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.

Course Breakfast & Brunch

Cuisine American

Keyword blackberries, blackberry, breakfast, buttermilk, French toast, lemon, maple, maple syrup

Prep Time 25

Cook Time 25

Total Time 50

Servings servings

Calories 406

Author Laurie McNamara

Ingredients

FOR THE FRENCH TOAST:

4 large eggs
1 cup buttermilk
1 teaspoon pure vanilla extract
2 tablespoons sugar
1 pinch kosher salt
16 ounces 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

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.
Remove off of the heat, mash to break up the berries and stir in the maple syrup. Keep warm over low heat.
In a shallow dish whisk together; eggs, buttermilk, vanilla, sugar and salt.
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°).
Serve with a smear of softened butter and top with compote.

Nutrition