Bread soaked in an egg‑buttermilk custard, then griddled until golden and crisp-edged.
ABy Annebala
Servings
4
8 slice thick-cut brioche or challah bread
1 cup buttermilk
3 piece eggs
2 tbsp granulated sugar
1.5 tsp vanilla extract
0.5 tsp ground cinnamon
0.25 tsp fine sea salt
3 tbsp unsalted butter
1 tbsp neutral oil
0.5 cup maple syrup
1 cup fresh berries (optional garnish)
2 tbsp powdered sugar (optional garnish)
Calories
665 kcal
Protein
15g
Carbs
106g
Fat
20g
Fiber
5g
Sugar
44g
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Sarah M. · Melbourne, AU
Custard Preparation
1. In a wide shallow dish, whisk the eggs until smooth, then whisk in the buttermilk, granulated sugar, vanilla extract, ground cinnamon, and fine sea salt until fully combined and slightly frothy.
1 cup buttermilk,
3 piece eggs,
2 tbsp granulated sugar,
1.5 tsp vanilla extract,
0.5 tsp ground cinnamon,
0.2 tsp fine sea salt
2. Lay the bread slices in a single layer in the dish, turning once to coat, and let them soak until the custard has penetrated but the slices still hold their shape.
8 slice thick-cut brioche or challah bread
Cooking
3. Heat a large nonstick skillet or griddle over medium heat, then add a small knob of unsalted butter and a little neutral oil, swirling until the fat is melted and evenly coats the surface.
3 tbsp unsalted butter,
1 tbsp neutral oil
4. Place a few soaked bread slices onto the hot surface, letting any excess custard drip off first, and cook until the underside is deep golden and crisp at the edges before flipping to cook the second side to the same color and the centers feel set but custardy.
5. Transfer the cooked slices to a warm plate or low oven, then repeat with the remaining butter, oil, and soaked bread slices, adjusting the heat as needed to prevent scorching.
To Serve
6. Serve the buttermilk French toast hot, topped with a drizzle of maple syrup, a handful of fresh berries if using, and a light dusting of powdered sugar.
0.5 cup maple syrup,
1 cup fresh berries (optional garnish),
2 tbsp powdered sugar (optional garnish)
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