Almond French Toast Recipe -
Almond French Toast Recipe
  • READY IN ABOUT 2 hrs

Almond French Toast

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    20 mins

    1 hr 50 mins


  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,
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Reviews More Reviews

Most Helpful Positive Review
Aug 02, 2004

Love this recipe. I was short on time so we didn't bother soking the bread. We just dipped the bread in just before frying it up. We topped the french toast with berries.

Most Helpful Critical Review
Dec 26, 2004

This is much more filling than regular french toast. I found that it was difficult to get the egg mixture to cook before the almonds started to burn. Perhaps my stove runs too hot.


92 Ratings

Sep 08, 2005

I had so much fun with this recipe. I used day old hawaiian bread that I cut in half and then into sticks (ala fast food restaurants) the night before. In the morning (midweek)I toasted SLICED almonds while I made up the egg mixture (as I am a fan of almonds but not almond extract and to go with the hawaiian bread, I substituted coconut flavoring), dipped about half of the precut bread and put in a pan in the refrigerator while I went and did my hair and makeup, came back pressed the almonds into the sticks and layed them all at the same time on my new electric family-sized griddle, cooked them about 15 mins @ 300 degrees, dusted them with powdered sugar, handed each family member an individual cup of syrup (available at my local 99 cent store) and off we all went! Delicious, fun and easy. Leftovers heated for 20 seconds in the microwave were terrific the next day, too. Next time, I'm going to try it with toasted coconut! Thanks. This one is a keeper!

May 30, 2005

I really enjoyed this recipe. I thought it was restaurant quality. I fried the bread in butter like others on medium/low. I had no problem with burning. I was surprised that the almonds stuck to the bread, I thought they would fly when I turned it. Great recipe, thanks. I served with mixed berries.

Mar 01, 2005

Didn't refridgerate, and still turned out great! Very yummy!!

Jan 25, 2004

This is an absolutely fabulous recipe and I am not a huge fan of almonds! I used soft french bread and followed the diretions for the most part, except that I did not fry in canola oil, but rather in butter. I think that canola oil can sometimes be tasted in food, and another comment indicated that she had detected the taste of canola oil when making this. I received numerous compliments and requests for the recipe at a brunch. This one is a keeper!!!

Jun 21, 2005

I found that I didn't need as many almonds as it said for pressing into the toast, but nonetheless-I won't make this only once. Yum!!

Jan 24, 2005

Delicious - made it for a birthday brunch for a group of ladies, together with a desert crepes, and breakfast casserole. No leftovers!


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  • Calories
  • 525 kcal
  • 26%
  • Carbohydrates
  • 49.4 g
  • 16%
  • Cholesterol
  • 112 mg
  • 37%
  • Fat
  • 29.4 g
  • 45%
  • Fiber
  • 4.6 g
  • 18%
  • Protein
  • 18.2 g
  • 36%
  • Sodium
  • 675 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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