Buttermilk French Toast
Courtesy of www.texascooking.comCombine the eggs, buttermilk and salt in a shallow bowl or pie plate. Melt half of the shortening in a large skillet over medium-low heat.
- 2 eggs, lightly beaten
- 1 cup buttermilk
- 1/8 teaspoon salt
- 1/4 cup shortening
- 10 slices day-old bread
Working in batches of 3 or 4 slices each, dip the bread slices in the egg mixture, turning to coat both sides, but do not soak.
Brown the bread on both sides in the hot melted shortening, and repeat with the remaining slices, adding more shortening as necessary.
Serve at once with honey, syrup, jelly or preserves. Makes 10 slices.
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