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Almond-Crusted French Toast with Raspberries

Source of Recipe

From "The Newlywed Cookbook" by Williams-Sonoma


Recipe Introduction

"Challah is the ideal bread here because it readily absorbs the custard, creating an eggy, slightly sweet version of French toast reminiscent of the pain perdu of New Orleans. Cap your breakfast for two with café au lait, just as folks do in the Big Easy."

List of Ingredients

â—¦ Canola oil for greasing
â—¦ 6 large eggs
â—¦ 1 cup half-and-half
â—¦ 2 tablespoons sugar
â—¦ Grated zest of 1 orange
â—¦ ¾ teaspoon almond extract (optional)
â—¦ ½ teaspoon vanilla extract
â—¦ 8 thick slices challah or other egg bread, preferably day-old
â—¦ 1 cup (4 ounces) sliced almonds
â—¦ 1 cup (4 ounces) fresh raspberries
â—¦ Maple syrup, warmed, for serving


Recipe

Preheat the oven to 350° F. Lightly oil one of two 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 slices, turning gently to coat evenly, and let soak until the bread has absorbed some of the egg mixture, about 1 minute.

Heat a griddle over medium heat until hot. Lightly oil the griddle. Spread the almonds on a plate. One piece at a time, remove the bread from the egg mixture, letting the excess egg mixture drip back into the bowl. Dip one side of the bread into the almonds, pressing gently to help the nuts adhere. Place each slice on the ungreased baking sheet.

Place the bread slices on the griddle, almond side down, and cook until the nuts begin to brown, about 2 minutes. Flip and cook until golden brown on the other side, about 2 minutes. 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 topped with raspberries and drizzled with warmed maple syrup.

Serves 4