French Toast Amandine
- Total Time
- About 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 6large eggs
- ½ cup whole milk, cream or half and half
- 2tablespoons white sugar
- 1teaspoon kosher salt
- ½ teaspoon vanilla extract
- 1loaf thick-sliced brioche, challah or country bread
- 1cup sliced almonds
- 4 to 6tablespoons unsalted butter, ideally clarified or high-fat.
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
450 calories; 26 grams fat; 9 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 39 grams carbohydrates; 4 grams dietary fiber; 10 grams sugars; 17 grams protein; 386 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Preheat oven to 200. Whisk together eggs, milk (or cream or half and half), sugar, salt and vanilla extract.
- Step 2
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
- Step 3
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).
- Step 4
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.
- Step 5
Serve finished toasts with fruit compote, maple syrup or (and!) a dusting of confectioners’ sugar.
Private Notes
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Cooking Notes
Rafael
Made this a while back. Instead of cooking them on a skillet, baked them on a 15x20 shallow pan, all at once @350 degrees fahrenheit about 35 minutes. Also used a loaf of home made stale brioche bread. The recipe for the bread is from "Breads from La Brea Bakery" by Nancy Silverton. They were to die for!
Ann
This is similar to Ina's recipe for Pain Perdu that I make all the time...only a little simpler. I do like the addition of triple sec, honey and orange zest in Ina's.
Angela
Add a little almond extract to the egg mixture as well and make it more heavenly.
EAJL
Excellent recipe, the best french toast I've made/had...even excluding the compote! The secret to making great french toast, it seems, is in the quality of the bread. I've tried many types of breads and found that splurging on an unsliced, freshly-made loaf of french country bread really made a difference in the end result. The challah has a great flavor but the consistency of the french country can't be beat, in my opinion.
Leena
No need to add sugar in the recipe and dusting the bread with cinnamon is a fabulous alternative to dusting with sugar. For more flavor, use cinnamon, ground cloves, a pinch of nutmeg and/or cardamom in the egg mixture.
Luby Wind
Along with the vanilla, I add almond extract and or amaretto!
julie
this has become my new staple for french toast. the almonds give it a lovely nutty flavour and the compote.... i just eat that til it is done, with or without french toast!
Jenny Sparacin
My French toast is a little different but similar. I use the soft crusted "French" bread favored in the South. I soak the egg liquid over the bread slices overnight. Since I'm a widow, I have learned to freeze two slices individually in ziplock bags before I cook them for future use. When we were innkeepers, we added the zest of a lemon or an orange to the liquid. After we were no longer innkeepers, we added a couple tablespoons of Bailey's, or Amaretto, or Fra Angelico. Delicious!
Brooklyn Lois
I used challah and it's better if the bread is really stale. I agree that the addition of zest and triple sec give it a little excitement. All delicious.
Patricia
Lovely flavor topped with homemade peach preserves. I used store bought cinnamon raisin bread, there being no challah in my rural community. Watch the heat, the sugar can burn!
we enjoyed this for Christmas 2017 breakfast - drop dead gorgeous with stewed berries (always in the freezer) and unsweetened coconut yoghurt.
Nancy Bonetti
This sounds good but do the almond slices not burn?
Sue Shef
Good basic recipe. I added Grand Marnier, orange zest, and used half butter and half olive oil.
sdg
We use coconut flakes instead of almonds. Super yummy.
LJGenovese
Simply love this recipe! I've made it three times so far but the egg mixture never seems enough for a whole loaf of bread. I got about 10 slices of french toast from a hand-sliced loaf of challah.
Laurel
What do you use the 200 degree oven for if you fry the bread in a pan? Only one person asked this question?! I’m confused.
Vida
You put the made french toast slices in the oven to keep them warm while you make the others. It's written in Step 4.
Janice
Best if the bread soaks in the egg mixture. Even soaking overnight ... that's the best!
Bart Cheever
I'm a French toast snob, and I was surprised at how great this was. And don't sleep on the suggested, easy to make fruit compote which takes this to a higher level. My only issue is it took a lot of effort and focus to keep the almonds from burning. I like French toast on a hot/medium hot griddle so the outside is crisp but the inside gets soft like bread pudding. Anyone figure that out?
Joe
Way too salty as written!! The batter tasted like an omelet or frittata. I had to double the batter to get the salt back to reasonable levels.
ReneefromBoston
I will make this with almond extract. Sounds wonderful!
Tracy
The warmed oven is referred to in Step 3: “Transfer finished toasts to a platter, and place in oven to keep warm.”
kid baker
Love it but i didn't use almonds and i caramelized it with cinnamon sugar, would make again.
Jennie
So I was not blown away here. I found this very filling but not special and not as enjoyable as everyday French toast. The almonds sort of just got in the way.
abm
Made for two. Brioche from Whole Foods. Cut loaf in half and got 8 1” slices. Froze half. Made full batter recipe but half the almonds called for. Did three minutes then probably four or five when flipped. Left in same quarter baking sheet when putting almonds on. Used stainless skillet on medium preheated, then added Kerry butter, then put bread once starting to bubble. Lowered to medium low. Delicious
Don
What?! French Toast without freshly grated nutmeg?! It must be a typo... Also, to really give the kids (or our 96 year old friend) a treat, simply make the toast using cinnamon raisin bread. My next challenge is to find or create a savory French Toast recipe.
Houston500
Being from TX we always have an abundance of pecans on hand. I make a Pecan Crusted French Toast at least once a month during the winter. The preparation is almost exactly to your almond version. My group loves it with maple syrup or just a sprinkle of light brown sugar, or both!
sarah shep
What is baked @ 200? I see several asking this but don’t see an answer?? Thanks
MY
A few questions about what the warmed oven is for— it’s to keep the cooked product warm while you’re finishing the batches per the last two steps
nm.letters
I'm not a cook so I follow directions exactly. What goes in the oven? Step 2 - is it for the 3 min per side? Step 3 - is this how the almonds will be toasted? thanks
Jutta
One of my favorite breakfast treats. I make mine omitting sugar and using a small splash of OJ and almond instead of vanilla extract. I always keep a bag of sliced brioche in the freezer for when I want this special treat.
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