Vanilla Almond French Toast Recipe

Prepare bread

Cut 8 thick slices (about 1 to 1 1/4 inch thick) of brioche or challah if not pre-sliced. Stale or day-old bread holds batter better; if using fresh bread, lightly dry slices on a wire rack for 20–30 minutes.

Make batter

In a large shallow dish or pie plate, whisk together 6 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 2 tablespoons granulated sugar, 2 teaspoons vanilla extract and 1/4 teaspoon kosher salt until smooth and homogenous. Taste and adjust sweetness if desired.

Soak bread

Working in batches of 2–4 slices, immerse each slice in the batter for 10–20 seconds per side, pressing gently so the custard soaks in but the slices do not become soggy. Let excess drip off and set on a wire rack while you prepare the coating and heat the pan.

Toast and crush almonds

If almonds are not toasted, spread 3/4 cup sliced or whole almonds on a baking sheet and toast in a 350°F (175°C) oven for 6–8 minutes until fragrant and lightly golden. Let cool, then pulse in a food processor or chop finely until you have a coarse crumb (do not grind to a paste). Measure 3/4 cup crushed almonds.

Combine coating

In a shallow bowl combine 3/4 cup packed brown sugar, the 3/4 cup crushed toasted almonds and 1/2 teaspoon ground cinnamon (optional). Mix until evenly distributed. Spread the mixture on a plate large enough to press bread into.

Coat the soaked bread

While each soaked slice is still damp, press one or both surfaces into the brown sugar–almond mixture to adhere a generous coating. Gently shake off any loose crumbs and transfer to a clean plate. Repeat for remaining slices.

Heat pan

Heat a large nonstick or cast-iron skillet over medium to medium-low heat. Add 1 tablespoon vegetable oil and 1 tablespoon unsalted butter; when butter has melted and foam subsides, the pan is ready. If cooking more than 4 slices, add additional butter (about 1 tablespoon per batch).

Grill the french toast

Place coated slices in the skillet, coated side down first. Cook 3–4 minutes per side over moderate heat, pressing gently with a spatula once to ensure even contact, until the almond-brown sugar crust is golden and caramelized and the interior is set. Reduce heat slightly if crust browns too fast before the center cooks. Add more butter between batches as needed.

Finish

Transfer cooked slices to a warm oven set to 200°F (95°C) or to a wire rack while finishing remaining batches to keep warm and maintain crispness.

Prepare sides

While french toast cooks, cook bacon strips or sausage links according to your preferred method until crisp/golden (bacon in a skillet or oven; sausages pan-fried or baked). Keep warm.

Serve

Plate 2 slices per serving (recipe makes 4 servings). Dust each serving lightly with powdered sugar (about 1/2 tablespoon per serving). Serve with warmed maple syrup on the side and 2 strips of bacon or 2 sausage links per plate (or offer both if desired).

Storage and reheating (optional)

Leftover cooked french toast keeps in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven for 8–10 minutes or in a toaster oven to re-crisp the almond crust.