Cinnamon-Almond French Toast
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I’ve come to conclude that there are two types of people in this world – those that love breakfast food, and those that could take or leave it. To this day, I still don’t understand my mom’s ambivalence towards decadent treats like Baked French Toast Casserole with Praline Topping, Brown Sugar-Bacon Buttermilk Waffles, or the world’s Best Buttermilk Pancakes. She does love my scones, though – the Cinnamon-Sugar and Dark Chocolate Chip are her favorites. It goes without saying that I didn’t get my love for all things pancake, waffle, bacon, and sausage from my mom. I could easily eat breakfast food for, well, breakfast, lunch, and dinner. Sometimes there’s nothing better than a fluffy stack of pancakes with breakfast sausage for dinner. Who’s with me?! Needless to say, I won’t be whipping up any breakfast-centric meals for my mom on Sunday for Mother’s Day, but thought that you might be, and wanted to share an awesome French toast recipe with you.
A little over a year ago when my Chief Culinary Consultant and I were down in Florida visiting his parents, they took us to a popular breakfast spot called John G’s. When we ordered, his parents both got the cinnamon-nut French toast and said it was the best thing on the menu. We apparently didn’t listen closely enough, and went ahead and ordered other things. Breakfast came, and when I was offered a bite of the French toast I didn’t hesitate. I immediately regretted my decision not to get it. We haven’t been back there since, but that French toast dances in and out of my mind every so often. With Mother’s Day coming up, I thought it would be the perfect time to try to recreate that wonderful French toast with an almond and cinnamon-sugar coating. I used a basic Cook’s Illustrated French toast recipe, dressed it up a little, threw on some pearls, and made some adjustments. The end result is now my favorite French toast – the bread is crisp on the outside, soft inside, and coated with sliced almonds and the crunch of a cinnamon-sugar layer.
It’s just fancy enough to make it something extraordinary, but not the least bit fussy. That’s the perfect recipe for a special, stress-free breakfast!
One year ago: Chocolate Bourbon Walnut Pie {Kentucky Derby Pie}
Two years ago: Snickery Squares
Three years ago: Coffee-and-Espresso Cheesecake[/donotprint]
Cinnamon-Almond French Toast
Ingredients
- 8 large slices challah or good-quality sandwich bread, sliced ½-inch thick
- 1½ cups (366 ml) whole milk, warmed
- 3 egg yolks
- 3 tablespoons light brown sugar
- ½ teaspoon (0.5 teaspoon) ground cinnamon
- 2 tablespoons unsalted butter, melted + 2 tablespoons for cooking
- ¼ teaspoon (0.25 teaspoon) salt
- 1 tablespoon vanilla extract
- 1 tablespoon Triple Sec, optional, can substitute orange juice
- 1 teaspoon grated orange zest
- ¾ cup (107.25 g) sliced almonds
For the Topping:
- 4 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- 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.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Very good will definitely do againÂ
OMG!!! I too was in Florida years ago and my parents brought me to John G’s and I ordered the Cinnamon Nut French Toast and………….OMGoodness it was soooooo awesome… When I came home to New Hampshire I tried making it but it never came out very good….. I can’t wait to try this…. Thanks a ton….. Debi
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.
This is such a great recipe for a Mother’s Day brunch. If you are feeding a crowd, check out this easy chicken taco recipe: http://www.umbrelladrink.com/2012/05/08/slow-cooker-chicken-tacos/
My grandkids and I love having french toast for breakfast when they sleep over. This recipe looks wonderful and I’m anxious to try it out. Thanks for sharing it with us.
Beautiful French toast! I’m with you; I can eat breakfast any time of the day!
Love everything about this French toast!
I am WITH YOU on breakfast being the best kind of food. Seriously. My girlfriends & I get together once a month for waffle dinner night. If it were up to me it would be every week.
:)
xo
http://allykayler.blogspot.co.uk/
I’m with you- I can eat breakfast for any meal! I just find breakfast food more comforting. This looks great! I have been wanting to make challah bread- now I know what else I can do with it!
Count me in! I’m a breakfast food lover and wouldn’t mind having it 3x a day.
Can’t wait to try this with tons of fresh fruits along the side.
Every recipe sounds absolutely amazing ! Keep your wonderful recipes coming.
I’m gonna try this recipe on my boys ! Thanks
This looks amazing! Must try it out.
Amazing! I might try these myself for my own little Mother’s Day treat!
This is my first time commenting, but I am a frequent to your blog. Thank you for sharing these delicious concoctions, as I have made a few of your recipes and am in love! I will be making this for Mother’s Day and can’t wait!
Beautiful and delicious! I haven’t made any french toasts in a while, thanks for a “gentle” reminder…:)
This looks absolutely amazing!!! I have a friend staying over this week and I just might whip this up :D
umm I don’t understand it either. Breakfast food is EASILY the best food out there!
I’m with you on breakfast any time of day! This french toast looks gorgeous and perfect for Mother’s day.
I love a good french toast in the morning this one sounds just amazing!
I haven’t had french toast in FOREVER. I first had almond french toast at a small diner in Rhode Island that’s now closed. This looks pretty close to the same thing – hello weekend breakfast!
Mmm what a delicious looking breakfast! Love those almonds!
Wow, what a great recipe for French Toast! I love the orange or triple sec you used!
While I am not a breakfast person, the only item I truly love to have for breakfast is french toast! I may have to make these for myself on mother’s day! Looks to be delicious!
I also love breakfast any time of day. Any time. I would never turn down breakfast unless I’m sleeping, and even then, you could probably wake me up for it. We didn’t eat a lot of french toast growing up, but as an adult, I like to try new ways to make it. This one looks amazing.
Looks like a leisurely Sunday morning breakfast staple!
O M G! This looks divine…..and easily adaptable for Gluten Free bread. Can’t wait to try this :)
This looks wonderful!! Just this evening, I made plain old french toast for my grandsons and one of them “politely” told me, you know, grandma, there ARE different kinds of french toast….haha…..I guess I’ll have to make them your recipe next time. Thanks for sharing.
Oh how funny! Kids can say the craziest things!
Oh my goodness – I LOVE all things french toast. This looks heavenly…
This sounds like the perfect way to start the day. Love the crunch of the almonds and taste of the OJ or Triple Sec. Looks so pretty too.
Glad you threw on some pearls and came up with your fave french toast recipe to date!
That looks amazing! And I’m so with you on breakfast – last week we ate breakfast 5 nights. I could never get away with that when my husband is home so I’m taking full advantage!
Hi, I am new to your blog and whole blog world. I started baking last summer, and I JUST LOVE IT. I have been looking through several food blogs and try to get some new ideas. All your treats are amazing. I can’t wait to try several of them. They look so pretty, too. It is so hard for me to make the goods look prettier. Any tips for making the dish not only taste good, but also look good? You make a lot of delicious sweets every day? Do you eat them all or do you give them away?
Hi Xiaoxi, It really comes with practice – try to garnish dishes with fruits or herbs that are in the dish, or that are a pretty, complementary color. As for eating everything – I eat some, but I also share a lot with family/friends, and freeze some as well.
Absolutely gorgeous! And just in time for Mother’s Day. This is going to be an absolute hit!