In this Buttermilk French Toast recipe, thick slices of bread are dipped in a vanilla buttermilk egg mixture and griddled until golden.

The weekend is here! The weekend is here!

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I don’t think I’ve been this excited since… well… last weekend. I live for the weekends, especially summer weekends. Sleeping in, sunny skies, birds chirping, Sunday breakfast and did I mention sleeping in? Although I’m technically considered “old” because I’m a mom with two kids whom are well out of diapers {well that’s how I feel anyways} but sleeping in for me is like 8… 8:30 tops.

However this Sunday there will be no sleeping in for us. Pat and I are playing in a golf tournament with friends. (Don’t laugh) If you know anything about me at all you know that golf and I are not a thing. I haven’t played golf since my first time ohhhhh about 15 years ago when Pat yelled at me for driving the golf cart on the green. Hence the reason it’s been 15 years. In my defense I didn’t know that wasn’t allowed. Give me baseball, volleyball- anything. But golf… ick. But hey it’s for charity and like I said we’re playing with friends. I’m also told there’s drinking allowed on the golf course {seriously, best sport EVER!}… I briefly remember hearing something about a beer cart? SOLD.

Watch me come back and tell you how awesome I did and that I’ve joined a golf league. Yeah-no. <– insert thumbs-down emoji here.

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So since Sunday we’ll be golfing all day, our family breakfast ritual will not be taking place. So sad. Instead I moved it to Thursday and we feasted on the scrumptious french toast you see above. Sweetened vanilla-y buttermilk soaked bread, griddled and topped with butter and a maple-y blackberry compote. Heck yes!

Truthfully, I’d rather eat this than play golf annnnny day.

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I start making the compote first. No particular reason, really. I just like to get it started and keep it warm while I make the french toast annnnd maybe dip a spoon in every so often.

As you can see, you’ll need blackberries, lemon, water, brown sugar and real maple syrup.

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Rinse the berries under cool water and drain. I’m making a half batch because I only have half the blackberries this time. The full recipe is in the printable below.

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Throw the blackberries in to a heavy-bottom saucepan.

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Drop in the dark brown sugar…

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Water…

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Lemon juice…

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Give that a stir, place it on your stove-top and bring to a boil. Reduce to medium and cook for 15 minutes. OR until the berries are soft and the liquids have thickened slightly.

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Then I grab my trusty potato masher thingie and break up the berries.

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Pour in the maple syrup…

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Stir to combine and keep warm on your stove over low heat.

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Next, crack 4 large eggs into a shallow dish.

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Add in a cup of buttermilk…

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1 teaspoon of pure vanilla extract…

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2 tablespoons of sugar…

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A small pinch of salt…

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Bust up the eggs…

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…and whisk until smooth.

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Slice up a 16 ounce loaf of bread into 1/2 -inch slices. Any bread you fancy will do just fine.

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Dip.

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Drip.

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And griddle for 3-4 minutes per side. I lightly coat my griddle with un-refined coconut oil and heat it to 375 degrees. A skillet will work just fine, medium/medium-high heat and just adjust the temp as you go.

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Flip the buttermilk French toast when golden and gorgeous. Once the toasts are finished, I keep them warm on a rimmed sheet pan in the oven on the lowest setting and move on to the rest of the bread.

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To serve simply schmear with softened butter…

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A spoonful or three of the blackberry maple compote…

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And because I’m a total sucker for all things lemon with any and all berries, I grated lemon zest over top which sort of seals the deal on this breakfast.

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It’s kind of ridiculous how fancy this whole plate of buttermilk french toast looks. But really it couldn’t be simpler. Of course you don’t have to make the compote to make the buttermilk french toast. The toast is fab-o all by itself.

But why wouldn’t you want to? Seriously?

Buttermilk French Toast with a Quick Blackberry Maple Compote www.SimplyScratch.com

Have mer-cy.

 

Enjoy! And if you give this Buttermilk French Toast recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

Buttermilk French Toast
Yield: 4-6 servings

Buttermilk French Toast

In this buttermilk french toast recipe, thick slices of bread are dipped in a vanilla buttermilk egg mixture and griddled until golden. Then topped with a fresh blackberry compote.

Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes

Ingredients

FOR THE FRENCH TOAST:

  • 4 whole large eggs
  • 1 cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons sugar
  • 1 small pinch of kosher salt
  • 1 (16 ounce) loaf of bread, sliced 1/2 inch thick

FOR THE BLACKBERRY COMPOTE:

  • 12 ounces blackberries, washed
  • 2 tablespoon dark brown sugar
  • 1/4 cup water
  • 1 whole lemon juiced
  • 1/2 cup pure maple syrup

Instructions

  1. In a heavy-bottom sauce pan combine the berries, brown sugar, lemon juice and water. Bring to a boil and reduce to a simmer for 15 minutes or until the berries are soft and the liquids are thick.
  2. Remove off of the heat, mash to break up the berries and stir in the maple syrup. Keep warm over low heat.
  3. In a shallow dish whisk together; eggs, buttermilk, vanilla, sugar and salt.
  4. Working in batches, dip both sides of the sliced bread in the buttermilk/egg mixture and place on a preheated griddle. Cook for 3-4 minutes a side. Remove to a rimmed sheet pan and keep warm in oven on lowest temperature (around 200 to 250°).
  5. Serve with a smear of softened butter and top with compote.

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