I have something bold to say: when a recipe calls for buttermilk, use it. All the substitutions in the world (and I’ve tried quite a few of them) don’t do it justice. Yes, you can get by without it. Your waffles, cake, muffins, whatever will still be edible. But they won’t be near as wonderful.

I get that buttermilk isn’t something you always have on hand. So on the occasion that you encounter it on a list of ingredients it seems excessive, expensive. You’ll use some and the rest will go to waste. I promise the resulting moisture and texture and flavor of whatever you’re making will be worth the cost and inconvenience. And here’s your solution for the rest: french toast.

Buttermilk french toast batter never crossed my mind. Until I came across this recipe and I had to try it right away. And I was hooked. I’ve made it three or four times over the last few months (which is unheard of for me who is always concocting something new) and still not grown sick of it! The buttermilk (and vanilla and cinnamon) gives it an extra boost of deliciousness.

p.s. A few other uses for your buttermilk: Chocolate Cake with Chocolate Buttercream Frosting, Flaky Whole Wheat Biscuits, BBQ Chicken Chopped Salad with Cream Avocado Dressing, Browned Butter Blueberry Muffins, and Autumn Chicken and Vegetable Cobbler

Buttermilk French Toast

INGREDIENTS

3/4 cup buttermilk
2 large eggs
1 tsp. sugar
1/2 tsp. pure vanilla extract
1/8 tsp. salt
dash cinnamon

6-8 thick slices challah or french bread (preferably whole grain)
butter or coconut oil, for cooking

butter, warm maple syrup, powdered sugar, and fresh berries, etc. for serving

DIRECTIONS

1. In a pie dish or square pan, whisk to combine the buttermilk, eggs, sugar, vanilla, salt, and cinnamon.

2. Preheat griddle or skillet to medium heat. Brush with butter or coconut oil.

3. Dip both sides of the bread in the egg mixture until coated thoroughly. (Alternately, the bread can be soaked in the egg mixture for up to 20 min, turning occasionally.) Drain off the excess liquid and place the slices on the preheated griddle. Cook for several minutes on the first side, until golden. Flip and cook another few minutes on the other side until puffed and golden. Serve warm with butter, maple syrup, powdered sugar, and fresh berries. (NOTE: If you are working in batches, cooked french toast can be kept warm on a sheet tray in a 250 F oven.)

Serves 2-3.

(Adapted from Gourmet and The Sprouted Kitchen)