Crunchy Vanilla 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:

• Mix whole milk and brown sugar in a large bowl.
• Beat eggs, vanilla extract, almond extract, cinnamon, nutmeg, and allspice together in a separate bowl until the eggs are well beaten; add to the milk mixture and stir to dissolve the brown sugar.
• Heat a non-stick skillet or griddle over medium-low heat.
• Set one slice of Texas toast into the milk mixture; let soak until moistened, about 10 seconds per side.
• Cook the dipped toast in the preheated skillet until bottom is golden brown, 3 to 5 minutes; flip toast and continue to cook until the other side is browned, 3 to 5 minutes more. Repeat dipping and cooking with remaining bread slices.

Steps:

• In a shallow bowl, whisk eggs, milk, vanilla and salt until blended. In another shallow bowl, toss cornflakes with oats and almonds., Heat a griddle coated with cooking spray over medium heat. Dip both sides of bread in egg mixture, then in cereal mixture, patting to help coating adhere. Place on griddle; toast 3-4 minutes on each side or until golden brown. Serve with syrup.

Steps:

• Pre heat oven to 350.
• In a shallow dish, beat together with a wire whisk: eggs, half-and-half, vanilla, salt, nutmeg, cinnamon.
• In a second shallow dish combine flakes and nuts.
• Add 2 tablespoons butter to warm skillet.
• Place a cookie sheet lined with foil (for easy clean-up) near the stove.
• Coat 4 to 6 slices of bread in egg, depending on the size of your skillet, then coat bread in cornflakes and nuts.
• Cook slices 2 minutes on each side and transfer toast to cookie sheet.
• Repeat with remaining slices and transfer toast to oven.
• Bake 10 minutes.

Steps:

• Whisk eggs, milk, sugar, vanilla and cinnamon in a medium bowl. Melt butter in skillet over medium-high heat. Dip bread slices in egg mixture and brown each side in skillet. Serve with maple syrup.
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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:

• Preheat oven to 325°; butter a baking sheet.
• In a shallow pie plate or shallow bowl, whisk the eggs, milk, vanilla, and salt together.
• Dunk the bread slices into the egg mixture and soak them for a few minutes on each side, turning as needed to coat evenly but not fully saturated.
• Place the cornflakes on a plate; press each slice of bread lightly into the cornflakes, coating both sides.
• Warm 2 tablespoons butter on a griddle or in a large heavy skillet over medium heat.
• Briefly cook the French toast in batches until golden brown and lightly crisp, turning once.
• If you wish, sprinkle each slice with sugar; place the first slices on the baking sheet and keep them warm in the oven.
• Continue cooking the remaining slices, adding more butter as needed.
• When all French toast is ready, serve with maple syrup.

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:

• 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.