Buttermilk french toast and berry Bundt cake

There are a few recipes that are made infinitely better with the addition of buttermilk. It adds a richness and tanginess, and despite its name, is not that unhealthy. Pancakes, scones, cakes, and now I've discovered, french toast! Buttermilk sometimes annoys me because I can never find it in smaller containers, so I inevitably end up tossing some of it even though because its cultured, it lasts a bit longer than regular milk. This week I made two things (so far) containing buttermilk: french toast and a berry Bundt cake.

French toast is easy: first whip together some eggs, milk, spices, and vanilla. Today I used two eggs and 1/2 cup buttermilk, and it made about 4 pieces of toast. I added a pinch of salt, cinnamon, nutmeg, and cardamom, but no vanilla. I had some great sliced white bread from the Tempe Farmer's Market, although it was a bit flimsy so it ended up more soggy than I'd hoped. In a pan coated in cooking spray, I cooked each piece of toast until the eggs started to turn brown. Next time I would use a thicker bread (like a loaf of crusty bread), although this turned out pretty tasty. French toast can also be baked, if you're cooking for a crowd.

The Bundt cake recipe was straight from Smitten Kitchen. Despite some of the pain associated with a Bundt pan, the cake tasted amazing and my friends liked it. I used 1 cup each of: chopped strawberries, raspberries, and nectarine.