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!
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this looks really good, a combination of granola-french toast. It almost looks like a crumble of sorts. What a great brunch!
Manger La Ville, a little weird but I made it for dinner this time because I wanted to make it for Kasi (Lon’s siter) and dinner time worked out better for everyone.
The perfect breakfast! Now I’m craving french toast!
Jerry, make sure to have some!
i like every aspect of this, but that topping sounds out of this world! what a spectacular breakfast this would be, excellent post!
Thanks Grace! It’s delicious as dessert too (we ate left-overs as dessert).
I just made this recipe this morning and it is delicious! I didn’t tweak or change anything–which is usually a tough internal battle for me–but I’m glad of it. It’s just perfect the way it is 🙂 Definitely a new brunch item! Thanks for the post!
Thanks Lenise! We’re so happy to share with you.
I’ve had this almond crunch french toast recipe for AGES. Just dug it out of my bookmark folders and decided it’s high time to make it. Thanks for sharing!