Buttermilk French Toast

Before Gourmet’s Paul Grimes came up with this buttermilk French toast recipe, we must admit that we had never thought of making French toast with anything other than milk. But when Grimes whipped up a batch using the leftover buttermilk from this Skillet Corn Bread, we were shocked by how delicious it was. Unlike a simple custard made with milk and eggs, like the one used in this diner-style challah French toast recipe, a buttermilk-based custard permeates the bread with a subtle tang that partners beautifully with a drizzle of maple syrup. It has become a brunch classic—and one of our favorite ways to use up a carton of buttermilk.

Using a nonstick skillet ensures that your French toast won’t adhere to the pan and works well for a small batch, but if you’d like to make this French toast for a crowd, you can also cook this on an electric or stovetop griddle. (If cooking in batches, you can transfer slices of cooked French toast to a large, shallow baking pan and keep them in a warm oven while you tackle the rest.) Keep in mind that your cook time will be longer if you use bread that’s cut thicker than ½-inch.

Editor’s note: This recipe was originally published in November 2008.