Almond Stuffed French Toast

Prep Time:

20m

Bake/Cook Time:

10m

Yield:

Serves 4

Move over almond croissants! There’s a new breakfast favorite in town: Almond Stuffed French Toast. Rich almond cream is sandwiched between two pieces of brioche, then dipped in a vanilla-almond egg batter and cooked until golden. Dusted with a flurry of powdered sugar and garnished with toasted almonds and strawberries, Almond Stuffed French Toast is perfect for a special breakfast or brunch – all in 30 minutes!

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Products Used

Confectioners Powdered Sugar Poly Bag

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Almond Cream

1/4 cup salted butter, room temperature
1/3 cup + 1 tablespoon Imperial Sugar Confectioners Powdered Sugar, plus more for dusting
4 ounces almond paste
Pinch fine sea salt
2 tablespoons all-purpose flour*
1 tablespoon milk or nut milk
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract

French Toast

1/4 cup sliced almonds
3 eggs
1/2 cup milk or nut milk
1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
1/8 teaspoon fine sea salt
8 slices brioche bread, such as Pepperidge Farm®
2 tablespoons butter, for pan
Spreadable butter, room temperature
Sliced strawberries for serving

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

To make almond cream, cream butter and powdered sugar until fluffy and combined. Grate almond paste on large holes of a grater. (Chill first, if needed.) Add almond paste and salt and beat until mixture is well combined.
Mix in flour, milk, and extracts, mixing until blended. Set aside.
Toast almonds in a dry pan over medium heat until fragrant and slightly golden. Remove to a plate and use fingers to crush slightly into smaller pieces.
Whisk together eggs, milk, granulated sugar, extracts, and salt in a wide, shallow dish.
Spread about one and a half tablespoons almond cream on half of bread, leaving room at edges. Top with remaining bread.
Heat butter in large skillet over medium heat until melted. Dip both sides of “sandwich” in egg mixture. Immediately place in hot pan. Cook until golden on each side. Remove to wire rack. Quickly spread a thin layer of spreadable butter on the crust of the bread. Dip crusts in plate of crushed, toasted almonds.
Dust with powdered sugar and top with sliced strawberries and remaining almonds. Serve warm.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Bridget Edwards @Bake at 350.

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