Favorite Brunch: French Toast Recipe!

This is our favorite brunch to make for holidays! This photo from above was 10 years ago for our Christmas breakfast! Aaron took me on our 2nd date ever to Kneader’s Bakery in Utah. They had unlimited french toast that was to-die-for. Melt in your mouth buttermilk french toast & syrup. We loved it so much, but couldn’t afford to eat out at the restaurant as much as we wanted considering we were 2 broke college kids. We tried recipe after recipe to find the perfect match. I wrote the final recipes down on a paper and it’s been heavily stained with butter and grease! We made this for our family’s Easter brunch this year and had too many requests to share it here on my site. Hope you love it as much as we do!

Buttermilk French Toast

• 2 loaves Cinnamon bread (2 French loaves work as a great substitute)
• 6 large eggs
• 1 1/2 c. buttermilk
• 1 t. cinnamon
• 1 t. nutmeg
• 1 t. salt
• 1/3 c. white sugar
• 1 T. vanilla
• 4 T butter, for frying

Heat oven to 200 degrees. Combine eggs, buttermilk, cinnamon, nutmeg, salt, sugar, and vanilla in mixing bowl. Whisk together until thoroughly combined. Cut bread into 1″ thick slices. Dip in egg mixture until completely covered. Heat griddle or pan to medium-high, butter cooking surface. Cook slices until golden brown on both sides. Place on baking sheet and keep warm in oven until ready to serve.

Homemade Buttermilk Syrup

• 1/2 c. butter
• 3/4 c. buttermilk
• 1 1/2 c. white sugar
• 2 T Corn Syrup
• 1 t. baking soda
• 1 t. vanilla

In a large pot (you need a much bigger pot than you think you’ll need because this foams up like crazy and it can make a pretty incredible mess–speaking from experience), combine butter, buttermilk, corn syrup, sugar, and baking soda. Bring to a boil. It will foam up and bubble at this point. Reduce heat to low (it’s just needs to still be bubbly), add vanilla, and cook for 6 minutes, stirring continuously. It’ll be a golden-brown color when it’s done. Remove from heat and cover. It’s ready to serve!

Whipped Cream

• 1 C. heavy whipping cream
• 1/2 C. powdered sugar
• 1 t. vanilla extract
• 1/2 t. almond extract

Before you’re ready, place your mixing bowl (metal works best) in the freezer for 10 minutes. Add whipping cream and powdered sugar in bowl and begin mixing. This part takes a little while. If you have a stand-up electric mixer, this is a good time to use it! Put it on high and keep checking on it. Usually takes 5-10 minutes. Once the cream begins to form peaks, mix in extracts. It’s ready to serve!

Carmelized Pecans

• 1/2 c. pecans
• 1 T. corn syrup
• 1 T. butter
• 2 T. brown sugar
• 1/8 t. cinnamon

In a saucepan, combine corn syrup, butter, brown sugar, and cinnamon on medium-high heat. Once it’s bubbling, toss in pecans. Continue cooking the coated pecans for 5 minutes. Stir constantly. They will be golden-brown and smell sweet and toasted. Pour them on greased parchment paper to cool.

Tell us if you make the recipe and tag us in your IG stories! xo