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Buttermilk French Toast

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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 mins
Cook Time 25 mins
Total Time 50 mins
Servings 6 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

Serving: 2slices | Calories: 406kcal | Carbohydrates: 71g | Protein: 14g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 493mg | Potassium: 396mg | Fiber: 6g | Sugar: 33g | Vitamin A: 369IU | Vitamin C: 12mg | Calcium: 218mg | Iron: 4mg