Buttermilk French Toast
1 ½ cups buttermilk
2 large cage free eggs
1 teaspoon Vanilla
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Pinch of fine grain sea salt
1 loaf French bread
Combine the first 6 ingredients in medium size mixing bowl and
beat with fork or French whip until frothy.
Slice the bread in ¾ inch thick slices discarding the end pieces.
Feed them to the birds out on the deck.
Heat griddle or pan to medium high heat, add 2 tablespoons of unsalted butter, it’s hot enough when the butter gets bubbly and starts to pop, don’t let it brown.
Dip the sliced bread into the egg mixture, one slice at a time and place into the hot skillet.
Cook until you can smell the aroma of cinnamon and nutmeg and the toast is golden brown in color, flip bread over & let it cook for the same amount of time on this side.
Place on plate , dust with powdered sugar, top with unsalted butter, maple syrup…and enjoy the essence and flavors of earlier times, when life moved at a slower, kinder pace.
It’s a great way to start (or end) a day!