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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Almond-Crusted French Toast with Berries

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Almond-Crusted French Toast with Berries Empty Almond-Crusted French Toast with Berries

    Post by Lobo Thu 25 Feb 2016, 12:11 am

    Almond-Crusted French Toast with Berries Img89l
    Almond-Crusted French Toast with Berries
    Almond-Crusted French Toast with Berries Translucent
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    Prep Time: 25 minutes
    Cook Time: 15 minutes
    Servings: 4
    Challah is the bread of choice here because it really absorbs the custard, creating an eggy, sweet version of French toast similar to the pain perdu of New Orleans. Crunchy almonds, fresh raspberries and fragrant orange zest bring this classic breakfast dish to a whole new level.






    • 281

    Ingredients:


    • 6 eggs
    • 1 cup half-and-half
    • 2 Tbs. sugar
    • Finely grated zest of 1 orange
    • 3/4 tsp. almond extract (optional)
    • 1/2 tsp. pure vanilla extract
    • 8 thick slices challah or other egg bread, preferably day-old
    • Canola oil or clarified butter for cooking
    • 1 cup sliced almonds
    • 1 cup raspberries
    • Pure maple syrup for serving

    Directions:

    Preheat an oven to 350°F.

    In a large shallow bowl, whisk together the eggs, half-and-half, sugar, orange zest, almond extract and vanilla. Add the bread to the egg mixture and turn gently to coat evenly. Let stand until the bread has soaked up some of the egg mixture, about 1 minute.

    Preheat a griddle over medium heat until hot; a few drops of water flicked onto the surface should skitter across it. Lightly oil the griddle. Spread the almonds on a plate. Remove the bread, 1 piece at a time, from the egg mixture, letting the excess liquid drip back into the bowl. Dip one side of the bread into the almonds, pressing gently to help the nuts adhere, and place on an ungreased baking sheet.

    Place the bread slices, almond side down, on the griddle and cook until the nuts begin to brown, about 2 minutes. Flip the slices and cook until golden brown on the other side, about 2 minutes more. Transfer the slices, almond side down, to a lightly oiled baking sheet. Transfer the baking sheet to the oven and bake until the center of the bread is heated through but is still moist, about 10 minutes.

    Serve the French toast hot, almond side up, topped with a handful of raspberries and drizzled with maple syrup. Serves 4.

    Adapted from Williams-Sonoma Breakfast Comforts, by Rick Rodgers (Weldon Owen, 2011).

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