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After experimenting with Almond Crunch French Toast last week, I mentioned that I'd post up the recipe this weekend, after some minor adjustments. Here it is! I used Challah this week and Chinese Bakery Bread last week. Both are good: Challah will be a bit softer, Chinese Bakery Bread a bit more dense and firm. I wrote 13 ounces of Challah but it's just however many 1" slices fit into a 9X13 pan, snuggly. See Pic.


Almond Crunch French Toast

French Toast

• 13 ounces day-old challah bread in 1" thick slices
  
• 3/4 cup milk
• 3/4 cup heavy cream
  
• 5 large eggs
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1/2 teaspoon cinnamon

Almond Crunch Topping

• 1/4 cup packed light brown sugar
• 1/4 cup quick cooking oats
• 2 tablespoons all purpose flour
• 2 teaspoons cinnamon
• 4 tablespoons butter, cut into small pieces
• 3/4 cup thinly sliced almonds toasted

1. Arrange challah slices in a 9X13 pan (with non-stick spray), snuggly fit.
2. In a large bowl, whisk together milk, eggs, sugar, vanilla extract, almond extract, and cinnamon. Pour over the challah and let is soak for 1 hour, turning over once. Preheat oven to 350 degrees F (325 degrees F with convection) during this time.
3. Mix together light brown sugar, quick oats, flour, and cinnamon. Rub in butter until mixture is crumbly. Toss together with almonds. Spread evenly on top of challah slices.
6. Bake for 25 minutes, or until top is golden brown.

Isn't this beautiful? Tender French Toast, crunchy aromatic almonds, lightly sweetened...my idea of perfection.


I made Peach Compote to top it off this evening, but last week I used a strawberry compote. Both were delicious so I've given you both recipes. Those who like it sweeter may also want to serve it with Maple Syrup.


Peach compote

• 3 peaches (roughly 1lb 6 oz), peeled, cored, and sliced
  
• 1/3 cup packed light brown sugar
• 1/4 cup water
• 2 teaspoons brandy
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg

In a medium saucepan, stir together peaches, brown sugar, water, brandy, cinnamon, and nutmeg over medium heat. While stirring occasionally, cook until the liquid reduces to a syrup, about 15 minutes. Serve warm or room temperature.

Strawberry Compote

• 2 pounds strawberries, hulled and quartered
• 1/4 cup sugar
• 2 tablespoons Grand Marnier

Toss strawberries, sugar, and Grand Marnier together and let is sit for at least 30 minutes. It can be made 2-3 hours ahead if desired.



I've got to make this for my mom next time!

posted by Jessica@Foodmayhem at 8:25 PM 9 Comments add a comment