This buttermilk French toast uses just seven simple ingredients to make a fluffy, comforting breakfast. Thick slices of brioche soak briefly in a seasoned mixture of eggs, buttermilk, cinnamon, nutmeg, sugar and vanilla, then are browned in butter until crisp and golden. I love serving it with fresh berries and a generous drizzle of maple syrup — it’s especially lovely for a holiday or weekend brunch.
Although much of my site focuses on desserts, I’m a big breakfast fan. I especially enjoy an indulgent morning spread of pancakes, waffles or French toast. This buttermilk version tastes like something you might be served at a cozy inn — rich, tangy and perfectly tender. I started experimenting with richer custards after trying a heavy-cream French toast recipe, then swapped in buttermilk and loved the tangy depth it adds.
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Why you’ll love this recipe!
- Simple Ingredients: Only seven pantry-friendly items are needed to make classic, flavorful French toast.
- Crowd-Pleaser: This recipe scales easily, making it ideal for serving a group.
- Quick and Easy: Whisk a custard, soak the bread, pan-fry until golden, and keep finished slices warm in the oven — effortless and fast.
Grab your ingredients
- Eggs: Create the base of the custard that coats the bread.
- Buttermilk: Adds a subtle tang and tenderizes the toast.
- Ground cinnamon: A warm spice that pairs beautifully with maple syrup.
- Vanilla extract: Enhances the custard’s flavor.
- Sugar: A touch of granulated sugar sweetens the mixture.
- Brioche or challah: Day-old, thick-sliced brioche is ideal because it soaks up the custard and yields a fluffy interior with a crisp exterior.
Substitutions & Additions
- Bread: Swap brioche for challah or a chocolate chip brioche for a sweeter option. In a pinch use sandwich bread.
- Sugar: Light brown sugar can be used for a deeper, caramel note.
- Spices: Try pumpkin spice, cardamom, or your favorite spice blend.
- Liquid: If you don’t have buttermilk, heavy cream or whole milk work — heavy cream will make the toast richer.
- Bourbon: Add 1–2 tablespoons for a grown-up twist.
How to make this recipe
- Step 1: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. In a shallow bowl whisk together eggs, buttermilk, vanilla, sugar, cinnamon, nutmeg and salt until smooth.
- Step 2: Heat butter in a nonstick skillet over medium heat. Dip one slice of bread at a time into the custard, letting one side soak for about 20 seconds.
- Step 3: Flip the bread and let the other side soak for about 20 seconds so it’s well saturated but not falling apart.
- Step 4: Place the soaked bread in the hot skillet and cook until golden brown, about 2 minutes per side. Adjust the heat if the slices are browning too quickly.
- Step 5: Transfer cooked slices to the prepared baking sheet and keep them warm in the oven while you finish the rest of the batch.
- Step 6: Serve immediately with warm maple syrup and fresh fruit.
My Top Tips
- Watch the pan temperature; reduce heat to medium-low if the toast is browning too fast.
- Dip and soak one slice at a time for about 20 seconds per side so the bread soaks evenly.
- Let excess custard drip off before frying to avoid soggy centers.
- Use a shallow bowl for easier dipping — a wide pasta bowl works well.
Serving Suggestions
- Seasonal Pairing: Pair with a pumpkin spice latte for a cozy fall breakfast.
- Fresh Fruit: Top with raspberries, blueberries or sliced strawberries; a little lemon zest adds brightness.
- Breakfast Spread: Serve alongside waffles, cinnamon rolls or pancakes for a larger brunch.
- Toppings: Warm maple syrup is classic, but butter, whipped cream, powdered sugar or jam are all great options.
Storage & Freezing
French toast is best fresh but will keep in an airtight container in the refrigerator for 2–3 days. Reheat in a nonstick skillet or briefly in the microwave before serving.
Make these breakfast recipes next!
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Sweet Cream Pancakes
-
Bakery Style Vanilla Muffins with Oil
-
Chocolate Cherry Smoothie (5 minutes)
-
Cinnamon Rolls with Apple Pie Filling
Made This Recipe?
Please leave a rating and review below! If you share on social media, tag @alpineella so I can see your creations. Thank you — Ella.
Recipe
Easy Buttermilk French Toast with Brioche Bread
Ella Gilbert
Equipment
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Skillet
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Baking Sheet
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Shallow Bowl
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Whisk
Ingredients
- 2 tablespoons butter
- 8 pieces brioche bread or challah
- 3 large eggs
- ½ cup buttermilk
- 1.5 teaspoon vanilla extract
- 2 tablespoons granulated sugar
- ¾ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon kosher salt
Instructions
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Preheat the oven to 400℉/200℃ and line a baking sheet with parchment paper.
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Whisk the eggs, buttermilk, vanilla, sugar, cinnamon, nutmeg, and salt in a shallow bowl until smooth.
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Melt butter in a skillet over medium heat.
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Dip one slice of bread at a time, soaking each side for about 20 seconds, then let excess drip off.
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Cook the soaked bread in the skillet until golden, about 2 minutes per side.
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Transfer finished slices to the prepared baking sheet and keep warm in the oven while you finish the rest.
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Serve warm with maple syrup and fresh fruit.
Notes
Bread: Day-old, slightly stale brioche or challah absorbs the custard best and yields superior texture.
Buttermilk: If you don’t have buttermilk, heavy cream or whole milk will work — heavy cream gives a richer result.