Slivered almonds and almond extract are included in this French Toast recipe. Dried apricots and an apricot jam are included in the spread for the French Toast after it is cooked. The recipe includes a quick whipped cream with a hint of almond extract and powdered sugar.
Almond & Apricot French Toast
Slivered almonds and almond extract are included in this French Toast recipe. Dried apricots and an apricot jam are included in the spread for the French Toast after it is cooked. The recipe includes a quick whipped cream with a hint of almond extract and powdered sugar.
Ingredients
- 2 cups of whole milk
- ½ cup of white granulated sugar
- 6 whole eggs, whisked until combined
- ¼ tsp ground cinnamon
- A small pinch of kosher salt
- ½ tsp almond extract
- 6 slices of leftover Brioche bread, cut roughly ½” thick
- ¾ cup apricot jam
- Zest of ½ lemon
- 10 dried apricots, finely minced
- ½ cup of heavy whipping cream
- 1 Tbsp powdered confectioner’s sugar
- ¼ tsp almond extract
- ½ cup slivered almonds
- A stick of softened salted butter, for cooking your French toast slices and as garnish
Instructions
- Place the 2 cups of whole milk in a small pot on the stove.
- Add the ½ cup of white granulated sugar, and stir to combine.
- Increase the heat to medium, and stir until the sugar is completely dissolved.
- Once the white granulated sugar has completely dissolved, remove the sweetened whole milk from the stove, and allow it to cool at room temperature.
- When the milk has cooled slightly, add the whisked whole eggs, cinnamon, kosher salt, and almond extract, and whisk to combine.
- Pour the liquid mixture in a large casserole dish over the Brioche bread slices.
- Allow the bread to soak in the mixture for 30 minutes, or up to 24 hours in the fridge.
- While the bread is soaking, prepare the apricot spread mixture.
- To make the apricot spread, simply combine the apricot jam, lemon zest, and minced dried apricots in a bowl.
- Mix until fully combined, and set the apricot spread aside for later.
- Before you cook your French toast, prepare your whipped cream.
- To make the whipped cream, use a stand-mixer or hand-mixer to whip ½ cup of heavy whipping cream with 1 Tbsp powdered confectioner’s sugar until soft peaks form.
- Fold ¼ tsp almond extract into the whipped cream.
- Set whipped cream aside, covered with plastic wrap, in the fridge until you are ready to serve.
- When you are ready to cook your French toast, cook each slice of French toast in a nonstick pan in hot melted butter until the French toast is cooked on both sides and golden-brown.
- Top each slice with some more softened butter, some of the apricot spread, a dollop of whipped cream, and some slivered almonds.
Notes
The apricot spread described above tastes wonderful when served with toasted buttered bread in the morning.