MY OTHER RECIPES
Not just your normal French Toast recipe
Ingredients:
- 8large slices challah or good-quality sandwich bread(sliced ½-inch thick)
- 1½cupswhole milk(warmed)
- 3egg yolks
- 3tablespoonslight brown sugar
- ½teaspoonground cinnamon
- 2tablespoonsunsalted butter(melted + 2 tablespoons for cooking)
- ¼teaspoonsalt
- 1tablespoonvanilla extract
- 1tablespoonTriple Sec(optional, can substitute orange juice)
- 1teaspoongrated orange zest
- ¾cupsliced almonds
For the Topping:
- 4tablespoonsgranulated sugar
- 2teaspoonsground cinnamon
Directions:
- Preheat oven to 300 degrees F. Place the bread on a wire rack set in a rimmed baking dish. Bake bread until almost dry throughout (center should remain slightly moist), about 16 minutes, flipping slices halfway through cooking. Remove bread from rack and let cool for 5 minutes. Return baking sheet with wire rack to oven and reduce temperature to 200 degrees.
- In a medium bowl, whisk together the milk, egg yolks, brown sugar, ½ teaspoon cinnamon, 2 tablespoons melted butter, salt, vanilla extract, Triple Sec, and orange zest until well blended. Stir in the sliced almonds. Transfer the mixture to a 9x13-inch baking dish. In a small bowl, stir together the 4 tablespoons granulated sugar and 2 teaspoons ground cinnamon; set aside.
- Soak the bread in the milk mixture until saturated but not falling apart, about 20 seconds per side, ensuring that some almonds adhere to the bread. Using a slotted spatula, pick up a bread slice and allow excess milk mixture to drip off; repeat with remaining slices. Place soaked bread on another baking sheet or platter. Sprinkle 1 to 2 teaspoons of the cinnamon-sugar topping over one side of each slice of soaked bread.
- Heat ½ tablespoon unsalted butter in a 12-inch skillet over medium-low heat. When the foaming subsides, use the slotted spatula to transfer 2 slices of the soaked bread to the skillet, cinnamon-sugar side down first, and cook until golden brown, 3 to 4 minutes. While they cook, sprinkle the top of the bread with 1 to 2 teaspoons of the cinnamon-sugar mixture. Flip and continue to cook until the second side is golden brown, 3 to 4 minutes longer. (If the toast is cooking too quickly, reduce the temperature slightly.) Transfer to the baking sheet in the oven. Repeat cooking with remaining bread, 2 pieces at a time, adding ½ tablespoon butter for each batch. Serve warm, sprinkled with powdered sugar, and/or drizzled with maple syrup.
Nutrition:
Calories: 503kcal
Fat: 23g
Saturated fat: 7g
Cholesterol: 170mg
Sodium: 441mg
Potassium: 347mg
Carbohydrates: 57g
Fiber: 4g
Sugar: 30g
Protein: 14g
Vitamin A: 10.4%
Vitamin C: 0.8%
Calcium: 32.2%
Iron: 17%
Delicious! I made this french toast this morning for my boyfriend, who is very picky when it comes to food, and he absolutely loved it.
yup john g’s is the best. so happy to have the recipe to make it at home in nh
I am often searching recipes and many times I end up on your website because it’s wonderful. Anyway, I can’t tell you how excited I was to find that you had experienced the same delicious pancakes with slivered almonds in Florida that my husband and I had years ago while visiting my mother in law in West Palm Beach. We still talk about those pancakes to this day! We could not remember the name but now I know this is it? Beautiful location…beach, the search is over. I will definately be making these soon. I made my home made bread this morning, soooooo, sooner than later!
Thank you for posting.
Becky
I am a palm beach county native and have eaten at Jphn G’s my entire life. My daughter had her wedding brunch there and everyone irdered the french toast, can’t beat it
mmm I’m always on the hunt for new breakfast (and been in the need for french toast) inspirations. I cannot wait to try this, i never thought to put almonds in it but that extra crunch would be scrumptious!
Hi, Michelle I definitely don’t doubt your recipes, just one question: wouldnt all that cinnamon be cloying because it was added a few times. I’ve personally had some bad experiences wiith cinnamon and I’d like to know if there’s any ingredient I could add to make up for that cinnamon without losing flavor
Hi Satu, The 1/2 teaspoon cinnamon in the batter isn’t much, and the cinnamon-sugar topping is meant to be crusted on similar to a snickerdoodle cookie. If you don’t like cinnamon you could certainly cut back on the amount, but I wouldn’t omit it completely.
I love breakfast any time of day too! I would have it for dinner once a week if my husband wasn’t so opposed to the idea. Your french toast looks amazing, it would be perfect for our Mother’s Day brunch this weekend :)
It truly doesn’t get much better than this.
Oh my goodness! That looks amazing!
I am an in between breakfast person… Some days I want it for every meal, other days I am whatever about it. But this looks delish!!
<3 Sam
http://Www.loosingweightgaininglife.com
French toast is one of my absolute favorites!
Will someone PLEASE make this for me on Mother’s Day!?! My rule is I don’t cook on Mother’s Day.