Almond French Toast

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Almond crusted French toast served family-style in a dish with rich vanilla cream sauce, topped with fresh raspberries and mint leaves.

Ingredients

Almond French Toast
  • 2 Tbsp. Cold Butter, for the pan
  • 3 Eggs
  • ¼ C. Whole Milk
  • 1 Tbsp. Cane Sugar, plus more for sprinkling
  • ½ tsp. Kosher Salt
  • ½ tsp. Cinnamon
  • ½ tsp. Vanilla Paste
  • 1 Loaf Canyon Bakehouse Ancient Grain Bread
  • 2 C. Sliced Almonds
  • 1 Pint Fresh Berries
  • Fresh Mint
Vanilla Cream Sauce
  • 1 C. Whole Milk
  • 1 C. Heavy Cream
  • ½ tsp. Vanilla Paste
  • ½ C. Cane Sugar
  • 5 Egg Yolks

Directions

  1. Preheat the oven to 350 degrees and prepare a sheet pan by rubbing a thin layer of cold butter across the surface.
  2. To make the egg mixture, whisk the eggs, milk, sugar, salt and cinnamon together in the first of two shallow dishes. In the second, scatter the sliced almonds.
  3. Working one at a time, dip the bread slices into the egg mixture and immediately into the sliced almonds. Lay each almond coated slice onto the prepared sheet pan. Lightly sprinkle with a little cane sugar.
  4. Bake the French toast for about 25 minutes, until just golden on top.
  5. Meanwhile, start the vanilla cream sauce by combining the milk, heavy cream, sugar, salt and cinnamon in a saucepan. Whisking frequently, bring the mixture to a low simmer.
  6. Once the sugar is dissolved and the milk mixture begins to steam, incorporate the vanilla paste.
  7. Whisking constantly, slowly pour ½ C. of the hot milk mixture into the egg yolks to temper them.
  8. Slowly pour the tempered egg yolks into the saucepan. Whisking frequently, allow the mixture to thicken slightly but not curdle.
  9. Strain the mixture through a mesh sieve. Allow it to cool at room temperature for 10 minutes before serving or refrigerate.
  10. Spoon the Vanilla Cream Sauce onto each serving plate. Top with 1-2 slices of Almond French Toast, fresh berries and mint as desired.

 

Difficulty: Easy/Moderate

Prep: 15 min

Cook: 25 min

Servings: 6-8