Marzipan-Stuffed French Toast
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Marzipan-Stuffed French Toast
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This sinful marzipan-stuffed French toast is an almond lover’s delight, with two thick slices of buttery brioche with a layer of creamy almond spread in between.
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Ingredients
- 8 8 thick slices brioche bread
- ½ ½ cup sliced almonds
For Filling:
- 5 5 oz almond paste broken into pieces
- 1 1 tablespoon butter
- pinch salt
- 1 1 large egg lightly beaten
For French Toast:
- 3 3 large eggs
- ¾ ¾ cup whole milk
- butter as needed for cooking
- confectioners’ sugar optional, for topping
- maple syrup optional, for topping
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Instructions
- Preheat oven to 300 degrees F. Arrange bread slices on a baking sheet in a single layer. Bake for 5 minutes or until bread is slightly dried out and toasted, but not yet starting to brown. If your bread is somewhat old and already dried out a bit you can skip this step.
- Spread almonds in a single layer on a baking sheet. Bake for 3 to 5 minutes or until toasty and just starting to brown. Set aside.
- Place almond paste and butter in a microwave-safe mixing bowl. Soften in the microwave in a few short bursts (you don't want to melt the butter, just soften it). Use a stiff spatula or wooden spoon to mix by hand until evenly incorporated (you can also do this in a stand mixer or food processor if you want). Mix in salt. Add lightly beaten egg and mix until it forms a smooth, spreadable paste.
- Preheat a large non-stick skillet over medium-high heat.
- Smear 1/4 of almond paste mixture onto four slices of bread, spreading into an even layer. Top with another piece of bread to form a sandwich, and press lightly to adhere.
- Whisk together eggs and milk. Pour into a shallow baking dish (a small-ish casserole dish is usually perfect for this).
- Dip assembled sandwiches into batter, letting one side soak for 5 to 10 seconds then flip and soak the other side. If your skillet can only fit 2 sandwiches at a time, wait to dip the remaining 2 until just before you cook them.
- Rub skillet with butter (you don't need a lot, just a thin layer to prevent sticking). Place batter-soaked sandwiches into hot skillet, leaving enough space between them so they can still be easily flipped.
- Cook for 2 to 3 minutes per side or until golden brown, then flip and cook for 2 to 3 minutes more. Transfer to a baking sheet and then repeat with remaining slices.
- Once all slices are cooked, place baking pan in the oven (still set to 300 degrees F) for 5 to 10 minutes or until heated through.
- Transfer to serving plates. Sprinkle with toasted almonds, dust with powdered sugar, and drizzle with maple syrup as desired.
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