French Toast Amandine

, French
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One of my daughters 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. She 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.


  • 6

    large eggs

  • ½ cup whole milk, cream or half and half

  • 2

    tablespoons white sugar

  • 1

    teaspoon kosher salt

  • ½ teaspoon vanilla extract

  • 1

    loaf thick-sliced brioche, challah or
    country bread

  • 1

    cup sliced almonds

  • 4 to 6

    tablespoons unsalted butter,
    ideally clarified or high-fat.


    1. Preheat oven to 200. Whisk together
      eggs, milk (or cream or half and half),
      sugar, salt and vanilla extract.
    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. 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. 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. Serve finished toasts with fruit compote, maple syrup or (and!)
      a dusting of confectioners’ sugar.
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