Before food editor and stylist Paul Grimes came up with this recipe, we admit that we had never thought of making French toast with buttermilk. But when he whipped up a batch using the leftover buttermilk from the Skillet Corn Bread, we were shocked by how delicious it was. It turns out that the buttermilk permeates the challah with a subtle tang that partners beautifully with dusky maple syrup. Consider us converted.
1 1/2 cupswell-shaken buttermilk
4large eggs
3tablespoonssugar
1/4teaspoonsalt
12(1/2-inch-thick) slices challah (from a 1-lb loaf; not end slices)
4 1/2tablespoonsunsalted butter, divided
Accompaniment:
warm maple syrup
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.