Almond French Toast
Featured Product

Almond crusted French toast served family-style in a dish with rich vanilla cream sauce, topped with fresh raspberries and mint leaves.
Ingredients
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2 Tbsp. Cold Butter, for the pan
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3 Eggs
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¼ C. Whole Milk
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1 Tbsp. Cane Sugar, plus more for sprinkling
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½ tsp. Kosher Salt
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½ tsp. Cinnamon
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½ tsp. Vanilla Paste
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1 Loaf Canyon Bakehouse Ancient Grain Bread
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2 C. Sliced Almonds
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1 Pint Fresh Berries
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Fresh Mint
Almond French Toast
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1 C. Whole Milk
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1 C. Heavy Cream
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½ tsp. Vanilla Paste
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½ C. Cane Sugar
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5 Egg Yolks
Vanilla Cream Sauce
Directions

- Preheat the oven to 350 degrees and prepare a sheet pan by rubbing a thin layer of cold butter across the surface.
- 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.
- 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.
- Bake the French toast for about 25 minutes, until just golden on top.
- 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.
- Once the sugar is dissolved and the milk mixture begins to steam, incorporate the vanilla paste.
- Whisking constantly, slowly pour ½ C. of the hot milk mixture into the egg yolks to temper them.
- Slowly pour the tempered egg yolks into the saucepan. Whisking frequently, allow the mixture to thicken slightly but not curdle.
- Strain the mixture through a mesh sieve. Allow it to cool at room temperature for 10 minutes before serving or refrigerate.
- 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