Buttermilk French Toast Recipe Epicuriouscom

Steps:

• Put oven rack in middle position and preheat oven to 425°F. Generously butter a 13- by 9-inch baking dish.
• Whisk together half-and-half, eggs, vanilla, salt, and 2 tablespoons sugar. Arrange baguette slices in 1 layer in dish and pour custard over bread. Turn bread slices over once or twice to coat and let stand at room temperature 30 minutes. Sprinkle top evenly with remaining tablespoon sugar and bake until custard is set and top is golden brown, 30 to 35 minutes.

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.

Steps:

• Mix the eggs, salt, sugar, and milk in a shallow dish or pie pan. Soak the bread in the mixture until soft, turning once. Cook on a hot, well-greased skillet or frying pan, turning to brown on each side.

Steps:

• Clarify butter: In a small heavy saucepan melt butter over low heat. Remove pan from heat and let butter stand 3 minutes. Skim froth and pour butter through a sieve lined with a double thickness of rinsed and squeezed cheesecloth into a bowl, discarding milk solids in bottom of pan.
• In a large bowl whisk together eggs, milk, vanilla, and rum. Transfer half of mixture to a large shallow baking dish (about 13 by 9 by 2 inches) and soak half of bread slices 10 minutes. Turn slices over and soak 10 minutes more. In another large shallow baking dish spread half of corn flakes and coat soaked bread slices on each side, transferring to a tray. Soak and coat remaining slices with remaining egg mixture and corn flakes in same manner.
• Preheat oven to 250°F.
• In a large heavy skillet heat 2 tablespoons clarified butter over moderate heat until hot but not smoking and cook 2 or 3 slices (or as many as will fit in one layer) 3 minutes on each side, or until puffed and golden brown. Transfer French toast as cooked to a baking sheet and keep warm in oven. Cook remaining slices in remaining butter in same manner.
• Sprinkle French toast with cinnamon sugar and serve with accompaniments.