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Cinnamon-Raisin French Toast

Any bread is lovely in this buttermilk batter.

Recipe information

  • Yield

    serves 6

Ingredients

6 large eggs
1 1/2 cups buttermilk
2 tablespoons pure vanilla extract
1/2 teaspoon ground cinnamon
Pinch of ground nutmeg
Pinch of salt
6 1-inch-thick slices cinnamon-raisin bread, preferably day-old
2 tablespoons unsalted butter
2 tablespoons vegetable oil
Pure maple syrup (optional)

Preparation

  1. Step 1

    Whisk together the eggs, buttermilk, vanilla, cinnamon, nutmeg, and salt in a medium bowl; set aside.

    Step 2

    Place the bread in a shallow baking dish large enough to hold the bread slices in a single layer. Pour the egg mixture over the bread; soak 10 minutes. Turn the slices over; soak 10 minutes more, or until soaked through.

    Step 3

    Preheat the oven to 250°F. 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 the wire rack; place in the oven while cooking the remaining bread. Wipe out the skillet; repeat with the remaining butter, oil, and bread. Serve warm with maple syrup, if desired.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsFrenchEuropeanMainBreakfastBrunchVegetarianNut FreeFryCookbooks
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