Buttermilk French Toast
Description: This buttermilk French toast recipe transforms challah into a luxurious and slightly tangy version of the classic brunch dish. Don’t skip the maple syrup!
Ingredients
- 1½ cups well-shaken buttermilk
- 4 large eggs
- 3 tablespoons sugar
- ¼ teaspoon salt
- 12 (½-inch-thick) slices challah (from a 1-pound loaf; not end slices)
- 4½ tablespoons unsalted butter, divided
- warm maple syrup
Instructions
- Preheat oven to 200°F.
- Whisk together buttermilk, eggs, sugar, and salt in a bowl. Pour into a large 4-sided sheet pan, then add bread in 1 layer and soak, turning occasionally, until bread has absorbed all liquid but is not falling apart, about 20 minutes.
- Heat 1½ tablespoon butter in a 12-inch nonstick skillet over medium-high heat until foam subsides. Transfer 4 bread slices with a slotted spatula to skillet and cook, turning once, until slightly puffed and golden brown, about 3 minutes total. Transfer to a large shallow baking pan and keep warm in oven. Cook remaining bread in 2 batches, adding 1½ tablespoon butter between batches.