Be still, my almond-loving heart. Do you love an almond croissant? Well, get
ready for ALMOND STUFFED FRENCH TOAST!
*this recipe was created for
Imperial Sugar
Rich almond cream is sandwiched between two pieces of brioche (I like
Pepperidge Farm!), then dipped in a vanilla-almond egg batter and cooked
until golden.
Dusted with a flurry of powdered sugar and garnished with toasted almonds
and strawberries, Almond Stuffed French Toast is perfect for a special
breakfast or brunch (Mother's Day, maybe?!?) – and it comes
together in about 30 minutes!
More almond goodness...
How to Make Almond Stuffed French Toast
You'll need a few key ingredients:
For the bread, I like brioche, but any rich bread will do. A challah bread
would be a great choice, too. Pepperidge Farm makes a lovely sliced brioche
that's perfect for this.
I probably wouldn't make this on pumpernickel.
Making almond-stuffed French toast is easy. Whip up a quick almond filling and
whisk together the egg dipping mixture.
Spread the almond filling on half of the bread. Top with another slice of
bread. Dip in the egg mixture and cook in a pan with melted butter until
golden.
Dust the French toast with powdered sugar and top with strawberries and
toasted almonds.
Raspberries or blackberries would be really nice here, too.
In the height of summer, try peaches!
Almond Stuffed French Toast
YIELD: 4 servings
PREP TIME: 20 minutes
COOK TIME: 10 minutes
For the almond cream:
1/4 cup salted butter, room temperature
1/3 cup + 1 tablespoon
Imperial Sugar Confectioners Powdered Sugar, plus more for dusting
4 ounces almond paste
Pinch fine sea salt
2 tablespoons flour
1 tablespoon milk or nut milk
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
For the French Toast:
1/4 cup sliced almonds
3 eggs
1/2 cup milk or nut milk
1 tablespoon
Imperial Sugar Extra-Fine Granulated Sugar
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
1/8 teaspoon fine sea salt
8 slices brioche bread, such as Pepperidge Farm®
2 tablespoons butter, for pan
Spreadable butter, room temperature
Sliced strawberries for serving
Make the almond cream. Cream butter and powdered sugar until fluffy and
combined. Grate almond paste on large holes of a grater. (Chill first, if
needed.) Add almond paste and salt and beat until the mixture is well
combined. Mix in flour, milk, and extracts, mixing until blended. Set
aside.
Toast almonds in a dry pan over medium heat until fragrant and slightly
golden. Remove to a plate and use fingers to crush slightly into smaller
pieces.
Whisk together eggs, milk, granulated sugar, extracts, and salt in a wide,
shallow dish.
Spread about one and a half tablespoons almond cream on half of the bread,
leaving room at the edges. Top with remaining bread.
Heat butter in large skillet over medium heat until melted. Dip both sides
of “sandwich” in egg mixture. Immediately place in hot pan. Cook until
golden on each side. Remove to wire rack. Quickly spread a thin layer of
spreadable butter on the crust of the bread. Dip crusts in plate of crushed,
toasted almonds.
Dust with powdered sugar and top with sliced strawberries and remaining
almonds. Serve warm.
I'm sharing my recipe on
Imperial Sugar
today. Go
get it
and make it this weekend! (Was that bossy?)
