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 minutesmins
Cook Time 25 minutesmins
Total Time 50 minutesmins
Servings 6servings
Calories 406
Author Laurie McNamara
Ingredients
FOR THE FRENCH TOAST:
4largeeggs
1cupbuttermilk
1teaspoonpure vanilla extract
2tablespoonssugar
1pinchkosher salt
16ouncesloaf of bread sliced 1/2 inch thick
FOR THE BLACKBERRY COMPOTE:
12ouncesblackberrieswashed
2tablespoondark brown sugar
1/4cupwater
1wholelemonjuiced
1/2cuppure 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.