Sometimes the things I make are solely based on having something in the refrigerator that I don’t want to see go to waste. This morning that item was buttermilk. There was just a bit left, about a cup an a half yet I just didn’t want it to go down the drain. I also knew I didn’t want buttermilk pancakes… again.
I’ll start off by saying there won’t be any pretty pictures here today. The pictures you’ll see below were shot with my phone as an after thought. I hadn’t planned on making this french toast with the intention of sharing it with you all. I was purely making it to use up some buttermilk but then the outcome was so ridiculously tasty I had to share it. I couldn’t not tell you about it. So onward we go and forgive my grainy, bad lighting photos on a paper plate, no less.
Since this was early, I hadn’t yet moved past the breakfast phase of my morning so that’s where my wheels were spinning… on a breakfast idea. I thought to myself, “I wonder if buttermilk french toast is such a thing?” (I later did a little “googling” and realized it is a thing… I didn’t make it up although at 7am this morning I certainly thought I was making it up.) Either way, I then thought, “Let’s try it out and see what happens!” Just a little while later I had a stack of cinnamon-kissed buttermilk dipped french toast before me. Maddy immediately said “numa-num” which indicated, “That looks good, Mama. Give me some, please!” After she sampled her first bite she happily munched down the entire piece.
Now, it was my turn. I have to tell you, this french toast is truly wonderful! I’m a fan of french toast either way. It’s another one of those dishes that I distinctly remember learning how to make from my father when I was just a wee child. I remember him showing me how to dip the bread, turn it over and then pointing out the importance of letting the residual egg batter drip off so your french toast wouldn’t end up mushy. So, back to the point.
I’m definitely a lover of french toast. When I sit down to have it for breakfast I’m usually a one to two slice type of gal. I’m always full at that point and can’t eat any more. This morning I had two pieces of french toast and before I knew it I had eaten almost two more! This is wildly out of character. But this french toast was that good. I couldn’t help myself. It had the slight cinnamon sweetness that is characteristic of your regular, basic french toast but then your taste buds are also hit with this oh so pleasant tanginess. It was such a surprisingly nice flavor that kept me wanting to keep eating more.
So how could I not tell you about such a delightful discovery? I hadn’t planned on making something “post-worthy” this morning but thanks to my “waste not, want not” conservationist attitude a new and wonderful breakfast favorite was born.
Buttermilk French Toast
*yields 8-10 slices
1 loaf of challah bread (or really, any bread you may have on hand) cut into 1/2″ slices
1 1/2 cups buttermilk, well-shaken
1/2 tsp vanilla extract
3 Tablespoons sugar
dash of salt
Approximately 2 teaspoons cinnamon, divided (I honestly didn’t measure… I sprinkled about 1/2 teaspoon over the top of my eggs mixture and then replenished cinnamon as needed throughout the cooking process for a total of approximately 2 teaspoons.)
Butter for griddle
- Mix together the buttermilk, eggs, vanilla extract, sugar and salt. Sprinkle the top of the mixture with about 1/2 a teaspoon of ground cinnamon.
- Heat a griddle or skillet over medium-high heat. Butter the griddle or skillet.
- Dip a slice of bread into the egg mixture allowing it to soak up a bit of the buttermilk mixture but not to the point where it’s too soggy and will fall apart. Flip the slice of bread over and repeat.
- Place the slice of buttermilk dipped bread onto your hot griddle and cook until lightly browned on both sides.
- Repeat with remaining bread slices. Serve warm with syrup.