Buttermilk French Toast

Today Kevin made French toast for breakfast. We were out of milk (and I’m growing increasingly lactose-intolerant, sadly), so he used buttermilk. This was a very good thing (the orange peel and cardamom were my idea, though). They came out moist, slightly tangy, and were the best French toasts I’ve ever had.

Also, let me say again how much I love Ceylon cinnamon. Cassia is lovely, but Ceylon cinnamon is worlds better.

Kevin’s Buttermilk French Toast

Ingredients:

8-10 slices french bread, cut about 1 inch thick

4 eggs
2 c. buttermilk
1 tbl sugar

1 tsp vanilla
1/2 tsp Ceylon cinnamon or cassia
1/2 tsp cardamom
1/4 tsp cloves
2 tsp orange zest (or 2 tsp dried orange peel+water, soaked)

Instructions:

1. Mix together eggs, buttermilk, sugar, and spices in a bowl large enough to fit the break.

2. Soak one slice of bread in the mixture for a few minutes.

3. Cook slowly in a nonstick frying pan over medium heat, flipping until browned sufficiently on both sides.

4. Repeat steps 2 & 3 until out of bread and/or batter.

Serve with berries, powdered sugar, maple syrup, or other toppings.

Note: Kevin makes French toast by approximations, so I’m just guessing at the proportions here. There’s plenty of flexibility in making French toast, so don’t worry too much about the measurements. If you don’t have buttermilk, regular milk works fine.