French Toast Amandine

By Sam Sifton

Updated April 10, 2018

  • Craig Lee for The New York Times
Media 1 of 1
Total Time
About 20 minutes
Rating
4(931)
Comments
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My children came up with this recipe on the morning after we worked together on a dinner of weakfish amandine, the fillets sautéed in brown butter and scattered with almonds. They asked: “Couldn’t we do something similar with French toast? And make it, like, sweet?” We certainly could, and we did: a simple breakfast fry-up made elegant and well groomed. Fry the slices up in good butter, and serve them with maple syrup or a slash of jam. Pile everything in the sink afterward and boogie; you can clean up later. Breakfast in America.

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Ingredients

Yield:4 to 6 servings

  • 6 large eggs

  • ½ cup whole milk, cream or half and half

  • 2 tablespoons white sugar

  • 1 teaspoon kosher salt

  • ½ teaspoon vanilla extract

  • 1 loaf thick-sliced brioche, challah or country bread

  • 1 cup sliced almonds

  • 4 to 6 tablespoons unsalted butter, ideally clarified or high-fat.

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

39 grams carbs; 213 milligrams cholesterol; 450 calories; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 9 grams saturated fat; 26 grams fat; 4 grams fiber; 386 milligrams sodium; 17 grams protein; 10 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 200. Whisk together eggs, milk (or cream or half and half), sugar, salt and vanilla extract.

  2. Step 2

    Lay bread in a baking pan, and pour egg mixture over top. Let sit 3 minutes, then turn slices over, making sure egg mixture has covered slices, with no dry spots

  3. Step 3

    Spread sliced almonds on a baking sheet, and put soaked bread slices on top. Press to adhere, then turn and repeat on other side; sprinkle with almond slices as needed. One side will be more crusted; cook that side first (and serve facing up).

  4. Step 4

    Put some of the butter into a skillet placed over medium-high heat; when it’s hot, add bread slices in batches, cooking until they’re golden brown and crisp, a few minutes per side. Transfer finished toasts to a platter, and place in oven to keep warm. Repeat with remaining butter and bread.

  5. Step 5

    Serve finished toasts with fruit compote, maple syrup or (and!) a dusting of confectioners’ sugar.

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Ratings

4 out of 5
931 user ratings
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Comments

Rafael

Made this a while back. Instead of cooking them on a skillet, baked them on a 15x20 shallow pan, all at once @350 degrees fahrenheit about 35 minutes. Also used a loaf of home made stale brioche bread. The recipe for the bread is from "Breads from La Brea Bakery" by Nancy Silverton. They were to die for!

Angela

Add a little almond extract to the egg mixture as well and make it more heavenly.

Ann

This is similar to Ina's recipe for Pain Perdu that I make all the time...only a little simpler. I do like the addition of triple sec, honey and orange zest in Ina's.

JayinPa

A little Lazzaroni Amaretto, or one of their cookies, grated, will enhance the almond flavor.

moancake

Reminiscent of bostock. Definitely benefits from a dash of almond extract.

Steven

This was tasty, and I would make it again, although I did have trouble getting the almonds to stick. I will also turn down the heat a little as the almonds tend to burn.

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