Any bread is lovely in this buttermilk batter.

　　

Ingredients

serves 6

　　6 large eggs

　　1 1/2 cups buttermilk

　　2 tablespoons pure vanilla extract

　　1/2 teaspoon ground cinnamon

　　Pinch of ground nutmeg

　　Pinch of salt

　　6 1-inch-thick slices cinnamon-raisin bread, preferably day-old

　　2 tablespoons unsalted butter

　　2 tablespoons vegetable oil

　　Pure maple syrup (optional)

　　

Step 1

Whisk together the eggs, buttermilk, vanilla, cinnamon, nutmeg, and salt in a medium bowl; set aside.

　　

Step 2

Place the bread in a shallow baking dish large enough to hold the bread slices in a single layer. Pour the egg mixture over the bread; soak 10 minutes. Turn the slices over; soak 10 minutes more, or until soaked through.

　　

Step 3

Preheat the oven to 250°F. Place a wire rack on a baking sheet; set aside. Heat 1 tablespoon butter and 1 tablespoon vegetable oil in a large skillet over medium heat. Fry half the bread slices until golden brown, 2 to 3 minutes per side. Transfer to the wire rack; place in the oven while cooking the remaining bread. Wipe out the skillet; repeat with the remaining butter, oil, and bread. Serve warm with maple syrup, if desired.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.