Has anyone ever used buttermilk instead of milk or half and half when making french toast? The buttermilk in my fridge is nearing the end of its shelf life, I have a nice half loaf left of a sourdough baguette, and a nice custardy french toast sounds good. We love buttermilk pancakes and make them often, so the idea occurred to me to use buttermilk.
What do you think? Too much tang using buttermilk with sourdough? Sourdough bread aside, have you ever used buttermilk when mkaing french toast?