Name: Buttermilk French Toast
Cook time: 20 min
Total time: 40 min
Yield: Makes 4 servings
Ingredients: 1½ cups well-shaken buttermilk; 4 large eggs; 3 tablespoons sugar; ¼ teaspoon salt; 12 (½-inch-thick) slices challah (from a 1-pound loaf; not end slices); 4½ tablespoons unsalted butter, divided; warm maple syrup

Gourmet's Buttermilk French Toast recipe on a plate with glasses of orange juice and coffee on the side.

Photo by Isa Zapata, Prop Styling by Stephanie De Luca, Food Styling by Yekaterina Boystova

Before Gourmet’s Paul Grimes came up with this buttermilk French toast recipe, we must admit that we had never thought of making French toast with anything other than milk. But when Grimes whipped up a batch using the leftover buttermilk from this Skillet Corn Bread, we were shocked by how delicious it was. Unlike a simple custard made with milk and eggs, like the one used in this diner-style challah French toast recipe, a buttermilk-based custard permeates the bread with a subtle tang that partners beautifully with a drizzle of maple syrup. It has become a brunch classic—and one of our favorite ways to use up a carton of buttermilk.

Using a nonstick skillet ensures that your French toast won’t adhere to the pan and works well for a small batch, but if you’d like to make this French toast for a crowd, you can also cook this on an electric or stovetop griddle. (If cooking in batches, you can transfer slices of cooked French toast to a large, shallow baking pan and keep them in a warm oven while you tackle the rest.) Keep in mind that your cook time will be longer if you use bread that’s cut thicker than ½-inch.

Editor’s note: This recipe was originally published in November 2008.

Recipe information

Total Time
40 min
Yield
Makes 4 servings

Ingredients

1½ cups well-shaken buttermilk

4 large eggs

3 tablespoons sugar

¼ teaspoon salt

12 (½-inch-thick) slices challah (from a 1-pound loaf; not end slices)

4½ tablespoons unsalted butter, divided

Accompaniment:

warm maple syrup

Preparation

Step 1
Preheat oven to 200°F.
Step 2
Whisk together buttermilk, eggs, sugar, and salt in a bowl. Pour into a large 4-sided sheet pan, then add bread in 1 layer and soak, turning occasionally, until bread has absorbed all liquid but is not falling apart, about 20 minutes.
Step 3
Heat 1½ tablespoon butter in a 12-inch nonstick skillet over medium-high heat until foam subsides. Transfer 4 bread slices with a slotted spatula to skillet and cook, turning once, until slightly puffed and golden brown, about 3 minutes total. Transfer to a large shallow baking pan and keep warm in oven. Cook remaining bread in 2 batches, adding 1½ tablespoon butter between batches.