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Honey Buttermilk French Toast with Crème Fraîche and Berries

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While we love sweet breakfasts, we hate the sugar crash that usually comes with them. This almost custardy French toast won't do that to you. The buttermilk adds complexity as do the Cointreau and honey. If you're challah is a day or two old, make sure you allow a little more time for soaking in the egg mixture. 

Serves: 8
Time: About an hour and a half

Product Description


Honey Buttermilk French Toast
Serves 8

8 large eggs
2 cups buttermilk
½ tsp ground nutmeg
Pinch of salt
⅓ cup sugar
3 tbsp honey
1 tbsp Cointreau
Loaf of challah, cut into ½ inch slices
Grapeseed oil
2 tbsp butter
Crème fraîche, for serving
Fresh berries, for serving

1. Combine eggs, buttermilk, nutmeg, salt, sugar, honey and Cointreau in a mixing bowl. Whisk until thoroughly combined.
2. Arrange challah slices in a roasting pan. Pour buttermilk mixture over the bread. Cover and let sit, refrigerated at least an hour but up to 8 hours.
3. Place a large cast iron skillet over medium high and add a thin layer of grapeseed oil and butter. Once pan is hot, carefully lower the slices into the pan. Cook until golden brown on both sides. Serve immediately with crème fraîche and berries or keep warm in the oven on the lowest setting.


Additional Information

Additional Information

SKU buttermilk-french-toast


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