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Buttermilk French Toast

Source of Recipe


From "Special Occasions: The Best of Martha Stewart Living"



List of Ingredients



• 8 large eggs
  
• 2 cups buttermilk
  
• ½ tsp cinnamon
  
• Freshly grated nutmeg
  
• Pinch of salt
  
• ½ cup sugar
  
• 2 loaves French bread
  
• Butter or vegetable oil for frying
  






Instructions



1. Combine eggs, buttermilk, cinnamon, nutmeg, salt, and sugar in a medium bowl. Whisk together until thoroughly combined.
   
   
2. Cut bread on an angle into ¾-inch-thick slices. Thoroughly soak in egg mixture. Chill, covered, on a baking sheet for 1 hour.
   
   
3. In a large frying pan over medium heat, heat a small amount of butter or vegetable oil. Cook slices in batches until golden brown on both sides. Keep warm in oven on lowest setting until ready to serve. Serve with butter and Warm Berry Compote (recipe follows).
   
   Serves 10
   
   
   Warm Berry Compote:
   
   This compote, a fresh alternative to maple syrup, is also delicious with pancakes or waffles.
   
   • 2 tsp unsalted butter
   • ½ cup sugar
   • 2 Tbsp fresh orange juice, strained
   • ½ pint fresh blueberries, washed and picked over
   • ½ pint fresh raspberries
   • ½ pint fresh blackberries
   • 1 pint fresh strawberries, washed, hulled, and cut in half
   
   In a medium sauté pan over medium heat, melt butter. Add sugar and orange juice; cook until sugar begins to dissolve, about 2 minutes.
   
   Add blueberries and cook until they begin to release juice, about 1 minute. Add raspberries, blueberries, and strawberries, and cook until soft and ready to burst, about 2 minutes, depending on ripeness.
   
   Shake pan gently or use a rubber spatula to stir carefully (do not crush berries). Serve immediately.
   
   Serves 10