Almond-Crusted French Toast With Berries
An indulgent breakfast treat that is sure to impress, this recipe for Almond-Crusted French Toast combines the richness of eggs and half-and-half with the freshness of orange zest and raspberries. The almond crust adds a delightful crunch to each slice of French toast, making it a perfect dish for a leisurely weekend brunch. Serve it hot, topped with juicy raspberries and a generous drizzle of maple syrup for a delicious start to your day.
— Constant Cookbook
Ingredients
- 6 eggs
- 1 cup half-and-half
- 2 Tbs. sugar
- Finely grated zest of 1 orange
- 3/4 tsp. almond extract (optional)
- 1/2 tsp. pure vanilla extract
- 8 thick slices challah or other egg bread, preferably day-old
- Canola oil or clarified butter for cooking
- 1 cup sliced almonds
- 1 cup raspberries
- Pure maple syrup for serving
Instructions
- Preheat an oven to 350°F.
- In a large shallow bowl, whisk together the eggs, half-and-half, sugar, orange zest, almond extract and vanilla. Add the bread to the egg mixture and turn gently to coat evenly. Let stand until the bread has soaked up some of the egg mixture, about 1 minute.
- Preheat a griddle over medium heat until hot; a few drops of water flicked onto the surface should skitter across it. Lightly oil the griddle. Spread the almonds on a plate. Remove the bread, 1 piece at a time, from the egg mixture, letting the excess liquid drip back into the bowl. Dip one side of the bread into the almonds, pressing gently to help the nuts adhere, and place on an ungreased baking sheet.
- Place the bread slices, almond side down, on the griddle and cook until the nuts begin to brown, about 2 minutes. Flip the slices and cook until golden brown on the other side, about 2 minutes more. Transfer the slices, almond side down, to a lightly oiled baking sheet. Transfer the baking sheet to the oven and bake until the center of the bread is heated through but is still moist, about 10 minutes.
- Serve the French toast hot, almond side up, topped with a handful of raspberries and drizzled with maple syrup. Serves 4.
- Adapted from Williams-Sonoma <i>Breakfast Comforts</i>, by Rick Rodgers (Weldon Owen, 2011).
Yield
Serves 4.
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