Almond-Crusted French Toast with Raspberries

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Challah is the bread of choice here because it really absorbs the custard, creating an eggy, sweet version of French toast similar to the pain perdu of New Orleans. Crunchy almonds, fresh raspberries and fragrant orange zest bring this classic breakfast dish to a whole new level.

Serves 4

Ingredients:
6 eggs
1 cup half-and-half
2 Tablespoons sugar
Finely grated zest of 1 orange
3/4 teaspoon almond extract (optional)
1/2 teaspoon pure vanilla extract
8 thick slices challah or other egg bread, preferably day-old
Canola oil or clarified butter for cooking
1 cup sliced almonds
1 cup  fresh raspberries
Pure maple syrup, for serving

Directions:
Preheat an oven to 350°F.

In a large shallow bowl, whisk together the eggs, half-and-half, sugar, orange zest, almond extract and vanilla. Add the bread to the egg mixture and turn gently to coat evenly. Let stand until the bread has soaked up some of the egg mixture, about 1 minute.

Preheat a griddle over medium heat until hot; a few drops of water flicked onto the surface should skitter across it. Lightly oil the griddle. Spread the almonds on a plate. Remove the bread, 1 piece at a time, from the egg mixture, letting the excess liquid drip back into the bowl. Dip one side of the bread into the almonds, pressing gently to help the nuts adhere, and place on an ungreased baking sheet.

Place the bread slices, almond side down, on the griddle and cook until the nuts begin to brown, about 2 minutes. Flip the slices and cook until golden brown on the other side, about 2 minutes more. Transfer the slices, almond side down, to a lightly oiled baking sheet. Transfer the baking sheet to the oven and bake until the center of the bread is heated through but is still moist, about 10 minutes.

Serve the French toast hot, almond side up, topped with a handful of raspberries and drizzled with maple syrup.

TODAY.com Parenting Team FC Contributor


Pumpkin French Toast

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This easy to make Pumpkin Spice French Toast recipe is a fun Autumnal twist on a favorite breakfast dish. Flavored with a subtle pumpkin spice flavor, the bread slices are quickly soaked in an egg pumpkin milk bath then pan fried in butter to perfection. I used a homemade cinnamon bread in this recipe, but feel free to use whatever type of bread that you like. The finishing touch:  a  light dusting of powdered sugar and a drizzle of warm maple syrup,  will make this a breakfast treat that entire family will enjoy.

Bon Appetite!

Serves 4
Ingredients:
3/4 cup milk
3 eggs
1/4 cup unsweetened canned pumpkin
2 Tablespoons sugar
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon pumpkin pie spice (click here for the recipe)
2 Tablespoons melted butter or non-stick spray
8 slices of day old French bread or brioche
Powdered sugar, for serving
Pure maple syrup, for serving

Directions:
In a small bowl, whisk the milk, eggs, pumpkin, sugar, cinnamon, vanilla, and pumpkin pie spice.

Coat a cast iron skillet or griddle with melted butter.

Soak the bread slices in the egg mixture for 2 seconds on both sides. Do not let the bread soak very long, or the bread will become soggy.

Heat the skillet on medium heat. Place the battered slices in the skillet and fry the slices long enough until each side is dry and speckled brown, about 2 to 3 minutes.

Dust the French toast with powdered sugar and serve with warm maple syrup and a pat of butter.

 

Style Note:
Plate: Lauren By Ralph Mandarin Dinner Plate