Buttermilk French Toast
Breakfast is my favorite meal to cook, especially as fall approaches. If you search for recipes for French toast, you will invariably find them to be “gussied up.” I like mine simple, substituting buttermilk for the milk found in most recipes and adding a bit of nutmeg. French toast is not for the impatient. It turns out best if you cook it slowly over medium to low heat to allow the inside to take on a custard-y feel as the outside browns.
3 eggs, beaten
1 teaspoon salt
1/2 tablespoon sugar1 teaspoon fresh grated nutmeg
1 cup buttermilk
6 slices bread (French or county bread, sliced thick)
Mix the eggs, salt, sugar, nutmeg and buttermilk in a shallow dish. Soak the bread in the mixture until soft, turning once. Cook slowly over medium heat, on a generously buttered griddle or frying pan.
All you need is some 100% maple syrup to top it off.
-SPants
10 Notes/ Hide
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nowaddthefrosting reblogged this from unicornology
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flowerfield reblogged this from unicornology
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amandoline reblogged this from tellittomydad
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klaatu reblogged this from ffffood
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tellittomydad reblogged this from unicornology and added:
THIS IS A BOYFRIEND AND PUFFY PANTS PLEASER
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3peaches reblogged this from unicornology and added:
This looks delicious.
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ryandoescomedy reblogged this from unicornology
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unicornology reblogged this from ffffood
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jessicaheleneadler reblogged this from ffffood and added:
lot more this fall. Who wants...come over for brunch next weekend?
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ffffood posted this
