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Ingredients Jump to Instructions ↓

  1. For the French Toast:

  2. 1 1/4 cups raspberry preserves

  3. Ten 4-by-4-by-1-inch-thick slices egg bread

  4. 1 1/4 cups whole milk

  5. 3/4 cup whipping cream

  6. 1/2 cup sugar

  7. 3 large egg yolks

  8. 3 large eggs

  9. For the Almond Syrup:

  10. 1 1/4 cups light corn syrup

  11. 4 teaspoons sugar

  12. 3/4 teaspoon almond extract

  13. 1/2 cup sliced almonds, toasted

  14. Confectioners' sugar

Instructions Jump to Ingredients ↑

  1. FOR THE FRENCH TOAST:

  2. Butter 13 by 10-inch baking dish. Spread preserves evenly over 1 side of each bread slice. Cut slices diagonally in half, forming triangles. Arrange triangles crosswise in dish, preserves side up and overlapping slightly. Whisk milk and next 4 ingredients in large bowl. Pour custard over bread. Let bread stand 1 hour, basting occasionally, or cover and refrigerate overnight.

  3. FOR THE ALMOND SYRUP:

  4. Mix first 3 ingredients in small bowl, stirring until sugar dissolves. Let stand at least 1 hour.

  5. DO-AHEAD TIP: Can be made 1 day ahead. Cover and refrigerate.

  6. Preheat oven to 350 degrees F.

  7. Bake French toast, uncovered, until puffed and golden brown, about 50 minutes. Sprinkle with almonds and confectioners' sugar; serve with almond syrup.

  8. Recipe created exclusively for Cooking.com by Rochelle Palermo.

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