Buttermilk French Toast

Ingredients

• Egg

  Whole, fresh eggs

  4 extra large or 224g

• Salt

  Table

  ¼ tsp or 2g

• Maple syrups

  ½ cup or 161g

• Sourdough bread

  French or vienna

  12 slice, small or 384g

• Buttermilk

  Milk, fluid, cultured, lowfat

  1 ½ cup or 368g

• Sugar

  White, granulated sugar

  3 tbsp or 38g

• Butter

  Unsalted

  4 ½ tbsp or 64g

Directions

1. Preheat oven to 200°F.
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.
3. Heat 1 1/2 tablespoons 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.
4. Cook remaining bread in 2 batches, adding 1 1/2 tablespoon butter between batches.