recipe: almond french toast

Ben and Mandy came over for brunch a few weeks ago, and I wanted to serve something light. We ended up having almond French toast and yogurt with berries. This French toast is fantastic. I mean, I always love French toast - but the addition of the almonds elevates this version.

Almond French Toast

Via Cook's Illustrated

• 1/2 cup slivered almonds
• 4 tablespoons brown sugar, divided
• 8 slices Pepperidge Farm Farmhouse Hearty White. (Original recipe also recommends Arnold Country Classics White, Thomas’ English Muffin Toasting Bread or a challah loaf sliced into 1/2-inch pieces.) 
• 1 1/2 cups milk, warmed to the touch
• 3 egg yolks
• 1/2 teaspoon cinnamon
• 2 tablespoons melted butter, plus 2 tablespoons for cooking
• 1/4 teaspoon salt
• 1 tablespoon vanilla extract
• 1 tablespoon Triple Sec
• 1 teaspoon orange zest

In a food processor, combine almonds and 1 tablespoon brown sugar until coarsely ground, about 15 pulses.

Place bread on a wire rack set in a rimmed baking sheet. Place in a 300-degree oven for 16 minutes to dry the bread, flipping halfway through. The centers should remain slightly moist.

(The first two steps can be done the night before.)

Place the wire rack set in a rimmed baking sheet in the oven and warm oven to 200 degrees.

In a large bowl, whisk milk, yolks, remaining 3 tablespoons brown sugar, cinnamon, 2 tablespoons melted butter, salt, vanilla, Triple Sec and orange zest. Pour mixture into a 9-by-13-inch baking dish.

Soak bread in milk mixture for just 20 seconds per side. Pick up bread with a slotted spatula and allow excess milk to drip off. Transfer slices to a baking sheet.

Sprinkle 1 tablespoon of the nut mixture over one side of each slice of bread.

Heat 1/2 tablespoon butter in a 12-inch skillet over medium-low heat. Place two slices of bread in the skillet, nut side down. Cook until golden brown, 3 to 4 minutes. Flip bread and cook 3 to 4 more minutes.

Transfer cooked toast to the wire rack in the warmed oven.

Repeat with remaining butter and bread.

Serves 4.