Almond Crusted French Toast

Almond Crusted French Toast is the perfect way to begin your day with the ones you love.

 Can you tell I have a thing for raspberries?  Raspberries on lava cakes, chocolate cheesecake, lemon cheese, in crepes… They hold a big place in my heart, well mouth.  Speaking of hearts, Valentine’s Day is coming up and since it’s on a Saturday you have time to make an elaborate (aka- better than cereal) breakfast.  You’re for sure to steal someone’s heart when you make them this french toast.

Oh I remember the days in elementary school when I would work for hours decorating a shoe box so I could get Valentines.  I’m sorry, but I always thought it was so lame when people would bring a Valentine without a treat attached.  I mean, who does that?!  The candy is the best part right?!  We couldn’t give homemade treats for Valentine’s so my second choice to give was those raspberries and cream Lifesaver suckers.  Do they still sell those???  Now I really need one.

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K so these Almond Crusted French Toasts are divine!  I mean, you can’t go wrong with adding nuts, berries, and Nutella.  Wa what!?!?  I swear I ate a half cup of Nutella just while making these.  I even let Carly have a taste and she’s now hooked on it too.  What have I done?!??  Now I have to share.  I might need to start buying the Costco size jar.

You can’t go wrong with a breakfast like this!  Enjoy!

Almond Crusted French Toast

5 from 2 votes

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Almond Crusted French Toast

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 5 servings

Author Garnish & Glaze

Ingredients

• 1 16 ounce loaf French bread
• 6 eggs
• 1 cup milk
• 2 tablespoons sugar
• 1 teaspoon vanilla*
• 1 teaspoon cinnamon
• pinch of salt
• 1/2 cup Diamond sliced almonds
• 1 cup raspberries
• Nutella or syrup
• Powdered sugar

Instructions

1. Preheat oven to 350 degrees F and a skillet or griddle over medium heat.
2. In a shallow bowl, whisk eggs, milk, sugar, vanilla, cinnamon, and salt together. Place the almonds in a separate shallow bowl or plate.
3. Cut the ends off the loaf of bread and then slice into 15 slices 1 inch thick (if you have a fat short loaf then cut into 10 slices- 2 slices per person). Dip all the bread in the egg mixture letting it soak into both sides. Press one side of each slice of bread into the sliced almonds and then place on griddle, almond side down. Cook the bread 2-3 minutes on each side until golden. When done, place on a lightly greased baking pan almond side down and bake for 10 minutes. Flip halfway through.
4. Serve hot with Nutella (or syrup), fresh raspberries, and powdered sugar.

Recipe Notes

*You can substitute half the vanilla extract for almond extract.

Recipe Source: Adapted from Williams-Sonoma and Rachel Ray