Your standard French toast just calls for eggs and milk, maybe scented with some vanilla extract. But this version gets its luscious texture and tangy flavor from a little buttermilk in the soaking liquid.

Buttermilk French Toast

BY PAUL GRIMES

Ingredients

Makes 4 servings

1½ cups well-shaken buttermilk

4 large eggs

3 tablespoons sugar

¼ teaspoon salt

12 (½-inch-thick) slices challah (from a 1-pound loaf; not end slices)

4½ tablespoons unsalted butter, divided

Accompaniment:

warm maple syrup

Preparation

Step 1

Preheat oven to 200°F.

Step 2

Whisk together buttermilk, eggs, sugar, and salt in a bowl. Pour into a large 4-sided sheet pan, then add bread in 1 layer and soak, turning occasionally, until bread has absorbed all liquid but is not falling apart, about 20 minutes.

Step 3

Heat 1½ tablespoon butter in a 12-inch nonstick skillet over medium-high heat until foam subsides. Transfer 4 bread slices with a slotted spatula to skillet and cook, turning once, until slightly puffed and golden brown, about 3 minutes total. Transfer to a large shallow baking pan and keep warm in oven. Cook remaining bread in 2 batches, adding 1½ tablespoon butter between batches.