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French Toast Amandine

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.

Ingredients

  • 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.
  • Nutritional Information
      • Nutritional analysis per serving (4 servings)

        561 calories; 35 grams fat; 13 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 5 grams polyunsaturated fat; 40 grams carbohydrates; 5 grams dietary fiber; 12 grams sugars; 21 grams protein; 320 milligrams cholesterol; 987 milligrams sodium

    Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 to 6 servings

Preparation

  1. Preheat oven to 200. Whisk together eggs, milk (or cream or half and half), sugar, salt and vanilla extract.
  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
  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).
  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.
  5. Serve finished toasts with fruit compote, maple syrup or (and!) a dusting of confectioners’ sugar.

About 20 minutes

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