My kids liked this recipe. However, make sure you don't cut your french bread slices thicker than 1", cook on medium low and cover with a lid. Some of my bread slices had some soggy middles after cooking. I only used a handful of almonds and let sit for 30 before cooking.

VERY tasty!!! We also didn't refrigerate, but instead placed the toast in the freezer for about 15 minutes. (Who wants to wait another hour!?!) The first time we had about 1/2 of the almonds called for, and really wouldn't like it with anymore than that.

I also did not soak for an hour, used half of the almonds and it turned out great. You definitely must toast the almonds first or you'll miss out of the true flavor of this dish. Like the previous reviewer, my flour and baking powder never fully incorporated either but I didn't bother to skim off and all was fine. Be sure to sprinkle with powdered sugar after cooking for a decadent treat.

One word for this, Yum ! Ok I didn't put this in the fridge first, but that was because I had my lads all standing drooling in my kitchen, so I cooked it straight away and it came out great. This will be made again in our house. Thank you for the recipe.

I used sliced almonds. After the first two pieces of toast, we left off the almonds. They were too brown by the time the bread was cooked. If I made this again I would not toast the sliced almonds first. Not a bad recipe but we decided we prefer our french toast without almonds.

Very good. A nice treat to have something different for a change. The leftovers were great the next day too.

There is not a restaurant close to my home (or anyhere that I know of)that could serve up french toast as good as this. My family felt like we had just stepped into a quaint little cafe with Rachel Ray. A few changes that I made to the recipe were to...omit the oil, sprinkle nutmeg in the egg mixture too, use Sara Lee (thick sliced) honey wheat bread and dip each bite into some warm maple syrup. Also, because all I had were the whole almonds...I chopped them up in a food processor and then used a collander to shake off the almonds that just chopped down to powder. I wondered if I had heated the almonds first and then chopped them, if they would have chopped better??? I might try that next time.

This was wonderful! I used the sliced almond accents since I did not have anything else on hand & regular sliced bread. Next time I will use the loaf ~ thicker slices would be a nice change. Thanks so much for this recipe!

We just had this very recipe served to my hubby and I at Silverstone Inn (a B&B)in Lancaster,PA. Each slice of bread was cut into 4 pieces, dunked into the liquid, and all four sides of each finger were then rolled in the chopped almonds. It was cooked to perfection - a light golden color and cooked all the way through. It was heavenly.

This was beautiful! Upon his first bite, hubby said "This is the best french toast I've ever had!" and I have to agree with that. I used Challah bread (Challah I from this site) and that enhanced the heavenly-ness of this dish. It was so, so good. I wasn't sure what the baking powder/flour was about, but I did it anyway, and it never really incorporated, but floated to the top in little clumps, so I just skimmed that off and threw it away. I also didn't do anything ahead, or toast the almonds. After putting the bread in the skillet to cook, I sprinkled almonds on the wet side. I only did one side, and it was fine that way. Just made sure I served almond-side up. I also used sliced almonds, which worked very well. Served with pure maple syrup.

Everyone liked this recipe, I loved it. I did not follow the recipe with the almonds. I just sprinkled them over the top of each serving. I didn't have French bread and used Italian, which worked out perfectly.

The flavor was okay. The almond extract was a nice change. I also didn't soak for an hour, only about 3-4 mins per side. I dusted with cinnamon instead of the sugar. I will probably make some variation of this again.

Finally, I have found a french toast recipe that doesn't taste soggy! I cooked mine on the stove in an iron skillet and that browned it nicely. My family preferred fewer almonds for next time, and I think I might even add a little sugar to the recipe to sweeten. I made this with sourdough french bread and it was great!

Good Flavor. Made without sliced almonds and tasted the almond extract which didn't really matter.

This was incredibly rich, but good! I used a squirt of butter-flavored Pam instead of the oil and butter. Also, I cooked one side of the bread before adding the almonds to the other side - this way I didn't risk burning the almonds. This was great for a treat, but not something I would crave very often. Thanks!

I found my French Toast recipe, very good! I didn't have almonds on hand so I didn't use them. And, I didn't take the time to refrigerate them. They still turned out great! Good french toast flavor. Will definitly make again.