• mixed fresh berries
• maple syrup

Instructions

1. Preheat the oven to 375*F/190*C/ gas mark 5. Line one baking tray with baking parchment. Place the cooling rack on the other baking tray.
2. Measure the sugar into a large shallow bowl along with the lemon zest. Rub together until very fragrant. Beat in the eggs, buttermilk, salt, and vanilla.
3. Soak each slice of bread in this mixture for about 30 seconds on each side. Transfer to the baking sheet with the cooling rack. Let stand for 2 minutes.
4. Melt some butter in the skillet over medium heat until it begins to foam.
5. Cook the custard soaked bread in the skillet, a few slices at a time. Cook for two to three minutes per side until golden brown, adding more butter as needed to prevent sticking. Transfer when done to the baking paper lined baking tray.
6. When all the French toast has been browned and placed onto the baking tray, bake in the preheated oven for 4 to 5 minutes.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it # TheEnglishKitchen

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: theenglishkitchen@mail.com Follow me on Bloglovin