French Toast Buttermilk Syrup Recipes

BUTTERMILK FRENCH TOAST WITH MAPLE SYRUP

Steps:

• Beat eggs in a bowl until smooth. Add buttermilk, almond extract, cinnamon, and nutmeg and beat well until batter is smooth. Dip bread into batter until evenly coated.
• Spray a skillet with cooking spray and heat over medium heat. Cook coated bread until golden brown, 4 to 5 minutes per side.
• Combine white sugar, water, and brown sugar in a saucepan; bring to a boil and cook for 1 minute. Remove saucepan from heat and cool syrup for 2 minutes. Stir maple-flavored extract and vanilla extract into syrup. Serve syrup over French toast.

BUTTERMILK FRENCH TOAST

Steps:

• Preheat oven to 200°F.
• Whisk together buttermilk, eggs, sugar, and salt in a bowl. Pour into a large 4-sided sheet pan, then add bread in 1 layer and soak, turning occasionally, until bread has absorbed all liquid but is not falling apart, about 20 minutes.
• Heat 1 1/2 tablespoon butter in a 12-inch nonstick skillet over medium-high heat until foam subsides. Transfer 4 bread slices with a slotted spatula to skillet and cook, turning once, until slightly puffed and golden brown, about 3 minutes total. Transfer to a large shallow baking pan and keep warm in oven. Cook remaining bread in 2 batches, adding 1 1/2 tablespoon butter between batches.

VERY VANILLA FRENCH TOAST

Steps:

• For syrup, melt butter in saucepan over medium heat. Add buttermilk, corn syrup, and sugar. Stir and bring to a boil. Cook, stirring constantly for 1 minute.
• Remove from heat; add vanilla and baking soda. Syrup will be foamy. Let stand for 5-10 minutes.
• Meanwhile, in a shallow dish, whisk together milk, pudding mix, egg, and cinnamon for 2 minutes or until well blended.
• Melt butter on hot griddle or in a skillet. Dip bread in mixture, coating both sides.
• Cook over heat for 2-4 minutes on each side or until golden brown.
• Serve with syrup and powdered sugar or with fresh fruit and whipped cream.
• Store leftover syrup in refrigerator.

CREME BRULEE FRENCH TOAST WITH BUTTERMILK SYRUP

Steps:

• In a small saucepan melt butter, brown sugar, and corn syrup over medium heat until smooth, stirring occasionally. Pour mixture onto large, greased jelly roll pan (18x13x1). Spread to cover surface. Place 12 slices Texas toast bread in a single layer to cover pan. Mix together Eggs, cream, salt, and vanilla . Spon mixture over each piece of bread. Cover and refrigerate overnight. Bake uncovered at 350°F for about 30 minutes. Remove from pan and serve. If not serving immediately, turn each slice of bread over (this will prevent bread from sticking to the bottom of the pan).
• To make syrup: Mix all ingrediaents except vanilla and heat in saucepan to boiling. Boil 5 minutes stirring constantly. Remove from heat and add vanilla.