Serves a Crowd

Buttermilk French Toast with Jay's Peanut Butter Maple Syrup

May 20, 2010
Author Notes

My dear friend and former roommate, Jay, used to make a mixture of maple syrup and peanut butter (usually more peanut butter than maple syrup) every time he made pancakes, and, obsessed as he was with this concoction, he made pancakes at every opportunity. It's become my favorite topping for pancakes (and french toast), too. I use buttermilk in my french toast recipe, and its slight tang is a nice contrast to the rich topping, which is a little lighter on the peanut butter than Jay's version. I often top my french toast with fresh strawberries (for that peanut butter and jelly effect) or bananas and crumbled bacon (for when I'm feeling Elvis-y). - vvvanessa —vvvanessa

Test Kitchen Notes

This recipe appears decadent, and it is ... but not too much. Using buttermilk and no sugar in the custard creates a rich but tangy French toast. Vvvanessa's ratio of peanut butter to maple syrup is perfect, so the peanut flavor does not overwhelm. The touch of butter makes the sauce reminiscent of a really good cookie. Kids -- and anyone who likes peanut butter -- will go crazy over this. I put some leftover syrup on steel cut oats; it was divine. It would be great on ice cream, too. - AntoniaJames
—The Editors

  • Serves 4
  • Buttermilk French Toast
  • 2 cups buttermilk
  • 6 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 1 stale, day-old baguette cut into 3/4" slices
  • unsalted butter
  • Peanut Butter Maple Syrup
  • 1 cup maple syrup
  • 3 tablespoons peanut butter (creamy or crunchy, natural or stabilized)
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon ground cinnamon (optional)
  • 1/2 teaspoon vanilla extract (optional)
In This Recipe
  1. Buttermilk French Toast
  2. In a large bowl, whisk the buttermilk, eggs, cinnamon, vanilla, and salt until well combined.
  3. Working in 2 or 3 batches, soak the slices of baguette in the custard mixture for a several minutes on each side, until the bread is well saturated.
  4. Heat a pan or griddle. Over medium heat, melt 2 teaspoons of butter.
  5. Cook a few slices of bread at a time, taking care not to crowd the pan. Cook for about 2-3 minutes on each side or until toast gets a nice, golden brown.
  6. Serve immediately with peanut butter maple syrup, below.
  1. Peanut Butter Maple Syrup
  2. Put all the ingredients in a small saucepan and cook over low heat, stirring constantly, until peanut butter and butter are melted. Alternately, microwave all the ingredients in a microwave-safe bowl for 20 seconds at time, stirring between intervals. Serve warm.

See Reviews

See what other Food52ers are saying.

  • Midge
  • AntoniaJames
  • monkeymom
  • Phyllis Grant
    Phyllis Grant