Baked Almond French Toast Recipes

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,

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

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.

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.

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.

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.

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.

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.