Buttermilk, buttermilk. What to do with the extra buttermilk?
I feel like I always have extra buttermilk in the fridge after using it in a baking recipe. The usual go-to is to make pancakes, but I was kind of bored with that solution. So I whipped up some buttermilk french toast. Then I made a great apple topping using some lonely apples in the bottom of the crisper drawer to go with it. The family was pretty happy… and full!
I used regular, sliced wheat bread, but you can use whatever bread you want. If you use thicker, heartier bread, have the bread soak on the baking sheet a little longer.
Buttermilk French Toast with Apple Topping
Ingredients:
1/2 tsp. cinnamon
1 1/2 tsp. vanilla
3 Tbsp. brown sugar
1/4 tsp. Kosher salt
1 1/2 cups buttermilk
4 eggs
6-8 wheat bread slices
2-3 Tbsp. butter
3 Tbsp. Butter
2 Granny Smith apples, peeled, cored and thinly sliced
1/8 tsp. cinnamon
1 tsp. maple extract
3 tbsp. light brown sugar
1 cup water
Directions:
Whisk first 6 ingredients. Dip each piece of bread into batter and lay on a rimmed baking sheet. Continue with all your bread. Pour rest of batter evenly over top of bread. Let sit and soak until all the liquid is absorbed.
Heat a non-stick skillet with 3 Tbsp. butter. After melted, saute apple slices until beginning to soften. Add cinnamon, maple extract, water and maple flavoring. Toss, cover. Simmer until apples tender, about 5 minutes. Mix in the sugar until melted and bubbly. Stir until thickened. Take off heat and keep warm.
In another skillet, melt 1 tbsp. butter per bread batch. Brown the slices over medium heat until golden brown on both sides. Keep warm in the oven. Serve with apple topping and extra maple syrup.
– Posted using BlogPress from my iPad
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