Name: Buttermilk French Toast
Cook time: 20 min
Total time: 40 min
Yield: Makes 4 servings
Ingredients: 1½ cups well-shaken buttermilk; 4 large eggs; 3 tablespoons sugar; ¼ teaspoon salt; 12 (½-inch-thick) slices challah (from a 1-pound loaf; not end slices); 4½ tablespoons unsalted butter, divided; warm maple syrup

Gourmet's Buttermilk French Toast recipe on a plate with glasses of orange juice and coffee on the side.

Photo by Isa Zapata, Prop Styling by Stephanie De Luca, Food Styling by Yekaterina Boystova

Active Time
20 min
Total Time
40 min

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.

Ingredients

Makes 4 servings

1½ cups well-shaken buttermilk

4 large eggs

3 tablespoons sugar

¼ teaspoon salt

12 (½-inch-thick) slices challah (from a 1-pound loaf; not end slices)

4½ tablespoons unsalted butter, divided

Accompaniment:

warm maple syrup

Preparation

Step 1
Preheat oven to 200°F.
Step 2
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.
Step 3
Heat 1½ 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 1½ tablespoon butter between batches.

Leave a Review

Reviews (43)

I was happy to find a recipe for my buttermilk. Thank you. I did take some of recommendations. I used brown sugar instead. I added 1 tsp vanilla, 1/4 tsp cinnamon, and 1/4 nutmeg. I never used brown sugar for French toast. It was good. But either sugar would have worked for me. Thank you all.
- Moose
- Los Angeles, California
- 9/14/2022
Absolutely wonderful!! I use Brioche Bread, add vanilla and a sprinkle of cinnamon. I use brown sugar instead of white, just my preference. And I serve with maple syrup for me and fresh assorted berries for the rest of the family. And of course, tons of butter. Lol. My family literally begs me to make this: for dinner , breakfast, brunch or midnight munchy time, WE LOVE THIS RECIPE..THANK YOU SO MUCH!!
- Jeanne Randall
- Placerville, California
- 8/8/2022
It says to use with maple syrup, but, perhaps I’m a heathen, I’m not a fan of maple syrup. Presume this, also, works with butter and cinnamon sugar which is my preferred French toast topping.
- Burt Ray Simpson
- Hillsdale, New Jersey
- 2/10/2022
Absolutely the most delicious French Toast we have ever had...but I have a question. Has anyone used / adjusted this recipe to make Overnight French Toast?
- Mainiebets
- NJ
- 10/20/2020
Excellent, easy recipe. I didn’t have buttermilk on hand, so substituted same 1.5 c. almond milk + 3 tbsp apple cider vinegar, and it worked fine!
- jonesjm
- CA
- 5/12/2019
Perfect, easy and great for a brunch crowd or a morning after with sleepy teenagers. Once you make it the first time, it’ll be committed to memory it’s so easy. Challah works perfectly because of the density of the bread and I LOVE the instructions to poor the liquid mixture into a sheet pan to soak.
- cnirenblatt
- CHARLESTON, SC
- 4/15/2018
Loved this recipe! Def a do-again! Added my own freshly grated nutmeg, cinnamon. Also, added vanilla extract and one tbsp of cocoa.
- Anonymous
- dc
- 9/10/2017
I love french toast and this was perfect- nice flavor and custard-like texture. I added a little vanilla and used homemade bread.
- jenncc
- Los Angeles
- 6/27/2016
It is real good and I too just doused the bread in the mixture. We like cinnamon and a little allspice and that just added to the flavor.
- chipper
- 2/23/2016
My platonic ideal of French toast--rich and custardy in the center yet beautifully browned on both sides. The buttermilk adds a pleasing tang that I accentuated by serving raspberries alongside. I also added a teaspoon of vanilla as directed by the other reviewers--the recipe is incomplete without it (hence the 3 forks) and used stale Italian bread since it was what I had on hand (and then only soaked it for 10 minutes because it was less dense than the standard challah).
- sitagaki
- 1/26/2016
Good recipe as a jumping-off point (is there any other way?) I used kfir that had gone beyond its "sell-by" date in place of buttermilk and used 2TB of sugar and two of vanilla sugar. Also, instead of challah, I used some homemade whole-wheat french and honey whole-wheat bread. The sandwich-style loaf made very "creamy" textured french toast, the french bread a much firmer product, but both were delicious.
- telecaster
- Santa Clara, CA
- 12/31/2014
To mmgoble: Generally 1"-thick bread will require more than twice the cooking time as 1/2"-thick. I prefer thick French toast; I cook it low and slow, with a lid, which definitely helps it to cook through. The thicker slices also require a lot more time to absorb the egg-milk mixture. I use firm stale sourdough or other substantial bread to hold up to a long soak.
- ValleyGril
- LA, CA
- 11/16/2014
I thought this was a great recipe, although I may have missed something. I used 1"-thick challah bread, and soaked as the recipe stated. It seemed perfect when I put it on the skillet, but it took forever to cook and I couldn't get it cooked all the way through, so it was kind of soggy in the middle. Tips? Also, I used plain, unsweetened Kefir instead of buttermilk, which tasted great. I added 1 tsp vanilla 1/4 tsp pumpkin pie spice. Also, question: Can I make this in advance, freeze it, and then toast from frozen? I think it would make a great holiday bfast, but it's too labor-intensive to do all at once for a crowd.
- mmgoble
- 11/15/2014
Thank you, Epicurious, for another fabulous breakfast/brunch classic. I have made this twice now - both times with cinnamon swirl breads and they have turned out delicious. I agree with other raters that you indeed must include 1t vanilla. And when using sweet breads such as I make sure you cut back to 1 1/2T sugar. Also, as when using any thick sliced bread with this recipe, I always make at least half more to ensure that bread is through. Many thanks again! I will make it again and again.
- Darrowby85
- South Suburban Chicago
- 5/10/2014
An excellent way to use buttermilk! I added a teaspoon of vanilla and a teaspoon of orange zest and topped with fresh berries. A definite keeper!
- lmwiega
- Burlington, ON
- 4/27/2014