French toast is quickly becoming my new favorite breakfast. Before it was pancakes but this is starting to win my heart.
Crispy eggy bread with butter and syrup? Yes please!
What a perfect way to use up some of that buttermilk as well, making a nice filling breakfast!
Andrea’s Buttermilk French Toast
- 6 Slices of Whole Grain Bread, Dried out (either leave out on the counter the night before or quickly toast up in the toaster)
- 4 eggs
- 2/3C Homemade Buttermilk
- 2tsp Vanilla
- 1tsp Cinnamon
- Pinch Brown Sugar
Heat a griddle up over medium heat and place a dollop of coconut oil on top. In a large mixing bowl combine eggs, buttermilk, vanilla, cinnamon, and brown sugar. Whisk until everything is blended together.
Dip in one slice of bread and place on griddle. Depending on the size of your griddle will determine how many slices you can cook at a time.
Cook toast on each side for about 4 minutes. Repeat with all slices of bread.
Remove and serve!
Sweet, fluffy, filling, and perfect for a lazy Sunday breakfast.
If you don’t have buttermilk you can sub in any dairy or nondairy milk of your choice (I would recommend full fat coconut milk from a can).