How To Make Healthy Buttermilk French Toast At Home

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Hello Guys Welcome Back My New Blog Here You Will Learn How To Make Healthy Buttermilk French Toast At Home. From eggs to buttermilk, the buttermilk French toast recipe contains everything you need. It’s quick and easy to make, taking only 30-35 minutes of your time, and it’s absolutely worth a try.

image credits: aprettylifeinthesuburbs

We were blown away by how good a batch made using the remaining buttermilk from this Skillet Corn Bread tasted. A buttermilk-based custard pervades the bread with a subtle tang that pairs beautifully with a drizzle of maple syrup, unlike a simple custard made with milk and eggs, like the one used in this diner-style challah French toast recipe. It’s become a brunch staple—and one of our favourite ways to finish off a buttermilk carton.

A nonstick skillet guarantees that your French toast doesn’t stick to the pan and works nicely for a small batch, but you can also use an electric or stovetop griddle to prepare this French breakfast for a crowd. (If you’re working in batches, transfer cooked French toast slices to a big, shallow baking pan and keep them warm in the oven while you finish the remainder.) If you use bread that is thicker than 12 inches, keep in mind that the cooking time will be longer.

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This is just a brief summary of the recipe. Find the complete recipe below. 

Buttermilk French Toast Recipe

The buttermilk French toast Recipe has everything that you desire, right from eggs to buttermilk. Simple and easy to make, it requires just about 30-35 minutes of your precious time and is definitely worth a try.

PREP TIME-20 mins, COOK TIME-15 mins, TOTAL TIME-35 mins, CALORIES-294 kcal

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EQUIPMENT

  • Bowl
  • Skillet
  • Baking Pan

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

INSTRUCTIONS 

  • In a mixing dish, combine buttermilk, eggs, sugar, and salt.
  • Take a four-sided sheet pan next. Place the bread in one layer in the pan.
  • Over the bread, pour the buttermilk mixture. Allow the bread to absorb the entire amount of liquid. For about 20 minutes, turn it on its side.
  • Over medium-high heat, place a nonstick skillet. Allow one and a half teaspoons of butter to melt into it.
  • In a skillet, place four slices of bread. Cook for approximately 3 minutes, or until golden brown and puffy on both sides.
  • After that, put them in a baking sheet and bake them in a hot oven (200oF).
  • Preheat the oven to 350°F and bake for 10 minutes. Then remove them from the oven and serve.

NUTRITION

Calories: 294kcal, Carbohydrates: 40g, Protein: 11g, Fat: 12.3g, Saturated Fat: 5.8g, Cholesterol: 96.2mg, Sodium: 337.4mg, Potassium: 492.3mg, Fiber: 3.5g, Sugar: 22.5g

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