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.
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 FRENCH TOAST WITH HOMEMADE CINNAMON - RAISIN BREAD
A new twist on the classic French toast, using buttermilk for a bit of extra "oomph"! For a chef's treat (which was my favourite part growing up) pour the leftover egg mixture into the pan and cook until crispy on the bottom and set on the top like an omelette. Serve alongside the French toast (with Recipe #481638 or maple syrup, of course!).
Provided by YummySmellsca
Categories Breakfast
Time 35m
Yield 2 adult portions, 2 serving(s)
Number Of Ingredients 8
Steps:
- On the lowest setting of your toaster, toast the slices of bread until just slightly "blonde" in colour and dry on the surface. Set aside.
- In a shallow dish, whisk together the vanilla, cinnamon and brown sugar to evenly distribute the cinnamon.
- Add the buttermilk and eggs and whisk to combine.
- Place a large frying pan (we use non-stick but cast iron would be awesome) over medium heat and add 1 tbsp of the butter.
- Two slices at a time, dip the toasted bread into the egg mixture and allow them to soak about 30 seconds on each side.
- When the pan is hot, add the soaked slices and cook for 5 minutes per side.
- Repeat with remaining bread, egg mixture and butter.
Nutrition Facts : Calories 303.5, Fat 21.5, SaturatedFat 10.7, Cholesterol 404.9, Sodium 287.5, Carbohydrate 11, Fiber 0.3, Sugar 10.1, Protein 14.5
CINNAMON RAISIN FRENCH TOAST
Any bread is lovely in this buttermilk batter.
Provided by Martha Stewart
Number Of Ingredients 10
Steps:
- Whisk together eggs, buttermilk, vanilla, cinnamon, nutmeg, and salt in a medium bowl; set aside.
- Place bread in a shallow baking dish large enough to hold the bread slices in a single layer. Pour egg mixture over bread; soak 10 minutes. Turn slices over; soak 10 minutes more or until soaked through.
- Preheat oven to 250 degrees. Place a wire rack on a baking sheet; set aside. Heat 1 tablespoon butter and 1 tablespoon vegetable oil in a large skillet over medium heat. Fry half the bread slices until golden brown, 2 to 3 minutes per side. Transfer to wire rack; place in oven while cooking remaining bread. Wipe out skillet; repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Serve warm with maple syrup, if desired.
CINNAMON RAISIN BREAD
I just had this passed on to me, i haven't tried it yet, but it sounds so easy to make.Will give it a shot tonight. I put the servings as 24 as it makes 2 loafs, about 12 slices each.
Provided by sherri H
Categories Breads
Time 1h10m
Yield 2 loafs, 24 serving(s)
Number Of Ingredients 9
Steps:
- In large bowl combine flour,soda and salt.
- In mixing bowl beat 1-1/2 cups sugar and oil, beat in eggs and buttermilk untill combined.
- Stir into dry ingredients just untill moistened.
- Fold in raisins.
- Combine cinnamon and remaining sugar-set aside.
- Spoon 1/2 the batter into 2 greased loaf pans, sprikle with 1/2 of the reserved cinnamon-sugar.Repeat layers.
- Cut through batter with knife to swirl.
- Bake at 350 for 55-60 min or untill toothpick in center coes out clean.
- Cool in pans 10 min before removing to wire racks.
Nutrition Facts : Calories 204.4, Fat 5.3, SaturatedFat 0.9, Cholesterol 16.3, Sodium 230.1, Carbohydrate 36.2, Fiber 0.8, Sugar 19.5, Protein 3.5
CINNAMON RAISIN QUICK BREAD
Cinnamon and raisins bring heartwarming flavor to this mildly sweet bread. It's ideal for an on-the-go breakfast or a quick snack before dinner. -Flo Burtnett, Gage, Oklahoma
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (12 slices each).
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, combine flour, 1-1/2 cups sugar, soda and salt. In a small bowl, whisk eggs, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in raisins. Combine cinnamon and remaining sugar; set aside. , Spoon half the batter into 2 greased 8x4-in. loaf pans. Sprinkle with half of the reserved cinnamon sugar; repeat layers. Cut through batter with a knife to swirl. , Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks. Freeze option: Wrap cooled bread in foil and freeze for up to 3 months. To use, thaw at room temperature.
Nutrition Facts : Calories 204 calories, Fat 5g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 231mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
BUTTERMILK CINNAMON BREAD
"Cinnamon swirled through the batter gives this bread its pretty pattern", informs Aloma Robinson from Clarkston, Michigan. "It looks so fancy yet is very simple. It freezes well, too."
Provided by Taste of Home
Time 1h10m
Yield 2 loaves or 5 mini loaves.
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour, baking soda and salt. In a small bowl, combine oil and 1-1/2 cups sugar. Add buttermilk and eggs; mix well. Stir into dry ingredients just until moistened. Fill two greased 8x4-in. or five greased 5-3/4x3x2-in. loaf pans about a third full. Combine cinnamon and remaining sugar; sprinkle half over the batter. Top with remaining batter and cinnamon-sugar. Swirl batter with a knife. Sprinkle with nuts. , Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks.
Nutrition Facts : Calories 160 calories, Fat 4g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 173mg sodium, Carbohydrate 29g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
THE BEST RAISIN BREAD FRENCH TOAST
What a wonderful breakfast to make. The best day is Sunday when you wake up and just want to take it easy all day.
Provided by Alexis Mom
Categories One Dish Meal
Time 14m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In large bowl, combine all french toast ingredients except the bread and beat until smooth.
- Spray large nonstick skillet or griddle with nonstick cooking spray.
- Heat over medium high heat until hot.
- Dip each slice of bread in egg mixture and add to skillet.
- Cook 2 to 4 minutes on each side or until golden brown.
- Top each serving with banana slices and pecans and drizzle with syrup.
WORLD'S BEST CINNAMON RAISIN BREAD (NOT BREAD MACHINE)
This is the best Cinnamon Raisin Bread I've ever had! It really has a great consistency and smells WONDERFUL while baking. I made this for the first time about a year ago and since it makes 3 loaves, I gave one to my neighbor. Now she asks for it constantly and since it is so fun to make, I oblige her, plus I get to keep the other 2 loaves!
Provided by Lydia Holton
Categories Yeast Breads
Time 3h45m
Yield 3 loaves, 36 serving(s)
Number Of Ingredients 13
Steps:
- Warm the milk in a small sauce pan on the stove until it just starts to bubble, stirring occasionally.
- Remove from heat.
- Let cool until lukewarm, about 120-125 degrees.
- Dissolve yeast in warm water and set aside until yeast is frothy, about 10 minutes or so (make sure your water is at the correct temperature or the yeast won't activate.) Then mix in eggs, sugar, butter salt and raisins (stir in the cooled milk slowly so you don't cook the eggs.) Add the flour gradually to make a stiff dough.
- Knead the dough on a lightly floured surface for a few minutes until smooth.
- Place in a large, buttered, mixing bowl and turn to grease the surface of the dough.
- Cover with a warm, damp cloth and let rise (I like to let my bread rise in the oven with the light on. It has just the right amount of heat and keeps the bread out of drafts.) Allow to rise until doubled, usually about 1 1/2 hours.
- Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.
- Moisten the dough with 2 tablespoons milk and rub all over the dough with your hands.
- Mix together 1 cup of sugar and 3 tablespoons cinnamon and sprinkle mixture evenly on top of the moistened dough.
- Roll up tightly (the long way).
- The roll should be about 3 inches in diameter.
- Cut into thirds, and tuck under ends and pinch bottom together.
- Place loaves into well greased (you can use Crisco or butter for this) 9 x 5 inch pans and lightly grease tops of loaves.
- Let rise in warm place, uncovered, again for about an hour.
- Bake at 350 degrees for 45 minutes or until loaves are lightly browned and sound hollow when tapped.
- Remove from oven and let cool on rack.
- Take melted butter and spread over tops of loaves.
- After about 20 minutes, lay loaves on their sides and remove from pans.
- Allow to cool before slicing.
Nutrition Facts : Calories 189.6, Fat 4.3, SaturatedFat 2.5, Cholesterol 25.5, Sodium 83.4, Carbohydrate 34, Fiber 1.4, Sugar 10.8, Protein 4.1
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