Cinnamon-Almond French Toast
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5
3 reviews
Excellent
Cinnamon-Almond French Toast
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Not just your normal French Toast recipe
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Ingredients
- 8 challah bread sliced ½-inch thick, large slices; or good-quality sandwich bread
- 1½ cups milk warmed, whole
- 3 egg yolk
- 3 tablespoons light brown sugar
- ½ teaspoon ground cinnamon
- 2 tablespoons butter melted + 2 tablespoons for cooking, unsalted
- ¼ teaspoon salt
- 1 tablespoon vanilla extract
- 1 tablespoon triple sec optional, can substitute orange juice
- 1 teaspoon orange zest grated
- ¾ cup almonds sliced
For the Topping:
- 4 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 300 degrees F. Place the bread on a wire rack set in a rimmed baking dish. Bake bread until almost dry throughout (center should remain slightly moist), about 16 minutes, flipping slices halfway through cooking. Remove bread from rack and let cool for 5 minutes. Return baking sheet with wire rack to oven and reduce temperature to 200 degrees.
- In a medium bowl, whisk together the milk, egg yolks, brown sugar, ½ teaspoon cinnamon, 2 tablespoons melted butter, salt, vanilla extract, Triple Sec, and orange zest until well blended. Stir in the sliced almonds. Transfer the mixture to a 9x13-inch baking dish. In a small bowl, stir together the 4 tablespoons granulated sugar and 2 teaspoons ground cinnamon; set aside.
- Soak the bread in the milk mixture until saturated but not falling apart, about 20 seconds per side, ensuring that some almonds adhere to the bread. Using a slotted spatula, pick up a bread slice and allow excess milk mixture to drip off; repeat with remaining slices. Place soaked bread on another baking sheet or platter. Sprinkle 1 to 2 teaspoons of the cinnamon-sugar topping over one side of each slice of soaked bread.
- Heat ½ tablespoon unsalted butter in a 12-inch skillet over medium-low heat. When the foaming subsides, use the slotted spatula to transfer 2 slices of the soaked bread to the skillet, cinnamon-sugar side down first, and cook until golden brown, 3 to 4 minutes. While they cook, sprinkle the top of the bread with 1 to 2 teaspoons of the cinnamon-sugar mixture. Flip and continue to cook until the second side is golden brown, 3 to 4 minutes longer. (If the toast is cooking too quickly, reduce the temperature slightly.) Transfer to the baking sheet in the oven. Repeat cooking with remaining bread, 2 pieces at a time, adding ½ tablespoon butter for each batch. Serve warm, sprinkled with powdered sugar, and/or drizzled with maple syrup.
Nutrition Information
Show Details
Calories
503kcal
(25%)
Carbohydrates
57g
(19%)
Protein
14g
(28%)
Fat
23g
(35%)
Saturated Fat
7g
(35%)
Cholesterol
170mg
(57%)
Sodium
441mg
(18%)
Potassium
347mg
(7%)
Fiber
4g
(16%)
Sugar
30g
(60%)
Vitamin A
520IU
(10%)
Vitamin C
0.7mg
(1%)
Calcium
322mg
(32%)
Iron
3.1mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 503 kcal
% Daily Value*
| Calories | 503kcal | 25% |
| Carbohydrates | 57g | 19% |
| Protein | 14g | 28% |
| Fat | 23g | 35% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 170mg | 57% |
| Sodium | 441mg | 18% |
| Potassium | 347mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 30g | 60% |
| Vitamin A | 520IU | 10% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 322mg | 32% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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