One of my daughters came up with this recipe on the morning after we worked together on a dinner of weakfish amandine, the fillets sautéed in brown butter and scattered with almonds. She asked: “Couldn’t we do something similar with French toast? And make it, like, sweet?” We certainly could, and we did: a simple breakfast fry-up made elegant and well groomed. Fry the slices up in good butter, and serve them with maple syrup or a slash of jam. Pile everything in the sink afterward and boogie; you can clean up later. Breakfast in America.
½ cup whole milk, cream or half and half
tablespoons white sugar
teaspoon kosher salt
½ teaspoon vanilla extract
loaf thick-sliced brioche, challah or
cup sliced almonds
4 to 6
tablespoons unsalted butter,
ideally clarified or high-fat.
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- Preheat oven to 200. Whisk together
eggs, milk (or cream or half and half),
sugar, salt and vanilla extract.
- Lay bread in a baking pan, and pour
egg mixture over top. Let sit 3 minutes,
then turn slices over, making sure
egg mixture has covered slices, with
no dry spots
- Spread sliced almonds on a baking
sheet, and put soaked bread slices
on top. Press to adhere, then turn and
repeat on other side; sprinkle with
almond slices as needed. One side will
be more crusted; cook that side first
(and serve facing up).
- Put some of the butter into a
skillet placed over medium-high heat;
when it’s hot, add bread slices in
batches, cooking until they’re golden
brown and crisp, a few minutes per
side. Transfer finished toasts to a platter,
and place in oven to keep warm.
Repeat with remaining butter and bread.
- Serve finished toasts with fruit compote, maple syrup or (and!)
a dusting of confectioners’ sugar.
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