BUTTERMILK FRENCH TOAST WITH MAPLE SYRUP
This is very yummy. Try this sometime and tell me what you think!
Provided by Whitney Shirley
Categories Breakfast and Brunch French Toast Recipes
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Beat eggs in a bowl until smooth. Add buttermilk, almond extract, cinnamon, and nutmeg and beat well until batter is smooth. Dip bread into batter until evenly coated.
- Spray a skillet with cooking spray and heat over medium heat. Cook coated bread until golden brown, 4 to 5 minutes per side.
- Combine white sugar, water, and brown sugar in a saucepan; bring to a boil and cook for 1 minute. Remove saucepan from heat and cool syrup for 2 minutes. Stir maple-flavored extract and vanilla extract into syrup. Serve syrup over French toast.
Nutrition Facts : Calories 360.5 calories, Carbohydrate 74.6 g, Cholesterol 94.8 mg, Fat 4 g, Fiber 0.8 g, Protein 7 g, SaturatedFat 1.3 g, Sodium 290.5 mg, Sugar 60.4 g
BUTTERMILK FRENCH TOAST
Provided by Paul Grimes
Categories Egg Breakfast Brunch Kid-Friendly Quick & Easy Father's Day Buttermilk Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 200°F.
- 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.
- Heat 1 1/2 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 1 1/2 tablespoon butter between batches.
BISCUIT FRENCH TOAST WITH CINNAMON-ORANGE CANE SYRUP
Steps:
- For the syrup: Combine the golden syrup, cinnamon sticks, orange zest and juice in a small saucepan. Bring to a simmer over low heat. Remove from the heat and let steep for 30 minutes.
- Remove and discard the cinnamon sticks. Return the syrup to low heat, bring just to a simmer and whisk in the butter. Keep warm.
- For the French toast: Set a rack over a baking sheet and place inside the oven. Preheat the oven to 200 degrees F.
- Whisk together the eggs, egg yolks, half and half, vanilla and cinnamon in a bowl until smooth. Arrange the biscuits, cut-side up, in a single layer in a large baking dish and pour the custard over. Let the biscuits soak, turning several times, for at least 30 minutes at room temperature or up to 4 hours refrigerated. (These biscuits must be soaked through.)
- Heat half of the butter and oil in a large nonstick skillet over medium heat until the butter is melted and shimmering. Add 4 biscuit halves, cut-side down, and cook until deep golden brown, 4 to 5 minutes. Turn over and continue cooking until golden brown on the second side, another 3 to 4 minutes. (Don't rush the browning by turning up the heat the biscuits are dense and you want to cook them long enough to cook through.) Transfer the finished toasts to the baking rack. Repeat the process with the remaining butter, oil and biscuit halves.
- Serve the French toast with the syrup and a dusting of confectioners' sugar.
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
- Combine the flour, baking powder, baking soda and salt in a large bowl. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and gently mix until a dough just begins to come together.
- Scrape the dough onto a lightly floured counter and pat into a 10-by-12-by-1-inch rectangle. Use a 3-inch round cutter to cut out biscuits. Reroll the scraps and cut again.
- Put the biscuits on the prepared baking sheet, leaving a few inches between them, and brush the tops with cream. Bake until lightly golden brown, 12 to 15 minutes. Serve hot.
BUTTERMILK FRENCH TOAST
A combination of flavors that will leave you taste buds begging for more. A nice twist to french toast.
Provided by Upsidedown Again
Categories Breakfast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Beat eggs.
- Beat in buttermilk, almond extract and seasonings.
- Dip bread in batter, turning to coat both sides, and cook on a lightly oiled skillet until both sides are golden.
- Delicious topped with apple sauce, powdered sugar or syrup.
BUTTERMILK BISCUITS
"These biscuits are made from a recipe that's been in our family for years. They're simple to make and smell so good when baking! The wonderful aroma takes me back to those days when Mom made this meal-it's like I'm there in our family's kitchen again, with her busy at the stove."
Provided by Taste of Home
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 450°. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in shortening until mixture resembles coarse crumbs. Add buttermilk; stir just until the dough clings together. , Turn onto a lightly floured surface; knead gently, 10-12 times. Roll to 1/2-in. thickness; cut with a floured 2-in. round biscuit cutter. Place 1 in. apart on a greased baking sheet. Bake until lightly browned, 11-12 minutes. Serve warm.
Nutrition Facts : Calories 82 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 147mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
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- Whisk together eggs, milk, salt, sugar, vanilla, and cinnamon in a flat-bottomed pie plate or baking dish. Split biscuits in half and place a few at a time into the egg mixture and flip to make sure both sides of biscuits are well-coated.
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