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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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These almonds are browned in butter to bring a nutty crunch to this classic French toast recipe. From Gourmet May 2006. Ingredients:
4 large eggs |
1 1/3 cups half-and-half |
4 teaspoons sugar |
1/2 teaspoon vanilla |
1/8 teaspoon salt |
1 1/4 cups sliced almonds (5 oz.) |
8 slices thick challah |
3 tablespoons butter |
Directions:
1. Put oven rack in middle position and preheat to 275ºF.
2. Whisk together eggs, half and half, sugar, vanilla and salt in a large shallow dish until well combined.
3. Spread almonds on a large plate.
4. Soak 4 slices of bread in the egg mixture, turning over once, until saturated.
5. Working with 1 slice at a time, remove the bread, letting the excess egg mixture drip off, then dredge in almonds to coat both sides, gently pressing to help adhere.
6. Transfer to a plate or wax paper. Repeat procedure with remaining 4 slices.
7. Heat 1 1/2 Tbs butter in a 12-inch heavy skillet over medium heat until foam subsides, then cook 4 bread slices, turning over once, until almonds and bread are golden brown, 5-6 minute.
8. Add the remaining 1 1/2 Tbs butter and cook the remaining 4 slices in the same manner. Transfer the cooked French toast to a baking sheet and keep warm in the oven while cooking the last 4 pieces.
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