My weekends lately have included what I've been referring to as "special breakfasts". You see, as much as I hate to admit it, I don't normally eat any sort of breakfast in the mornings, especially on weekdays. Having these "special breakfasts" on the weekends have really been giving me something to look forward to. It could be something as indulgent as french toast or as simple and healthy as the baked oatmeal I shared a few weeks ago, the joy is in planning, making and taking the opportunity to sit down and enjoy them. This baked french toast was pretty incredible, almost like a cross between french toast and bread pudding, served with fresh berries and topped with almonds and real maple syrup, it was a perfect start to my Sunday.
Baked Almond French Toast
Serves 4
Printable Recipe
- 1 Tablespoon butter, melted
- 3/4 cup sliced almonds
- 1/4 cup sugar, divided
- 1/2 teaspoon cinnamon
- 1 loaf of Brioche, sliced into thick slices, approximately 11/2 inches thick
- 1 cup milk
- 1/2 cup half and half
- 4 eggs
- 1 12 teaspoons vanilla
- Pinch of salt
Fresh berries
Powdered sugar
Pure maple syrup
- The night before, slice your bread and let sit uncovered on the counter to stale slightly so bread will absorb more of the custard.
- Preheat oven to 350 degrees with rack set in center of oven. Butter a 9-by-13-inch baking dish; set aside.
- In a small bowl, mix together almonds, 2 tablespoons granulated sugar, cinnamon, and melted butter; set aside. Arrange bread slices in an even layer in prepared baking dish; set aside.
- In a large bowl, whisk together milk, half and half, eggs, vanilla, salt, and remaining 2 tablespoons sugar. Pour over bread and let stand 5 minutes. Carefully drain custard from baking dish and pour over bread a second time, tilting baking dish to evenly distribute; let stand 5 minutes. Custard should be almost completely absorbed. Sprinkle evenly with almond mixture.
- Cover baking dish with parchment paper-lined foil and transfer to oven; bake for 20 minutes. Uncover and continue baking until slightly puffed and golden brown, 15 to 20 minutes more. Serve immediately with maple syrup, powdered sugar, and berries.
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