Ingredients
4
large eggs 1
1/3 cups half-and-half
4 tsp sugar
1/2 tsp vanilla
1/8 tsp salt
1 1/4 cups sliced almonds (5 oz)
8 (3/4-inch-thick) slices brioche or challah from a 4- to 5-inch-wide loaf 3 tbsp unsalted butter
Accompaniments: maple syrup; confectioners sugar (optional)
Directions
1.
Put oven rack in middle position and preheat oven to 275°F.
Whisk together eggs, half-and-half, sugar, vanilla, and salt in a large shallow dish until combined well.
Spread almonds on a large plate.
Soak 4 slices of bread in egg mixture, turning over once, until saturated. Working with 1 slice at a time, remove bread, letting 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 tablespoons butter in a 12-inch heavy skillet over moderate heat until foam subsides, then cook 4 bread slices, turning over once, until almonds and bread are golden brown, 5 to 6 minutes.
Add remaining 1 1/2 tablespoons butter and cook remaining 4 slices in same manner.
Transfer French toast to a baking sheet as cooked and keep warm in oven.
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