Instructions
Accompaniments: maple syrup; confectioners sugar (optional)

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

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.

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.


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Yields: 4 Servings
     Gourmet magazine, May 2006, page 169

notes:  1. A nice twist on french toast and incredibly easy to make. I didn't have half and half, so i used the hazelnut creamer that I had in the fridge, skipped the sugar, and added a bit of cinnamon. Tasted great.

2. I own an inn in Nova Scotia and have made this 3 times so far to the rave reviews of our guests. Instead of the vanilla I use almond extract to give it an extra almondy flavor.

Cuisine:

Main Ingredient:   Bread