Buttermilk French Toast With Maple Syrup Recipes
BUTTERMILK FRENCH TOAST WITH MAPLE SYRUP
This is very yummy. Try this sometime and tell me what you think!
Provided by Whitney Shirley
Categories Breakfast and Brunch French Toast Recipes
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Beat eggs in a bowl until smooth. Add buttermilk, almond extract, cinnamon, and nutmeg and beat well until batter is smooth. Dip bread into batter until evenly coated.
- Spray a skillet with cooking spray and heat over medium heat. Cook coated bread until golden brown, 4 to 5 minutes per side.
- Combine white sugar, water, and brown sugar in a saucepan; bring to a boil and cook for 1 minute. Remove saucepan from heat and cool syrup for 2 minutes. Stir maple-flavored extract and vanilla extract into syrup. Serve syrup over French toast.
Nutrition Facts : Calories 360.5 calories, Carbohydrate 74.6 g, Cholesterol 94.8 mg, Fat 4 g, Fiber 0.8 g, Protein 7 g, SaturatedFat 1.3 g, Sodium 290.5 mg, Sugar 60.4 g
BUTTERMILK FRENCH TOAST
A combination of flavors that will leave you taste buds begging for more. A nice twist to french toast.
Provided by Upsidedown Again
Categories Breakfast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Beat eggs.
- Beat in buttermilk, almond extract and seasonings.
- Dip bread in batter, turning to coat both sides, and cook on a lightly oiled skillet until both sides are golden.
- Delicious topped with apple sauce, powdered sugar or syrup.
BUTTERMILK FRENCH TOAST
Provided by Paul Grimes
Categories Egg Breakfast Brunch Kid-Friendly Quick & Easy Father's Day Buttermilk Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 200°F.
- 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.
- Heat 1 1/2 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 1 1/2 tablespoon butter between batches.
GRANDMA'S BUTTERMILK SYRUP
This was my grandma's most coveted recipe and we had it every time we went there. This is always a special treat and French toast with this syrup is one of my favorite breakfasts!
Provided by Katie Madrian
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 10m
Yield 6
Number Of Ingredients 5
Steps:
- Heat sugar, buttermilk, and butter in a saucepan over medium heat until mixture starts to boil, about 5 minutes. Remove saucepan from heat and stir baking soda and vanilla into buttermilk mixture.
Nutrition Facts : Calories 274.9 calories, Carbohydrate 34.4 g, Cholesterol 41.5 mg, Fat 15.5 g, Protein 0.8 g, SaturatedFat 9.8 g, Sodium 340.2 mg, Sugar 34.4 g
FRENCH TOAST WITH MAPLE SYRUP AND BACON RECIPE
Simple, quick and tasty, this easy American-style French toast with maple syrup and bacon recipe is the ideal brunch for the whole family.
Provided by GoodtoKnow
Categories Breakfast, Lunch
Yield Makes: 6
Number Of Ingredients 4
Steps:
- Grill the bacon until crisp and keep warm. Lightly whisk three eggs, season and put in a shallow dish.
- Dip bread slices in the egg and press gently to help it absorb. Heat the butter in a pan and fry the bread for 2 mins on each side until golden brown.
- Cut each slice of bread into two triangles and top each with two slices of bacon and a good drizzle of maple syrup.
Nutrition Facts : @context https
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- In a large saucepan over medium heat, add the butter and as it begins to melt, add the buttermilk, sugar, corn syrup and maple.
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- Pour the buttermilk mixture over the bread. Let the bread absorb all of the liquid. Turn its sides occasionally for about 20 minutes.
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- Preheat nonstick griddle over medium heat. Combine all ingredients (except the bread of course) in a blender. Blend on low speed for 10 seconds. Pour mixture into a shallow bowl. Butter preheated griddle and dip bread into mixture (giving it a few seconds to soak up mixture) and cover both side.
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Reviews 9Calories 344 per servingCategory Breakfast
- In a wide shallow dish (like a pie plate or an 8x8 baking dish) that'll fit at least one slice of bread flat, add the buttermilk, eggs, sugar, vanilla, cinnamon, and nutmeg and whisk together until thoroughly combined.
- Heat a skillet or saute pan over medium heat for a few minutes, add a little oil or butter. Soak two slices of bread in the buttermilk-egg mixture until saturated, shake off any excess liquid, and add to the skillet. Cook until browned on the bottom side, 3-4 minutes, flip over and cook on the other side, about 3 more minutes. Transfer the cooked French toast to a plate and repeat with the remaining slices of bread.
- Meanwhile, make the maple glazed peaches. Heat another skillet over medium-high heat. Add the butter and heat until melted. Add the peaches and maple syrup, and cook, stirring frequently, until the maple syrup has thoroughly coated the peaches and noticeably thickened, about 5 minutes.
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- Lightly coat a 13- x 9-inch baking dish with cooking spray. Whisk together eggs, buttermilk, cream, granulated sugar, lemon zest and juice, vanilla extract, and salt in a large bowl. Working with 1 slice at a time, dip bread in egg mixture to completely saturate on both sides. Shingle soaked bread slices in prepared baking dish. Let stand at room temperature 1 hour.
- Preheat oven to 325°F. Meanwhile, pour out and discard any egg mixture that has accumulated in bottom of baking dish. Transfer baking dish to oven, and bake French toast until top is golden brown, about 30 minutes.
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