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
Keyword blackberries, blackberry, breakfast, buttermilk, French toast, lemon, maple, maple syrup
Prep Time 25mins
Cook Time 25mins
Total Time 50mins
Author Laurie McNamara
FOR THE FRENCH TOAST:
1teaspoonpure vanilla extract
16ouncesloaf of bread sliced 1/2 inch thick
FOR THE BLACKBERRY COMPOTE:
2tablespoondark brown sugar
1/2cuppure maple syrup
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.