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Home » Recipes » Pancakes, Waffles and French Toast

Leftover Buttermilk French Toast

Published: Nov 1, 2023 by Jennifer

Jump to Recipe Print Recipe

Got extra buttermilk? Then you need to make this Leftover Buttermilk French Toast! Just swap out your traditional milk or half-and-half with tangy buttermilk for a little kick. This buttermilk French toast is gently spiced with vanilla and cinnamon, but the buttermilk is the real star of the show. Add your favorite toppings, and you have an easy no-waste breakfast!

OK, can we talk about the elephant in the room? And by elephant, I mean that quart of buttermilk you bought, only to use a tiny amount for your favorite recipe. Am I right?

My supermarket used to carry half pints of buttermilk, but those days are gone. So now, I'm always stuck with way too much buttermilk. Then weeks later, in the dreaded corner of the fridge, I find the corpse of my once fresh buttermilk.

Now when I am making a batch of pancakes or my favorite banana bread, I know I can sleep well because I have the ultimate recipe for my leftover buttermilk- French toast! I just swap out milk for buttermilk, and I have another wow breakfast! Bonus- buttermilk adds a bit of tang to the French toast, and it's pretty awesome.

Jump to:
  • What is French toast?
  • Why this recipe works
  • Ingredient notes
  • Equipment
  • Buttermilk French toast step-by-step
  • 📝Top tip for French toast success
  • Substitutions and variations
  • What to serve with French toast
  • Storage
  • FAQ
  • Looking for French toast pairings?
  • 📖Recipe

What is French toast?

French toast, also known as "eggy bread," is a popular breakfast dish made from sliced bread soaked in a mixture of beaten eggs and milk, then cooked until golden brown. In this version, we simply use buttermilk in place of the milk to form the eggy custard.

Why this recipe works

  • Uses up that leftover buttermilk!
  • Easy to make
  • Can be made in one bowl (shallow pan)
  • Buttermilk makes this French toast extra tender and provides a nice tang
  • You can customize the flavors
  • Kids and adults will love it

Ingredient notes

Here is what you will need to make this buttermilk French toast.

Ingredients for buttermilk French toast.
  • Eggs- Used in combination with the buttermilk to make a custard.
  • Buttermilk- Grab that leftover buttermilk! You can use low-fat or full-fat varieties.
  • Salt-To balance out the sweetness.
  • Vanilla- Use pure vanilla extract, vanilla bean paste, or get fancy and use a fresh vanilla bean.
  • Cinnamon-Adds a little warm spice.
  • Bread- Opt for a nice thick bread (challah, brioche, or Texas toast are great options).
  • Butter for cooking

See the recipe card for quantities.

Equipment

Grab a shallow bowl or baking pan large enough to soak the bread slices. In addition, you will need an electric griddle or non-stick skillet or pan to cook the French toast.

Buttermilk French toast step-by-step

Here are the steps needed to make a successful buttermilk French toast. Full instructions are located in the recipe card.

Custard for French toast in a white shallow bowl.

In a shallow bowl, add the eggs, buttermilk, salt, vanilla, and cinnamon.

Mixed custard for French toast in a white shallow bowl.

Whisk thoroughly to combine.

Bread being dipped into an egg custard for French toast.

Dip the bread into the egg mixture, coating both sides. Do not let it get too saturated.

Bread dipped in custard being drained of excess custard over a white bowl.

Allow some of the egg mixture to drip off before cooking.

Sizzling butter in a frying pan.

Heat the butter in a non-stick skillet.

Soaked bread in a frying pan cooking for French toast.

When the butter starts to sizzle, add the bread.

Golden brown cooked French toast in a frying pan.

Cook until golden brown on one side. Flip and repeat on the other side.

📝Top tip for French toast success

Dip only one slice of bread at a time. That way you can control how saturated the bread gets. Don't forget to allow some of the excess egg mixture to drip off.

Substitutions and variations

  • Buttermilk: Although there are numerous substitutions for buttermilk, I wouldn't go out of your way to make one here. The whole point is to use up that pesky leftover buttermilk. If you just want to make a delicious French toast, use milk or half and half in place of the buttermilk.
  • Spices: You can customize the spices to suit your taste. Nutmeg, allspice, or even pumpkin pie spice can be used instead of or in addition to the cinnamon.
  • Bread- Instead of sliced bread, get creative and use croissants, English muffins or even dinner rolls.

What to serve with French toast

Whether you are team maple syrup or team butter and maple syrup, here are a few more suggestions to make your French toast stand out.

  1. Maple syrup: This is a classic topping for French toast. Sweet and simple!
  2. Fresh fruit: Sliced strawberries, blueberries, bananas, raspberries, or any other favorite fruit can be a great addition.
  3. Whipped cream: A dollop of whipped cream can make your French toast feel more indulgent.
  4. Powdered sugar: One of my personal favorites.
  5. Nuts: Chopped nuts like almonds, pecans, or walnuts add some great texture.
  6. Yogurt: Top with Greek or flavored yogurt.
  7. Whipped butter: Flavored butter, like my sweet strawberry butter, is a perfect match.
  8. Compote or jam: Sweet and fruity jam, like this blueberry or strawberry one, is a match made in heaven. Try melting it slightly and pouring it like syrup.

Storage

French toast is best eaten right away, but you can store cooked French toast in the fridge for 3-4 days. To reheat, gently warm in the microwave or pan-fry on the stove until warmed through.

To freeze, simply place cooled slices on a baking sheet and place them in the freezer. Once frozen, you can remove them to a freezer-safe bag for easier storage. To reheat, place in the oven at 350°F for 8-10 minutes until heated through.

FAQ

Why isn't my buttermilk and egg mixing well?

When eggs are added to very cold buttermilk, you may see some curdling or thickening. Be sure to bring your buttermilk to room temperature, so that the eggs will dissolve when whisked.

My French toast is soggy. What did I do wrong?

A couple of things may contribute to soggy French toast. First, choose a good thick bread. Challah, brioche, Texas toast, or a thick white bread work best. If the bread is too thin, it will absorb all the buttermilk and egg custard too soon, causing your French toast to be soggy. Second, make sure you only coat each slice of bread in the buttermilk mixture at a time, allowing the excess to drip off. You want both sides of the bread to be wet, but not saturated.

Looking for French toast pairings?

Try some of my favorites.

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Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.

📖Recipe

Buttermilk French toast layered on a white plate with strawberries.

Leftover Buttermilk French Toast

Got extra buttermilk? Then you need to make this Leftover Buttermilk French Toast! Just swap out your traditional milk or half-and-half with tangy buttermilk for a little kick. This buttermilk French toast is gently spiced with vanilla and cinnamon, but the buttermilk is the real star of the show. Add your favorite toppings, and you have an easy no-waste breakfast!
5 from 3 votes
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Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Breakfast
Cuisine American
Servings 4 (2 slices each)
Calories 489 kcal

Equipment

  • shallow bowl
  • whisk
  • non-stick skillet or griddle
  • measuring cups and spoons

Ingredients
 

  • 4 large eggs, room temperature
  • ½ cup buttermilk, room temperature
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon Kosher or fine sea salt
  • 8 slices thick bread (brioche, challah, Texas toast)
  • 2-4 tablespoon butter for cooking
  • additional butter and maple syrup for serving

Instructions
 

  • In a shallow bowl, whisk together the eggs, buttermilk, vanilla, cinnamon, and salt.
    4 large eggs, room temperature, ½ cup buttermilk, room temperature, 1 teaspoon pure vanilla extract, ¼ teaspoon ground cinnamon, ⅛ teaspoon Kosher or fine sea salt
  • Take each slice of bread and dip it in the egg mixture, coating both sides. Do not oversaturate. Allow some of the excess liquid to drip off.
    8 slices thick bread
  • In a large non-stick skillet (or griddle), heat the butter over medium heat until sizzling. Add the soaked bread and cook until golden brown, about 2-3 minutes. Flip and cook on the other side, for another 1-2 minutes. Remove from the heat and serve warm, with butter and maple syrup if using.
    2-4 tablespoon butter for cooking, additional butter and maple syrup for serving

Notes

Tips for Success:
  • Do not oversaturate the bread. Dip, then coat both sides, allowing the mixture to drip off.
  • Dip one slice of bread at a time, so you don't accidentally oversaturate.
Storage
French toast is best eaten right away, but you can store cooked French toast in the fridge for 3-4 days. To reheat, gently warm in the microwave or pan-fry on the stove until warmed through.
To freeze, simply place cooled slices on a baking sheet and place them in the freezer. Once frozen, you can remove them to a freezer-safe bag for easier storage. To reheat, place in the oven at 350 for 8-10 minutes until heated through.

Nutrition*

Serving: 2 slicesCalories: 489kcalCarbohydrates: 74.2gProtein: 19.3gFat: 9.2gCholesterol: 187mgSodium: 856mgPotassium: 116mgFiber: 4.1gSugar: 10.1gCalcium: 464mgIron: 5mg

*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.

Have you tried this recipe?Leave a comment below and share a photo on Instagram. Tag @brunchandbatter or hashtag it with #brunchandbatter

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Comments

    5 from 3 votes (2 ratings without comment)

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    Recipe Rating




  1. Rebecca says

    August 17, 2024 at 10:02 am

    5 stars
    OMG I will never make french toast another way! I have been making french toast for 25 years but when my daughter asked for it for breakfast this morning, I noticed that leftover buttermilk in the fridge and thought hmm.... I stumbled across your recipe and man, was it perfect! My kids devoured it! I've always used regular milk and it's so thin but the buttermilk created almost a custard to dip the bread in. It was incredible! The only thing I didn't have on hand was thick bread so I had to use white sandwich bread but I will be sure to get some and try this again soon!

    Reply
    • Jennifer says

      August 17, 2024 at 11:33 am

      Wowee! I love this. So glad you loved it!

      Reply
Author looking at the camera holding eggs.

About Jennifer

Oh hey there! I'm Jennifer, the recipe developer, blogger, and food photographer behind Brunch and Batter. I've been a seasoned home cook (and nurse) for over 25 years, specializing in unique breakfast recipes, updated lunch classics, and simple, no-fuss desserts. I'm so glad you found me! Read more...

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