There’s something undeniably comforting about a good French toast, and my Buttermilk French Toast takes it to the next level. With a soft, custardy middle, hints of cinnamon and vanilla, golden-brown edges, and a touch of tang from the buttermilk, this recipe is hands down a breakfast winner.
Table of Content
Love sweet breakfast? Try my mini blueberry muffins, banana date smoothie and tiramisu overnight oats!
Why You’ll Love This Recipe
- Buttermilk – The buttermilk brings a subtle tang that balances the sweetness and makes the inside soft and pillowy, while the outside turns nice and golden.
- No Soggy Slices – Brioche is my go-to because soaks in all the mixture without falling apart.
- Crispy Edges, Tender Middle – Thanks a mix of butter and olive, you get that golden crust and a fluffy interior, without the risk of burning.
- Not Too Sweet – This isn’t a sugar bomb French toast. It’s just the right level of sweet, especially with fresh fruit and a drizzle of maple syrup, which you can adjust to your liking.
- Easy But Feels Fancy – Comes together quickly, but looks and tastes like brunch from a cute little café. Dust powdered sugar, add a pile of fresh strawberries and blueberries, and a drizzle of maple syrup for the ultimate breakfast luxury.
Ingredients & Substitutions
Here's what'll you need for this Buttermilk French Toast recipe. See recipe card for quantities.
- Eggs: I used two medium eggs to make a serving of two. Feel free to double the recipe for more people.
- Buttermilk: Gives this French toast a rich flavor with a subtle tang, a tender texture, and better absorption. If you don’t have buttermilk, you can substitute it by adding a tablespoon of lemon juice or vinegar to regular milk. Stir and let it sit for 10 minutes until it thickens slightly.
- Bread: Brioche is perfect for soaking up the custard mixture, but if you don’t have it, challah, Texas toast, or even thick-cut sandwich bread are great substitutes. Use thick slices of bread, about 2.5 cm (1 inch) thick. Make sure the bread is slightly stale, not fresh, for the best texture.
- Sugar: I used fine sugar as it dissolves easily. You can swap it for honey, maple syrup, or coconut sugar for a more natural substitute. Just note that this may slightly alter the texture of the custard.
- Cinnamon & Vanilla Extract: For a warm, aromatic flavor.
- Butter & Olive Oil: A mixture of butter and olive oil is used to fry the French toast, ensuring a crispy, golden crust. You can sub the butter with any neutral oil if you want.
Step-By-Step Instructions
- Whisk together eggs, buttermilk, sugar, cinnamon, and vanilla until smooth.
- Dip the bread into the egg mixture, about 30 seconds per side. Place on a wire rack to let the excess drip off.
- Heat butter and cook the slices on medium-low heat for 2–3 minutes per side until golden.
- Transfer to a wire rack again to drain extra oil.
- Stack some on a plate and serve warm with powdered sugar, berries, and maple syrup.
Tips for the Best Buttermilk French Toast
- Use stale bread or leave it overnight for a minimum of 8 hours. Slightly stale bread soaks up the buttermilk mixture without falling apart.
- After soaking, place the slices on a wire rack for a couple of minutes to drain off any extra custard. This prevents sogginess and that scrambled eggs look on the French toast.
- Cook on medium-low heat. Too high and the outside will brown too fast while the inside stays undercooked. Give it time to develop that golden brown crust.
- Bring your eggs and buttermilk to room temperature before using. This helps them blend more easily into the custard.
Storage & Reheating
Let the buttermilk French toast cool completely before storing. Stack the slices with a sheet of parchment or wax paper in between to keep them from sticking, and store in an airtight container in the fridge for up to 3 days.
To reheat, you can pop a slice in the toaster or melt a tablespoon of butter in a pan over low heat and warm the toast until it’s crisp again.
You can also reheat in the oven or air fryer at 350°F (175°C) for about 5-8 minutes if you're doing a bigger batch. Avoid the microwave; it’ll make the toast soft and a bit rubbery.
For longer storage, freeze the slices flat on a tray first, then transfer to a freezer bag. Reheat straight from frozen in the toaster or oven. Super convenient for a quick breakfast!
Serving Ideas
- Fresh berries are a classic topping, you can use strawberries, blueberries or even raspberries.
- For variation, you could also try sautéed apples, caramelized bananas, or drizzle over chocolate syrup.
- Some versions also sprinkle chopped pecans, walnuts, or almonds.
- A dollop of whipped cream or a scoop of vanilla ice cream can make this even more indulgent.
And to round it off, add some delicious beverages like my Biscoff milkshake, strawberry basil lemonade, mango iced tea or a warm cup of masala chai or French hot chocolate.
FAQs
Use slightly stale bread, don’t soak it too long, and let extra custard drip off before cooking.
You might be using too many eggs or not enough milk. Whisk the mixture well so it’s smooth and let the bread absorb it all the way through.
Buttermilk adds a tangy flavor and makes the toast more tender and creamy.
The cold buttermilk might be curdling the eggs. Let them both come to room temperature before mixing and whisk really well.
More Breakfast Ideas
- Croissant Breakfast Sandwich
- Mushroom and Spinach Stuffed Omelette
- German Potato Pancakes
- Egg Salad Sandwich
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📖 Recipe
Buttermilk French Toast
Ingredients
- 2 medium eggs
- ½ cup buttermilk
- 3 tablespoon fine sugar
- ½ teaspoon cinnamon powder
- 1 teaspoon vanilla extract
- 4-6 slices brioche bread depending on the width
- 2 tablespoon unsalted butter for frying
- 2 teaspoon olive oil for frying
Instructions
- Slice the bread into 2.5 cm (1-inch) thick pieces if using a loaf. If the bread is very fresh, leave the slices out on the counter for a couple of hours to dry slightly.
- In a shallow bowl or dish, whisk together the eggs, buttermilk, sugar, cinnamon, and vanilla extract until smooth and well combined.
- Dip each slice of brioche into the custard mixture, about 30-40 seconds per side. Make sure the bread is fully coated but not falling apart.
- Place the soaked slices on a wire rack set over a plate or tray. Let them rest for 2 minutes so any extra custard can drip off.
- In a non-stick skillet or frying pan, heat the butter and olive oil over medium heat until the butter melts and starts to foam.
- Carefully place the bread slices in the pan. Cook in batches, over medium-low heat for 2-3 minutes per side, or until golden brown and cooked through. Don’t rush this step, lower heat helps cook the inside without burning the outside.
- Once cooked, transfer the French toast back to the wire rack briefly to let any extra oil drain off.
- Place the French toast on a plate. Dust with powdered sugar, top with fresh strawberries and blueberries, and serve with maple syrup.
Video
Notes
- Stale bread works best for French toast. If your bread is fresh, let the slices sit on the counter for a few hours.
- Use room temperature eggs and buttermilk to ensure the custard mixture blends evenly.
Nutrition
This post was originally published on July 10, 2020 and has been updated with new pictures and recipe.
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Sara says
Very accurate and delicious flavor
Qashang says
Thanks a lot!
Sara says
Thank you for exact measurements.. turned out so good..
Qashang says
So happy you liked it!
Sarah says
I made this French toast a day ago and my daughter who is a picky eater loved it. Thank you so much for sharing this wonderful recipe with us ?
Chili to Choc says
I am so glad your daughter liked it. Thanks for the feedback!