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Almond French Toast Recipe

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This recipe for Almond French Toast is from Sandra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 eggs
1 cup of whole milk or cream
1/2 cup cream
2 teaspoons vanilla extract (or 1 vanilla bean scraped)
Zest of 1 orange
1 teaspoon ground cardamom
2 tablespoons honey
1 teaspoon orange blossom water
Pinch of salt (1/4 teaspoon)
6 thick slices brioche
breadClarified butter or unsalted butter with some Peanut oil
1 cup blanched flaked almonds raw
Icing sugar (garnish)A few fresh mint leaves (garnish)
6 fresh ripe but not soggy peaches
1 tablespoon grenadine syrup
1/2 cup butter
1/2 cup sugar
Juice of 1 lemon
WHIPPED YOGURT:
1 cup plain full fat yogurt (Balkan style)
3 tablespoons honey
1/2 teaspoon vanilla
Pinch of salt
Directions:
Directions:
Preheat the oven 300F
In a bowl combine eggs, milk (or cream), honey, vanilla, orange zest, cardamom, and salt. Whisk together till combined.
Slice the brioche loaf into six equal sized thick slices about three centimeters thick.
Pour the egg mixture in a shallow baking pan with high sides.
Place a few slices in the mixture to soak the liquid custard about three minutes and turn once.
Meanwhile in a large skillet melt two tablespoons of clarified butter on medium heat.
Remove one soaked slice of Brioche carefully and lay onto the flaked almonds to coat one side. Place gently into the buttered hot skillet almond side down. While they are cooking put the rest of the bread to soak in the remaining liquid mixture.
Cook about three to four minutes on each side and make sure the soaked in custard has set.
Place the cooked toast on a baking sheet and place in the oven to keep warm while the rest are cooking.
Serve almond side up with the roasted peaches, a dollop of whipped yogurt and a drizzle of warm maple syrup. Garnish with a few fresh mint leaves.
WHIPPED YOGURT:
Place all ingredients in a medium bowl and gently whisk until well combined. Refrigerate until ready to use.
ROASTED PEACHES:
First peel the peaches by scoring around the circumference of the peach. Place in a saucepan full of boiling water. When you see the skin start to separate from the flesh take them out and plunge in iced water to stop cooking. Remove and peel the skin.
Slice in quarters and put aside in a clean skillet that is oven safe.
Melt the sugar and butter in a skillet gently cooking to create a light caramel. Add the grenadine syrup and lemon juice.
It will bubble and let cook stirring together for five minutes.
Spoon the caramel sauce over the cut peaches and roast in oven for approximately ten minutes or more depending on the ripeness of the peaches. Or alternatively roast them on the stove top basting regularly.
Remove and allow to cool slightly to be served warm over the almond French toast with a dollop of whipped yoghurt and warm maple syrup.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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