Almond French Toast Recipe
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Almond French Toast

By: ISSA 
"This French toast is perfect for Mother's Day! It is a nice twist to the traditional breakfast dish, and makes a nice addition to any brunch. I hope that you enjoy this recipe. Serve with fresh fruit, fruit preserves, or warm maple syrup."

This Kitchen Approved Recipe has an average star rating of 4.5 Rate/Review | Read Reviews (64)

What to Drink?
Cocktail Cuppa Joe Martini
Hot Non-Alcoholic Coffee
Prep Time:
30 Min
Cook Time:
20 Min
Ready In:
1 Hr 50 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 cup slivered almonds
  • 3 eggs
  • 1 cup milk
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 12 thick slices French bread
  • 3 tablespoons canola oil
  • 3 tablespoons butter
  • confectioners' sugar for dusting

Directions

  1. Place almonds in a small saucepan over low heat. Tossing frequently, toast until lightly browned, 5 to 10 minutes. Remove from heat, and set aside.
  2. In a large bowl, whisk together eggs, milk, flour, salt, baking powder, almond extract and vanilla extract. Soak bread slices in the mixture until saturated. Place slices in a shallow pan. Refrigerate slices approximately 1 hour.
  3. Heat canola oil and butter in a large skillet over medium heat. One at a time, press one side of soaked bread slices in the almonds to coat. Fry bread slices on both sides until golden brown. Dust with confectioner's sugar before serving,

Nutritional Information open nutritional information

Amount Per Serving  Calories: 525 | Total Fat: 29.4g | Cholesterol: 124mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Aug. 2, 2004 by Esmee Supporting Member (Click to learn more about Supporting Membership)  view full review
Love this recipe. I was short on time so we didn't bother soking the bread. We just dipped the...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Sep. 8, 2005 by MESSY COOK   view full review
I had so much fun with this recipe. I used day old hawaiian bread that I cut in half and then...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on May 30, 2005 by GRNBEEN   view full review
I really enjoyed this recipe. I thought it was restaurant quality. I fried the bread in...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Mar. 1, 2005 by KLBUMB   view full review
Didn't refridgerate, and still turned out great! Very yummy!!
The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed on Dec. 26, 2004 by SEJENT   view full review
This is much more filling than regular french toast. I found that it was difficult to get the...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Jan. 25, 2004 by CALAW   view full review
This is an absolutely fabulous recipe and I am not a huge fan of almonds! I used soft french...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Jun. 21, 2005 by jolieoli   view full review
I found that I didn't need as many almonds as it said for pressing into the toast, but...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Jan. 24, 2005 by SAROMASY Supporting Member (Click to learn more about Supporting Membership)  view full review
Delicious - made it for a birthday brunch for a group of ladies, together with a desert...
The reviewer gave this recipe 2 stars. This recipe averages a 4.5 star rating.
Reviewed on Jun. 17, 2004 by Beth   view full review
Thank God I tried this before serving for Fathers Day. Definately NOT worth the effort. ...
The reviewer gave this recipe 2 stars. This recipe averages a 4.5 star rating.
Reviewed on Mar. 17, 2004 by kaylamayacamrynmom   view full review
I don't know what I did wrong, but I could not get this to cook through... I cooked it forever...

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