Cinnamon Buttermilk French Toast

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cinnamon french toast on great american spice blogI mentioned last month how much we were looking forward to a week of family togetherness when we traveled to my sister and brother in law’s for Thanksgiving. Now, we are getting ready to spend the week at our daughter and son in law’s for Christmas – another wonderful time with family. One thing we will be repeating at Christmas is this recipe, which I made for all of us on Thanksgiving morning. It is sublime!

Because I was a customer of American Spice long before I started this blogging gig, I had recommended them to my sister, so cooking at her house is a lot like cooking at my own, with a cupboard full of familiar Great American Spice jars. She has a couple different kinds of cinnamon in her cupboard, so when I was at her house I used The 1% Cinnamon Oil Ground Cinnamon, which has really nice flavor and depth.

When I made this same recipe for us back at home, I reached for Vietnamese Cinnamon, 4.5% oil – a very flavorful and rich cinnamon. There are so many choices available here on the site, that you will certainly be able to find one that will work well for you, no matter what you are making. [Click here to search for cinnamon]

The other two important ingredients in this recipe are buttermilk and orange zest. French toast made with buttermilk has just a beautiful flavor, and it’s even a little more healthy choice, because despite the name, it is actually a lot of flavor in a low fat package – it is what is left after the butter is made, so most of the fat is removed. Regular milk, or half and half will work just fine if that is what you have.

Then, I like to add some orange zest to the mix. Orange and cinnamon go together very nicely, and this time of year, who doesn’t have a big bowl of those yummy little mandarin oranges on hand? The zest from those is actually very intensely flavored too – perfect for this recipe.ingredients for cinnamon buttermilk french toastAnother very nice thing about this recipe is that it’s “scalable” – very easy to increase to serve the number of people on hand. As given here, it serves two people, with each of them getting 3 slices of toast, using slices cut from a loaf of french bread, which is about 3 inches in diameter. To increase the number of servings, just double or triple or quadruple, etc, the amounts given.

Cinnamon Buttermilk French Toast
Recipe type: Breakfast
Serves: 2
If using larger bread slices, you may need to increase the egg mixture, so that you have enough.
  • 3 large or extra large eggs
  • ½ cup buttermilk
  • ½ teaspoon Vietnamese Cinnamon
  • 1 teaspoon orange zest
  • pinch of salt
  • 6 1-inch thick slices French bread, about 3 inches diameter [or bread of your choice]
  1. Place the eggs, buttermilk, cinnamon, orange zest and salt into a medium bowl. Whisk together briskly until completely combined.
  2. Pour into a pie plate or other flat dish.
  3. Heat a large skillet [I prefer cast iron, but any skillet will work well] and add 1 tablespoon butter and 2 teaspoon vegetable oil, swirling pan to combine them as the butter melts.
  4. Dip the bread slices in the egg mixture, turning to coat both sides, and let it soak in a little.
  5. Place bread in the skillet and cook on each side until the exterior is golden brown, and the slices are puffed somewhat in the centers - about 3 minutes per side usually, but heat levels will vary a lot by the pan you are using, so go by what you are seeing rather than the time.
  6. Serve immediately with more butter and real maple syrup. Other nice toppings include apple sauce or poached apple, berries, sweetened Greek style yogurt or cinnamon sugar.

Looking pretty divine I would say!cinnamon buttermilk french toastPlease accept my wishes for a wonderful time with friends and family over the holidays!


Donalyn is a long time food blogger - this is what she has to say about blogging for us: "My husband and I are blissful empty-nesters, enjoying the good life in rural Upstate NY. We grow a huge garden and are always looking for new challenges, the latest of which is brewing beer from our own home grown hops. My take on food is to use the freshest, most local food you can find and give it plenty of flavor. That is where The Great American Spice Company comes in. I've used their products for years, and I'm thrilled to be sharing some of our favorite recipes on their blog."
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