Reviewed: Sep. 11, 2009

This recipes is AWESOME! Every time we go to my brother-in-laws for brunch, this is the requested thing for us to bring. There is never any left. ai make it as is, just don't toast the almonds before cooking the french toast. I found they burned if toasted and then toasted again when cooking the toast. Thank you for sharing it!!!!

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sue

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 31, 2009

This was a hard one to make, I couldn't get the almonds to stick while it cooked. I will not make this again!

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Chelsey

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Reviewed: May 19, 2009

This was not a good recipe. It had no hint of a french toast taste. It was also difficult to cook. My boyfriend liked it that's why it got 2 stars. If you do try it, I wouldn't use french bread!

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Dogs3993

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Reviewed: May 2, 2009

I was pleased with this recipe overall but had a hard time cooking the toast all the way through without burning the almonds. But my family enjoyed this recipe. I think next time I will cut the toast into "sticks" so that it will cook more evenly through.

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Haylee

Cooking Level: Beginning

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Reviewed: Jan. 12, 2009

This is th best french toast i have ever eaten! I followed the recipe and the end result was an amazing melt in your mouth, close your eyes, look up to the heavens, sigh in relief, yummy french toast. I used day old challah bread and after cooking it i sprinkled confectioners sugar, cinnamon and honey. Oh happy day! (Also, i didnt have any almonds on hand so i omitted the toasted almonds and almond extract).

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Amystar79

Cooking Level: Intermediate

Living In: Sydney, New South Wales, Australia

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Reviewed: Jun. 4, 2008

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.

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Mar. 23, 2008

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.

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Vicki

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Reviewed: Feb. 17, 2008

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.

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BRANGIE

Cooking Level: Intermediate

Living In: Bellevue, Nebraska, USA

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Reviewed: Jan. 29, 2008

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.

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slashignore

Cooking Level: Expert

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Reviewed: Jan. 27, 2008

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.

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Sally

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Sep. 11, 2007

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

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Ida

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Reviewed: Jul. 21, 2007

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.

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Kim

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Reviewed: Jul. 5, 2007

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!

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lgebski

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Reviewed: Jun. 21, 2007

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.

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Marsha Diane

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Madison, Ohio, USA

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Reviewed: Jan. 23, 2007

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.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Nov. 12, 2006

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.

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BONF

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Reviewed: Nov. 5, 2006

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.

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J. Weir

Cooking Level: Intermediate

Home Town: Puyallup, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Jun. 26, 2006

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!

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LFeeley

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Reviewed: Jun. 3, 2006

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

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heidi41271

Cooking Level: Intermediate

Living In: Geneseo, Illinois, USA

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Reviewed: Mar. 21, 2006

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!

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