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Cinnamon - Buttermilk French Toast with Strawberries
 

Servings: Makes 4 servings

1-1/4 cups low-fat buttermilk
2 eggs
1 teaspoon grated orange zest
1/4 teaspoon vanilla extract
2-3 tablespoons butter
12 slices Aunt Hattie's Cinnamon Raisin  Bread
1 cup sliced strawberries
  Powdered sugar (optional)
  Maple syrup

 

  1. Whisk buttermilk, eggs, orange zest and vanilla in shallow dish. (Mixture will be thicker than traditional French toast batter.)

  2. Melt 1 tablespoon butter in large nonstick skillet over medium heat. Dip bread slices, 1 at a time, briefly in egg mixture, turning over to allow egg mixture to coat both sides. Place 3 dipped bread slices at a time in skillet.

  3. Cook 3 minutes on each side or until golden brown. Repeat with remaining bread slices, adding more butter to skillet as needed for each batch.

  4. For each serving, top 3 slices French toast with 1/4 cup strawberries. Sprinkle with powdered sugar. Serve with maple syrup.

  5. Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes

To keep French toast warm while cooking remaining batches, preheat large heatproof platter or baking sheet in 200°F oven. Place French toast in single layer on platter or baking sheet in oven until ready to serve.

Citrus zest is the colored part only of the peel; do not grate the white pith, which is bitter. To easily grate zest, use a fine rasp grater or the smallest holes on a box grater.

This recipe is a great way to use leftover buttermilk.





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