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Baked Almond French Toast
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Provided By:
Kemp Minifie

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    • Inspired by almond croissants, this baked version of French Toast, which is assembled ahead and then slid into the oven, is the way to go when you are serving a brunch; the classic top-of-the-stove method for French Toast is too labor-intensive. You'll love the way the almond topping crisps up to offset the custardy innards of the bread. Get the kids involved in the puzzle game of fitting the bread into the pan.

    Ingredients

    Serves:

    Directions

    Make French toast: Cut loaf crosswise into 1-inch thick slices and gently squeeze as many as possible, a cut side up, into a buttered 13- by 9-inch pan. Whisk together eggs, milk, butter, sugar, salt, and extract and pour evenly over bread. Chill, covered, until bread has absorbed custard, about 1 hour or overnight.

    Assemble topping: Preheat oven to 375 F. with rack in middle.

    Lightly whisk egg white with sugar and a generous pinch of salt and stir in almonds until well combined. Spread mixture over bread and bake until bread is puffed and golden, 25 to 35 minutes. Serve warm.

    Notes and Tips:
    Custards combine well if you begin by whisking the eggs first, then add the milk. When you add the butter, do it in a slow stream, whisking all the while.
    Use a long serrated knife to cut the bread.
    Use a rubber spatula to spread the almond mixture over the bread.
    French toast is delicious on it's own or with maple syrup but it's particularly nice with fresh berries.
    In addition to being a great brunch main, French toast is an excellent dessert.

    Game Plan
    1 1/2 hours Ahead and Up to 1 Day Ahead:
    Butter pan, then slice bread and fit it into pan.
    Make custard and pour over bread, then chill, covered.
    45 Minutes Ahead:
    Assemble almond topping while oven is preheating.

    What do you think?

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    30 Comments

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    crazytodig4u

    I make this everytime we have overnight guests and it is ALWAYS a hit, instead of raspberries and ice cream, I top with strawberries,blueberries and drizzle boysenberry syrup on the top and then top it all with whipped cream!

    February 09 2012 at 1:49 AM Report abuse rate up rate down Reply
    Noorani

    Quick & easy recipe and taste so good too !!

    December 11 2011 at 8:57 PM Report abuse rate up rate down Reply
    ejpet33

    sounds yummy---will try it soon

    November 13 2011 at 5:53 PM Report abuse rate up rate down Reply
    Rosie's Screen

    Sounds great, anxious to try it next Sunday morning.

    November 04 2011 at 3:48 PM Report abuse rate up rate down Reply
    Steve

    So unbelievably scrumptious. Wife or nieces request this at least once a month LOL.

    A couple of tips: if you cut the bread thicker 1 1/2 to 2 inches or so bake about 10-15 minutes longer (check to make sure the top isn't burning as ovens do vary)Crispy not burnt is the goal.
    I save the egg whites from at least 2 eggs for the topping and often use the white from a third extra egg, using the extra yolk in the custard part.
    After pouring most but not all the custard over the bread in the pan, I flip the bread in the pan to make sure each piece is soaked thru. If not use the extra custard you had in reserve to coat those pieces. I usually find at least 2-3 pieces of bread that need more custard.
    Also I use Splenda in place of regular sugar and never noticed any difference in taste or texture. I do however reduce the Splenda (sugar) by 1 tablespoon in both parts of the recipe

    October 14 2011 at 10:37 PM Report abuse rate up rate down Reply
    minkres

    This recipe is easy and a hit for company.. being that you can prepare it the prior night. I sprinkled cinnamon on top .. and it was delish!

    August 03 2011 at 8:19 PM Report abuse rate up rate down Reply
    Chindora

    My husband brought home an artisan loaf of Italian bread, so it had a crispy crust and dense texture. I used an extra egg, and only three tablespoons of sugar in the custard, and wound up using my 10x14 pan. Since the pan was larger, I also used two egg whites instead of just one, and added extra sliced almonds. At the end of baking time, I turned my broiler on (gas oven) and browned off the almonds to make them nice and crispy. We all really enjoyed it. Thanks for making my Father's Day brunch easier!

    June 19 2011 at 7:56 PM Report abuse rate up rate down Reply
    cougar71ohs

    I made this last weekend for sister and cousin who don't cook ( much ). We put it together the night before and left it in the fridge overnight. The next morning, I took it out of the fridge and let it warm up a bit beore I made the topping. Then I baked it as per the recipe and it was absolutely DELICIOUS!!!!!! Beautiful....easy....wonderful!

    May 24 2011 at 4:13 PM Report abuse rate up rate down Reply
    Laurie

    I made this recipe exactly as it was written. We all loved it as is. I did bake it the entire 35 minutes, and I think it should sit for a few minutes to set. My husband added some maple syrup to his, but I didn't feel the need to add anything. It was buttery, with just the right amount of sweetness.
    I could even see having this with vanilla ice cream and a berry compote as a dessert!
    I will definitely make this again!

    May 09 2011 at 6:39 AM Report abuse rate up rate down Reply
    bprrn

    TRIED THIS RECIPE, HAD TO COOK LONGER, WAS FAIR.

    May 08 2011 at 4:00 PM Report abuse rate up rate down Reply

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