Active Time

　　25 min

　　Total Time

　　25 min

　　Almonds browned in butter bring a nutty crunch to classic French toast.

　　

Ingredients

Makes 4 breakfast servings

　　4 large eggs

　　1 1/3 cups half-and-half

　　4 teaspoons sugar

　　1/2 teaspoon vanilla

　　1/8 teaspoon salt

　　1 1/4 cups sliced almonds (5 oz)

　　8 (3/4-inch-thick) slices brioche or challah from a 4- to 5-inch-wide loaf

　　3 tablespoons unsalted butter

　　Accompaniments: maple syrup; confectioners sugar (optional)

　　

Step 1

Put oven rack in middle position and preheat oven to 275°F.

　　

Step 2

Whisk together eggs, half-and-half, sugar, vanilla, and salt in a large shallow dish until combined well. Spread almonds on a large plate. Soak 4 slices of bread in egg mixture, turning over once, until saturated. Working with 1 slice at a time, remove bread, letting excess egg mixture drip off, then dredge in almonds to coat both sides, gently pressing to help adhere. Transfer to a plate or wax paper. Repeat procedure with remaining 4 slices.

　　

Step 3

Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet over moderate heat until foam subsides, then cook 4 bread slices, turning over once, until almonds and bread are golden brown, 5 to 6 minutes. Add remaining 1 1/2 tablespoons butter and cook remaining 4 slices in same manner. Transfer French toast to a baking sheet as cooked and keep warm in oven.