This French Toast recipe is from Williams-Sonoma and it's always been my favorite. It calls for a baguette, but I had a loaf of cinnamon raisin bread to use and it was delicious! The buttermilk syrup is a new recipe that a friend introduced me to and now no other syrup is good enough- it's the best EVER.
1 day-old baguette, cut diagonally into slices
3/4 inch thick (or a loaf of cinnamon raisin bread)
6 eggs, lightly beaten
2 cups half-and-half (or you can substitute milk)
1 Tbs. vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 Tbs. firmly packed light brown sugar
Unsalted butter for cooking
Confectioners’ sugar for dusting
Blackberries or other berries for garnishing
Buttermilk syrup for serving
Directions:In a shallow baking dish, arrange the bread slices in a single layer. In a bowl, combine the eggs, half-and-half, vanilla, cinnamon, nutmeg and brown sugar and whisk until blended. Pour the mixture over the bread, then turn the slices over and let the bread absorb the remaining liquid.
Preheat a griddle according to the manufacturer's instructions and coat generously with butter. When the griddle is hot, cook the bread in batches (do not overcrowd) until golden and crisp, 3 to 4 minutes per side.
Transfer the French toast to a warmed platter, dust with confectioners' sugar and garnish with berries. Serve immediately with buttermilk syrup alongside. Serves 4.
1 stick butter
1/2 c. buttermilk
3/4 c. sugar
1 t. vanilla
1 t. baking soda
Melt butter in saucepan over medium heat. Add buttermilk and sugar; bring just to a boil. Remove from heat and stir in vanilla and baking soda. Serve warm, and restrain yourself from drinking the entire pan. You WILL want to.