8 slices cinnamon-raisin-swirl bread, each about 1 inch thick, good-quality
4 large eggs
2 cups milk
1 tbsp. sugar
1 tsp. vanilla extract
⅛ tsp. nutmeg, freshly grated
¼ tsp. salt
2 cups almonds, chopped or slivered
3 tbsp. unsalted butter
powdered sugar, for dusting
Maple syrup , for serving, or apricot or strawberry jam
Preheat the oven to 350 degrees F.
Butter one or two baking dishes large enough to hold the bread in a single layer.
In a large, wide bowl, beat the eggs and then whisk them together with the milk, sugar, vanilla, nutmeg and salt.
On a dinner plate, spread the almonds in an even layer.
Line a baking sheet with waxed paper.
Heat a large, heavy, nonstick skillet over medium-high heat, or preheat a griddle.
Dip a bread slice into the egg mixture, turning it until it is completely and evenly saturated.
Then, carefully dip it in the nuts to coat it evenly on both sides, pressing the nuts gently with your fingers, and transfer to the lined baking sheet.
Repeat with the remaining slices.
Add 2 tbsp. butter to the hot pan or griddle and swirl in the pan or move it around with a spatula on the griddle until the cooking surface is evenly coated.
When the butter foams, carefully transfer as many coated bread slices as will fit without crowding.
Cook until lightly browned, about 2 minutes per side, turning carefully with a spatula.
Transfer to the baking dish or dishes.
If more slices remain to be cooked, add the remaining butter to the pan or griddle.
Bake the French toast in the preheated oven for 15 minutes, until deep golden brown.
To serve, use a sharp knife to cut each slice diagonally in half.
Arrange on heated serving plates.
Spoon the powdered sugar into a fine-meshed sieve and tap the sieve over each serving to dust it attractively.
Serve immediately with maple syrup or jam.
Sugar: 8g
:
Calcium: 196mg
Calories: 399kcal
Carbohydrates: 26g
Cholesterol: 111mg
Fat: 28g
Fiber: 5g
Iron: 3mg
Potassium: 426mg
Protein: 15g
Saturated Fat: 6g
Sodium: 213mg
Vitamin A: 372IU
