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Almond-Crusted French Toast with Berries

Source of Recipe

From "Williams-Sonoma: Breakfast Comforts"


Recipe Introduction

"Challah is my bread of choice here because it really absorbs the custard, creating an eggy, sweet version of French toast similar to the pain perdu of New Orleans. Crunchy almonds, fresh raspberries, and fragrant orange zest bring this classic breakfast dish to a whole new level."

List of Ingredients

• 6 large eggs
• 1 cup half-and-half
• 2 Tbsp sugar
• Finely grated zest of 1 orange
• ¾ tsp almond extract (optional)
• ½ 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


Recipe

Preheat the oven to 350°F. Have ready two rimmed baking sheets.
In a large shallow bowl, whisk together the eggs, half-and-half, sugar, orange zest, almond extract, if using, 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.

Place a griddle over medium heat until hot. Lightly oil the griddle and one of the baking sheets. Spread the almonds on a plate. One piece at at a time, remove the bread 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. Place on the ungreased baking sheet. Repeat with the remaining bread slices.

Place the bread slices on the griddle, almond side down, and cook until the nuts begin to brown, about 2 minutes. Flip and cook the other sides until golden brown, about 2 minutes more. Transfer to the greased baking sheet, almond side down, and bake until the center of the bread is heated through but still moist, about 10 minutes. Serve the French toast piping hot, almond side up, topped with a handful of raspberries and drizzled with maple syrup.

Makes 4 servings