Buttermilk French Toast

I absolutely love mornings, especially breakfast.

Aaron, on the other hand, does not like mornings. One word: Mr. Grinch.

I have learned that once Aaron gets some food in his belly he feels much better. I usually indulge him by getting up early and making pancakes, waffles, hot cereal, or buttermilk french toast (which is one of our all-time favorites).

A few months ago, I found this recipe for buttermilk french toast, and we have made it at least once a week since then. Why does buttermilk make a difference?
Well, let me tell you! The buttermilk adds a tangy flavor that compliments the cinnamon, vanilla, and maple syrup. Plus, it makes the egg mixture a little thicker, which makes it stick to the bread better and makes the bread less soggy. Yay for buttermilk!

Moral of the story? Feed your man, tame the beast.

Buttermilk French Toast

Adapted from Sprouted Kitchen

3 eggs
1 tsp. vanilla extract
2 tsp. muscavado or brown sugar
pinch of cinnamon
pinch of salt
3/4 cup buttermilk
4 slices whole grain bread (1/2'' slices if using fresh)

Butter or coconut oil

Maple syrup

In a glass pie pan or square pan whisk the egg and vanilla very well. Whisk in the sugar, cinnamon, salt and buttermilk until completely combined.

In a cast iron or pan of choice, warm a small pat of butter or coconut oil over medium heat, to coat the bottom of the pan. Dredge the pieces of bread in the custard, flipping a few times to be sure they're coated. Allow any excess to drip off, and add the bread to the hot pan. Allow to cook for about 2 minutes on one side, when the bottoms are golden and toasty, flip it to the other side, cover and cook another 2-3 minutes until the bottom is toasted dry and when you push on the center, you can tell it's not soggy. It will be tender, but no liquid should squish out.

Drizzle with maple syrup and whatever toppings your heart desires. 

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