Buttermilk Syrup with French Toast

Buttermilk Syrup
This is delicious!  We had it on cornmeal pancakes yesterday (yum!) but today, we had it on french toast, and that's my favorite application so far. 

Heat together in large saucepan (will bubble up later. . .)
1/2 cup butter (real butter only)
1/2 cup buttermilk
1 cup sugar

Boil one minute. 
Remove from heat and stir in with a whisk:
1/2 tsp soda
1 tsp vanilla

Serve warm.  Save leftovers in fridge and heat up for later use.

French Toast
You can do this with all kinds of bread--we especially like French Bread (on special occasions) and our homemade bread made with oats, wheat, and white bread flour. (recipe here)

Beat eggs with a little milk or cream.  Pour into pie plate.
Heat griddle to 350 and spread enough butter around to coat the pan. 
Butter bread on both sides.  Dip into egg mixture and place directly on griddle.  Cook until browned on one side; flip and cook until browned on the other side.

Serve hot with your choice of toppings.  Favorites in our family are cinnamon sugar, regular syrup, and now buttermilk syrup, jam, fresh fruit. 

We always beat enough eggs (about a dozen) so that we'll have leftovers and can cook them up with salt and pepper as scrambled eggs at the end.