Best Almond French Toast Recipes

COCONUT-ALMOND FRENCH TOAST CASSEROLE

Steps:

• Preheat the oven to 300 degrees F. Lightly butter a 9-by-13-inch casserole dish.
• For the French toast: Lay the bread slices in one layer (it's OK if they overlap a little) on a baking sheet. Bake the slices (to dry them out a little) for 6 minutes, then flip and bake for 6 minutes more. Set aside to cool.
• Whisk together the eggs, half-and-half, granulated sugar, vanilla, cinnamon and salt in a large bowl. Dunk each bread slice in the egg mixture to coat thoroughly and shingle the slices in the buttered casserole dish. Pour any remaining egg mixture over the bread. Cover the dish with plastic wrap and refrigerate for at least 6 hours or overnight.
• For the coconut-almond crust: Put 1/2 cup of the coconut, 1/3 cup of the almonds, granulated sugar, flour and salt in a food processor and process until very fine. Add the butter, egg and egg yolk and process well to form a smooth paste.
• To assemble the casserole: Preheat the oven to 350 degrees F. Spread the coconut-almond mixture evenly over the soaked bread slices. Top with the remaining 1/4 cup sliced almonds and 3 tablespoons coconut and bake until puffed and lightly golden and the custard is set (the center of the casserole will no longer jiggle when shaken), 45 to 50 minutes. Allow to cool for 1 hour before serving, or serve at room temperature.
• Serve with a sprinkling of powdered sugar and berries if using.

VANILLA-ALMOND SPICED FRENCH TOAST

Steps:

• Mix whole milk and brown sugar in a large bowl.
• Beat eggs, vanilla extract, almond extract, cinnamon, nutmeg, and allspice together in a separate bowl until the eggs are well beaten; add to the milk mixture and stir to dissolve the brown sugar.
• Heat a non-stick skillet or griddle over medium-low heat.
• Set one slice of Texas toast into the milk mixture; let soak until moistened, about 10 seconds per side.
• Cook the dipped toast in the preheated skillet until bottom is golden brown, 3 to 5 minutes; flip toast and continue to cook until the other side is browned, 3 to 5 minutes more. Repeat dipping and cooking with remaining bread slices.

PEAR AND ALMOND FRENCH TOAST CASSEROLE

Steps:

• Evenly distribute the butter cubes into the bottom of a 10x14-inch baking dish. Sprinkle the brown sugar over the butter. Arrange the pear slices into the bottom of the dish. Arrange the bread cubes into a single layer over the pears.
• Mix the eggs, milk, sugar, vanilla extract, and almond extract together in a bowl until fully blended; pour evenly over the bread cubes, assuring all pieces are evenly covered. Cover the dish with aluminum foil and chill overnight in refrigerator.
• Preheat an oven to 350 degrees F (175 degrees C). Remove the casserole from the refrigerator and allow to warm while the oven preheats.
• Bake in the preheated oven until the top of the bread is golden brown and the eggs have solidified, 45 to 60 minutes. Top with the sliced almonds to serve.

BLUEBERRY ALMOND FRENCH TOAST BAKE

Steps:

• Spray a 9 by 13-inch baking pan with cooking spray. Arrange the bread in a single layer in the baking pan. Whisk together the eggs, egg whites, milk, vanilla, cinnamon and maple syrup. Pour the egg mixture over the bread in the pan, spreading it around so the liquid saturates the bread. Scatter the blueberries evenly on top and sprinkle with the almonds and brown sugar. Cover and refrigerate overnight.
• Preheat the oven to 350 degrees F. Uncover the baking pan and bake for 40 to 50 minutes. Serve warm, cold or at room temperature.
• Excellent source of: Protein, Riboflavin, Iodine, Manganese, Selenium
• Good source of: Fiber, Vitamin K, Calcium, Iron, Magnesium, Phosphorus, Zinc

CRUNCHY VANILLA-ALMOND FRENCH TOAST WITH FANCY FRUIT TOPPING, SWEET-N-SMOKY BACON

Steps:

• Preheat oven to 350 degrees F.
• Arrange bacon on slotted broiler pan. Sprinkle with brown sugar and place in oven to bake until crisp, 20 to 22 minutes.
• Preheat a large nonstick skillet over medium heat.
• In a shallow dish, beat together with a wire whisk: eggs, half-and-half, vanilla, salt, nutmeg, cinnamon. In a second shallow dish combine flakes and nuts. Add 2 tablespoons butter to warm skillet. Place a cookie sheet lined with foil (for easy clean-up) near the stove. Coat 4 to 6 slices of bread in egg, depending on the size of your skillet, then coat bread in cornflakes and nuts. Cook slices 2 minutes on each side and transfer toast to cookie sheet. Repeat with remaining slices and transfer toast to oven. Bake 10 minutes, with already cooking bacon.
• While bacon and toast are in oven, combine fruit, sugar and liqueur in a serving bowl and reserve.
• Remove toast and bacon from oven. Warm syrup in a small pitcher in microwave 15 seconds on high. Serve toast and bacon on plates with optional garnish of mint and edible flowers.
• Pass syrup and topping at the table.

BLUEBERRY ALMOND OVERNIGHT FRENCH TOAST

Steps:

• Preheat oven to 350 degrees F and spread 1 tablespoon butter onto the bottom and sides of an 11 x 7-inch baking dish.
• Cut each roll into 3 slices (you should have 10 cups, loosely measured). Place on a baking sheet and bake for 5 minutes or until lightly toasted.
• Sprinkle some of the blueberries into the dish and arrange roll slices in rows. Sprinkle with remaining blueberries, tucking some between the roll slices.
• Melt remaining butter and whisk together with Almond Breeze, sugar, extracts, and eggs. Pour over bread, then cover and refrigerate overnight.
• Remove French toast from refrigerator and preheat oven to 350 degrees F. Bake for 45 to 55 minutes or until firm when the dish is gently tapped. Serve warm, dusted with powdered sugar.

ALMOND FRENCH TOAST

Steps:

• Put oven rack in middle position and preheat oven to 275°F.
• Whisk together eggs, half-and-half, sugar, vanilla, and salt in a large shallow dish until combined well. Spread almonds on a large plate. Soak 4 slices of bread in egg mixture, turning over once, until saturated. Working with 1 slice at a time, remove bread, letting excess egg mixture drip off, then dredge in almonds to coat both sides, gently pressing to help adhere. Transfer to a plate or wax paper. Repeat procedure with remaining 4 slices.
• Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet over moderate heat until foam subsides, then cook 4 bread slices, turning over once, until almonds and bread are golden brown, 5 to 6 minutes. Add remaining 1 1/2 tablespoons butter and cook remaining 4 slices in same manner. Transfer French toast to a baking sheet as cooked and keep warm in oven.

ALMOND FRENCH TOAST

Steps:

• Place the almonds in a small saucepan; toss occasionally until lightly browned (about 5-8 minutes) careful not to overbrown; set aside.
• In a large bowl, whisk together eggs, half and half or milk (if using) flour, salt, baking powder, almond extract and vanilla.
• Soak the bread slices in the egg mixture until soaked.
• Place in a shallow glass dish.
• Cover with plastic wrap and refrigerate the bread slices for about 1 hour.
• Heat the oil and butter in a skillet (I do this on my large electric frypan).
• Doing one slice at a time, press one side of the soaked bread slice into the toasted almonds to coat.
• Fry the bread slices on both sides until golden.
• Sprinkle with confectioners sugar if desired.

ALMOND-CRUSTED FRENCH TOAST

Steps:

• Make the frangipane: In the bowl of an electric mixer fitted with the paddle attachment, mix together almond paste, butter, eggs, flour, and lemon zest until smooth. (Frangipane can be made 3 days ahead and stored in an airtight container, refrigerated, until ready to use. Let soften at room temperature before using.)
• Make the apples: Heat butter in a medium skillet over medium high heat. Add apples and cook until golden brown on all sides, about 5 minutes. Remove apples from skillet and wipe skillet clean. Return apples to skillet and add maple syrup; cook until apples are soft. Keep warm until ready to serve.
• Preheat broiler.
• Heat butter in a large skillet over medium heat. In a large, shallow dish, whisk together eggs, heavy cream, almond extract, and cinnamon. Working in batches, dip brioche in egg mixture to coat. Transfer to skillet and cook, turning, until golden brown on each side, about 30 seconds per side. Transfer to a baking sheet. Repeat process with remaining bread and egg mixture. Let French toast cool slightly, about 5 minutes.
• Lightly spread frangipane evenly over one side of each piece of French toast; transfer to broiler and broil until golden, about 30 seconds. Divide French toast evenly among four serving plates and top with apples and toasted almonds; serve immediately with additional maple syrup.

ALMOND FRENCH TOAST HEARTS

Steps:

• Cut out bread slices with a 3-3/4-in. heart-shaped cookie cutter; discard trimmings. , In a shallow bowl, combine the eggs, milk and 1/2 teaspoon almond extract. Dip bread on both sides in egg mixture. In a large skillet, melt 2 tablespoons butter. Cook bread hearts for 2-3 minutes on each side or until golden brown., For almond butter, in a small bowl, combine confectioners' sugar and remaining butter and extract; mix well. Spread 1 teaspoon over each slice of French toast (save remainder for another use). Sprinkle with additional confectioners' sugar and serve with strawberries, if desired.

ALMOND-CRUSTED FRENCH TOAST

Steps:

• In a large bowl, combine the first five ingredients. Dip each slice of bread into egg mixture; place on waxed paper. Press almonds onto tops of bread slices., Cook on a greased hot griddle for 3-4 minutes on each side or until golden brown. Sprinkle with confectioners' sugar and serve with syrup.

CRUNCHY VANILLA-ALMOND FRENCH TOAST

Steps:

• Pre heat oven to 350.
• In a shallow dish, beat together with a wire whisk: eggs, half-and-half, vanilla, salt, nutmeg, cinnamon.
• In a second shallow dish combine flakes and nuts.
• Add 2 tablespoons butter to warm skillet.
• Place a cookie sheet lined with foil (for easy clean-up) near the stove.
• Coat 4 to 6 slices of bread in egg, depending on the size of your skillet, then coat bread in cornflakes and nuts.
• Cook slices 2 minutes on each side and transfer toast to cookie sheet.
• Repeat with remaining slices and transfer toast to oven.
• Bake 10 minutes.

WHITE LACE INN CHERRY ALMOND CREAM CHEESE FRENCH TOAST

Steps:

• 1. Cut the loaf of white bread into cubes. Place the cubes into a greased 9 x 13-inch pan. Spread the cherries over the bread. Microwave the cream cheese to soften it. Add 1/2 cup sugar, 1 teaspoon almond extract and sour cream to cream cheese. Spread over cherries. Cut ten 1-inch slices of French bread. Place the slices over the cherries. Beat the eggs well; add the remaining 1/2 cup sugar, 1 teaspoon almond extract, the milk and cream, and beat again. Pour the egg and milk mixture over the French bread slices. Cover and refrigerate overnight. Preheat the oven to 350 degrees F. Bake covered with aluminum foil for for 40 to 50 minutes, then uncovered for the last 10 minutes to brown slightly. Let set for about 10 minutes. Sprinkle top with powdered sugar and sliced almonds before slicing into squares.

BLUEBERRY-ALMOND FRENCH TOAST BAKE

Steps:

• Spray a 9x13-inch baking pan with cooking spray.
• Whisk eggs, egg whites, milk, maple syrup, vanilla, and cinnamon together in a large bowl.
• Place bread cubes in the prepared pan. Pour egg mixture over the bread. Scatter blueberries evenly over the top and sprinkle with almonds and brown sugar. Cover with plastic wrap and refrigerate for 4 hours, or overnight.
• When ready to bake, preheat the oven to 350 degrees F (175 degrees C).
• Remove plastic wrap from the baking pan. Bake in the preheated oven until golden brown , 40 to 50 minutes.

DOUBLE DIPPED ALMOND FRENCH TOAST W/ FRESH STRAWBERRIES AND BANANAS

Steps:

• Mix the first 6 ingredients together in a large shallow bowl. Slice the strawberries and set them aside. Heat up the skillet and put a nice amount of butter on it so it is nicely coated. Dip the bread in the milk batter and then dip it into the nuts and then dip the bread in the battter again and then put it right into the hot skillet and cook for a couple of minutes or until it's golden brown then flip and repeat for all pieces, try to keep warm. Place french toast on a plate and place sliced strawberries, bananas or other seasonal fruit on top. sprinkle with powdered sugar and/or chocolate chips. Serve with maple syrup;

COCONUT ALMOND FRENCH TOAST

Steps:

• Put Shredded coconut and almonds into a dinner plate, Mix them up a bit, shake the plate lightly to spread them evenly across the plate then sprinkle the sugar on top. Set near the stove.
• Break Eggs into shallow pan (e.g. a glass pie plate). Break each of the yolks with a fork and pour ~1/4 tsp vanilla extract into each yolk. Do the same for the almond extract and mix them up. Pour in the milk and beat it all up until it's nicely combined.
• Heat 1 tbsp oil in skillet over medium heat until it ripples.
• Dredge a slice of bread in the egg mixture, then in the coconut mixture and add it to the oil in the pan. Flip when bottom is nicely browned, and brown the other side. Remove to Serving plate and dust with confectioners sugar (a small sieve works well for this). Repeat with second 2 slices of bread.
• Serve with warm maple syrup, fresh squeezed guava, and some mocha java.

ALMOND FRENCH TOAST

Steps:

• Trim crusts from bread; set bread slices aside.
• Process crusts in a blender or food processor until finely crumbled.
• Set crumbs aside.
• Combine cream cheese and almond paste; beat at medium speed of an electric mixer until smooth.
• Spread the mixture evenly on 4 bread slices.
• Slice each sandwich diagonally to form 4 triangles.
• Combine eggs, milk, and vanilla.
• Dip each bread triangle into egg mixture, coat with crumbs, and dip again in egg mixture.
• Melt butter in a large skillet; add oil.
• Cook triangles over medium heat 4 minutes on each side until browned.
• Serve immediately.
• Yield: 4 servings.

ALMOND-CRUSTED FRENCH TOAST

Steps:

• 1. Process ½ cup slivered almonds and 1 tablespoon light brown sugar in food processor until coarsely ground, 12 to 15 one-second pulses (you should have about ½ cup crumbs). 2. Adjust oven rack to middle position and heat oven to 300 degrees. Place bread on wire rack set in rimmed baking sheet. Bake bread until almost dry throughout (center should remain slightly moist), about 16 minutes, flipping slices halfway through cooking. Remove bread from rack and let cool 5 minutes. Return baking sheet with wire rack to oven and reduce temperature to 200 degrees. 3. Whisk milk, yolks, sugar, cinnamon, 2 tablespoons melted butter, salt, vanilla, Triple Sec, and orange zest in large bowl until well blended. Transfer mixture to 13- by 9-inch baking pan. 4. Soak bread in milk mixture until saturated but not falling apart, 20 seconds per side. Using firm slotted spatula, pick up bread slice and allow excess milk mixture to drip off; repeat with remaining slices. Place soaked bread on another baking sheet or platter. Sprinkle 1 tablespoon nut mixture over one side of each slice of soaked bread. 5. Heat ½ tablespoon butter in 12-inch skillet over medium-low heat. When foaming subsides, use slotted spatula to transfer 2 slices soaked bread to skillet, nut-mixture side down first, and cook until golden brown, 3 to 4 minutes. Flip and continue to cook until second side is golden brown, 3 to 4 minutes longer. (If toast is cooking too quickly, reduce temperature slightly.) Transfer to baking sheet in oven. Wipe out skillet with paper towels. Repeat cooking with remaining bread, 2 pieces at a time, adding ½ tablespoon of butter for each batch. Serve warm, passing maple syrup separately.

BAKED STRAWBERRY ALMOND FRENCH TOAST

Steps:

• Cut loaf into 14 equal slices and set aside. Prepare sauce by combining sugar and water in a heavy pan. Cook over medium-low heat until sugar dissolves, about 3 minutes. Cover and cook over medium heat 1 minute. Uncover and continue to cook 5 more minutes (do not stir). Remove from heat and let stand 1 minute. Add butter and stir until melted. Add evaporated milk, stirring constantly. Return to medium heat and cook, stirring constantly, 3 minutes or until mixture melts and is smooth. Remove from heat, stir in almond extract and salt. Pour sauce into a sprayed 9x13-inch baking pan. Arrange 7 bread slices in pan. Spread preserves evenly over bread and top with remaining 7 slices. In a bowl, combine milk, eggs, vanilla, cinnamon, nutmeg, and salt. Pour over bread and sprinkle with almonds. Bake at 350 degrees F. 35-40 minutes or until golden brown. Cool 5 minutes and sprinkle with powdered sugar.

ALMOND FRENCH TOAST

Steps:

• 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.
• 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.
• 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,