You may also like
Ingredients
- 4 large eggs
- 1 13 cups half-and-half
- 4 teaspoons sugar
- 12 teaspoon vanilla
- 18 teaspoon salt
- 1 14 cups sliced almonds (5 oz.)
- 8 slices thick challah
- 3 tablespoons butter
Method
- Put oven rack in middle position and preheat to 275 degrees F.
- Whisk together eggs, half and half, sugar, vanilla and salt in a large shallow dish until well combined.
- Spread almonds on a large plate.
- Soak 4 slices of bread in the egg mixture, turning over once, until saturated.
- Working with 1 slice at a time, remove the bread, letting the 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 Tbs butter in a 12-inch heavy skillet over medium heat until foam subsides, then cook 4 bread slices, turning over once, until almonds and bread are golden brown, 5-6 minute.
- Add the remaining 1 1/2 Tbs butter and cook the remaining 4 slices in the same manner.
- Transfer the cooked French toast to a baking sheet and keep warm in the oven while cooking the last 4 pieces.
