Now, I just happened to have an artisanal loaf of lemon-white chocolate bread, purchased and brought back from my recent vacation. (Sounds a little snooty, right?) It was delicious on its own; but I didn’t want it to go to waste, so I thought I would see what it would it be like as French Toast. Holy Diet Buster – it was amazing. I’d been thinking about making it all weekend, and then I woke up this morning and realized I had no regular milk. Heavy cream? Sure (what piggy doesn’t?). Soy milk? Yep. Buttermilk? Of course. And of these alternate choices, I thought buttermilk would work the best – I also looked online and there’s a TON of buttermilk french toast recipes, so it’s not like I was inventing a new concept.
I had sliced 3 pretty big slices and left them on the counter last night to dry out a bit. Then I cut those in half to make 6 pieces. So this morning, I whipped up the following – 4 eggs, 1 cup of buttermilk, 1 tsp of vanilla, 2 tsp cinnamon, 1 tsp of sugar, dash of kosher salt.
Then I soaked the bread pieces until they absorbed a lot of the mixture – about 10-15 mins. While they were soaking up their delicious goodness, I melted up some butter in a large skillet on medium-high heat.
I added the pieces to the pan and found myself in a French Toast disco! The buttery-milky-eggy combination was hopping and popping. I turned the beat around and flipped them after browning on each side, about 5 mins. And before you could say glow-stick – they were done in a short time.
I had thought with the buttermilk, vanilla and cinnamon that the lemony-white chocolate taste would be diminished. But, joyfully I was wrong. The flavors seemed to be enhanced – the buttermilk injected a tangy-ness that went with the lemon quite well and the vanilla and cinnamon made it over the top rich. Perfect for a beautiful sunny Sunday morning!