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.

ISSA

Recipe Summary

prep:
30 mins
cook:
20 mins
additional:
1 hr
total:
1 hr 50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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,

Nutrition Facts

525 calories; protein 18.2g; carbohydrates 49.4g; fat 29.4g; cholesterol 111.5mg; sodium 674.8mg. Full Nutrition
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Reviews (85)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/02/2004
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. Read More
(58)

Most helpful critical review

Rating: 3 stars
12/27/2004
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. Read More
(44)
116 Ratings
  • 5 star values: 75
  • 4 star values: 26
  • 3 star values: 8
  • 2 star values: 5
  • 1 star values: 2
Rating: 5 stars
08/02/2004
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. Read More
(58)
Rating: 5 stars
09/08/2005
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! Read More
(55)
Rating: 5 stars
05/30/2005
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. Read More
(53)
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Rating: 5 stars
03/01/2005
Didn't refridgerate and still turned out great! Very yummy!! Read More
(44)
Rating: 3 stars
12/26/2004
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. Read More
(44)
Rating: 5 stars
01/25/2004
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!!! Read More
(38)
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Rating: 5 stars
06/21/2005
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!! Read More
(36)
Rating: 5 stars
01/24/2005
Delicious - made it for a birthday brunch for a group of ladies together with a desert crepes and breakfast casserole. No leftovers! Read More
(35)
Rating: 2 stars
03/17/2004
I don't know what I did wrong but I could not get this to cook through... I cooked it forever it seems and all I got was too done outside and a still uncooked middle. I will not try this again. Sorry:( Read More
(34)
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