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Almond French Toast with Raspberry-Maple Syrup

Source of Recipe


The Seattle Times






List of Ingredients



• -- Syrup --
  
• 1 (10-ounce) pkg. frozen raspberries in light syrup
  
• 1/3 cup maple syrup
  
• .
  
• -- French Toast --
  
• 3 large eggs
  
• 3/4 cup milk
  
• 1/2 tsp almond extract
  
• 1/2 tsp ground cinnamon
  
• 1/4 tsp ground nutmeg
  
• 8 slices egg-sesame bread
  
• About 2 Tbsp butter
  
• 1/2 cup sliced almonds
  






Instructions



1. To prepare the syrup: Defrost the berries and pour into a food processor or blender. Puree and force through a sieve to remove the seeds. Stir in the maple syrup; set aside.
   
   
2. To prepare the French toast: Whisk together the eggs, milk, almond extract, cinnamon and nutmeg. Dip each slice of bread in the milk mixture and put on a large plate.
   
   
3. Using 2 large nonstick skillets, heat about 1 tablespoon butter in each. When hot, place soaked bread in skillet. (Usually, 2 slices will fit in each skillet.) Sprinkle tops with sliced almonds and cook until nicely browned on one side, about 3 minutes. Carefully flip over, adding another teaspoon butter to each pan. Cook about 3 minutes more. Hold in a warm oven. Repeat with remaining bread, butter and almonds.
   
   Warm the raspberry-maple syrup in a small saucepan or in the microwave. Serve with the toast.
   
   Makes 8 slices.