ALMOND BRIOCHE TOASTS
This eggy bread gets a dose of sweet almond cream and sliced almonds, a family favorite breakfast that gets everyone out of bed and into the kitchen fast!
Provided by Martha Stewart
Categories Bread Recipes
Yield Makes 10 slices
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. In bowl of electric mixer with paddle attachment, beat butter and granulated sugar until creamy. Scrape down sides of bowl. Add ground almonds, egg, and almond extract; beat until well combined.
- Generously spread 3 tablespoons of mixture onto each brioche slice. Garnish with almond slices, and place on an ungreased baking pan. Bake until tops are golden brown and brioche is toasted on both sides, about 20 minutes. Remove from oven; place on wire rack to cool. Dust with confectioners' sugar. Serve warm or at room temperature.
FRENCH TOAST AMANDINE
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.
Provided by Sam Sifton
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 200. Whisk together eggs, milk (or cream or half and half), sugar, salt and vanilla extract.
- 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
- 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).
- 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.
- Serve finished toasts with fruit compote, maple syrup or (and!) a dusting of confectioners' sugar.
Nutrition Facts : @context http, Calories 504, UnsaturatedFat 15 grams, Carbohydrate 47 grams, Fat 27 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 10 grams, Sodium 423 milligrams, Sugar 8 grams, TransFat 0 grams
ALMOND-CRUSTED FRENCH TOAST
Serve a restaurant-style fall brunch at home with brioche French toast, caramelized apples, and nutty frangipane (almond-flavored cream or paste) from chef Alain Allegretti.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 15
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.
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- Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Arrange brioche slices evenly on pans, leaving 2 inches between each slice.
- In a small saucepan over medium heat, combine water, sugar, orange zest, and almond extract. Cook until sugar dissolves completely, 1-2 minutes. Remove from heat.
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- Preheat the oven to 400°F. Make the frangipane by combining the almond meal, sugar, butter, egg, and almond extract in a medium-size mixing bowl. Stir to combine. Spread the sliced bread across a large metal baking sheet.
- Warm the jam in the microwave or on the stovetop and stir until smooth and runny. Using a pastry brush, spread a thin layer of jam on each slice of bread.
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