French Toast Amandine

By Sam Sifton

French Toast Amandine
Craig Lee for The New York Times
Total Time
About 20 minutes
Rating
4(895)
Comments
Read comments

My children came up with this recipe on the morning after we worked together on a dinner of weakfish amandine, the fillets sautéed in brown butter and scattered with almonds. They asked: “Couldn’t we do something similar with French toast? And make it, like, sweet?” We certainly could, and we did: a simple breakfast fry-up made elegant and well groomed. Fry the slices up in good butter, and serve them with maple syrup or a slash of jam. Pile everything in the sink afterward and boogie; you can clean up later. Breakfast in America.

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Ingredients

Yield:4 to 6 servings
  • 6large eggs
  • ½ cup whole milk, cream or half and half
  • 2tablespoons white sugar
  • 1teaspoon kosher salt
  • ½ teaspoon vanilla extract
  • 1loaf thick-sliced brioche, challah or country bread
  • 1cup sliced almonds
  • 4 to 6tablespoons unsalted butter, ideally clarified or high-fat.
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

450 calories; 26 grams fat; 9 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 39 grams carbohydrates; 4 grams dietary fiber; 10 grams sugars; 17 grams protein; 386 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 200. Whisk together eggs, milk (or cream or half and half), sugar, salt and vanilla extract.

  2. Step 2

    Lay bread in a baking pan, and pour egg mixture over top. Let sit 3 minutes, then turn slices over, making sure egg mixture has covered slices, with no dry spots

  3. Step 3

    Spread sliced almonds on a baking sheet, and put soaked bread slices on top. Press to adhere, then turn and repeat on other side; sprinkle with almond slices as needed. One side will be more crusted; cook that side first (and serve facing up).

  4. Step 4

    Put some of the butter into a skillet placed over medium-high heat; when it’s hot, add bread slices in batches, cooking until they’re golden brown and crisp, a few minutes per side. Transfer finished toasts to a platter, and place in oven to keep warm. Repeat with remaining butter and bread.

  5. Step 5

    Serve finished toasts with fruit compote, maple syrup or (and!) a dusting of confectioners’ sugar.

Ratings

4 out of 5
895 user ratings
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Comments

Rafael

Made this a while back. Instead of cooking them on a skillet, baked them on a 15x20 shallow pan, all at once @350 degrees fahrenheit about 35 minutes. Also used a loaf of home made stale brioche bread. The recipe for the bread is from "Breads from La Brea Bakery" by Nancy Silverton. They were to die for!

Ann

This is similar to Ina's recipe for Pain Perdu that I make all the time...only a little simpler. I do like the addition of triple sec, honey and orange zest in Ina's.

Angela

Add a little almond extract to the egg mixture as well and make it more heavenly.

Steven

This was tasty, and I would make it again, although I did have trouble getting the almonds to stick. I will also turn down the heat a little as the almonds tend to burn.

Laurie H.

The flavor was terrific. I added a bit of amaretto and used half and half. My one issue is the nuts browned faster than the bread so I might make the French toast as normal and then top with toasted almonds along with the strawberry banana compote.

Diane

In French “Pain Perdu” translates as “Lost Bread”. As bread is traditionally consumed on the day that it is baked, left over bread is considered lost. In the Pain Perdu recipe, it is quite important to use day-old bread so it can better absorb the egg & milk mixture. Rule of thumb: You will need 1 egg per thick slice of bread. Let it soak enough to absorb all the liquid. No need for white sugar. Pinch of salt if using unsalted butter. Otherwise none. Almonds need only be on one side.

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