Buttermilk French Toast

Here's a breakfast or brunch treat your family and guests won't soon forget. This easy recipe can be sized up or down depending on the number of servings and the size of the appetites. Our favorite bread for french toast is Challah, but any good, sturdy bread will suit. Texas toast works well, too.
  • 2 eggs, lightly beaten
  • 1 cup buttermilk
  • 1/8 teaspoon salt
  • 1/4 cup shortening
  • 10 slices day-old bread
  1. Combine the eggs, buttermilk and salt in a shallow bowl or pie plate. Melt half of the shortening in a large skillet over medium-low heat.
  2. Working in batches of 3 or 4 slices each, dip the bread slices in the egg mixture, turning to coat both sides, but do not soak.
  3. Brown the bread on both sides in the hot melted shortening, and repeat with the remaining slices, adding more shortening as necessary.
  4. Serve at once with honey, syrup, jelly or preserves.
  5. Makes 10 slices.

Ready in: 25 Min

Recipe editor Patricia Mitchell