RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2200
| View Recipe |
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| Recipe Name: |
Buttermilk French Toast |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
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| Course: |
Breakfast |
Used in Baskets: |
No |
| Base: |
Bread |
Kosher: |
No |
| Ethnicity: |
French |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.11
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
Griddle or frying pan |
| Suggested Sides: |
Serve with a fresh fruit compote, powdered sugar or maple syrup. |
| Comments: |
Buttermilk makes this toast light and fluffy. The Biscuit uses Sour Cream Potato bread for this recipe. Each serving is 2 slices of toast.
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Ingredients:
-1 fl oz oil, canola for griddle
1 Loaf bread, challah cut into 1-inch slices
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Directions:
Crack eggs into a large mixing bowl and add buttermilk, vanilla, cinnamon, nutmeg, salt, and sugar. Whisk with a wire whip until well combined.
Place a griddle or large sauté pan over medium-high heat. Brush canola oil over the griddle surface. Dip slices of bread into the batter. Place on griddle and cook until lightly browned on both sides. |
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| Nutrition per Serving: |
| Calories: |
177 |
Total Carbs: |
16.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
211.0 |
Fat: |
8.8 |
Protein: |
7.76 |
| Fiber: |
-0.19 |
Sodium: |
206.70 |
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