Recipe: Almond Croissant French Toast

ALMOND CROISSANT FRENCH TOAST

7 large eggs
2 1/2 cups milk
2 1/2 Tbsp. sugar
1 tsp. vanilla extract
6 Tbsp. (3/4 stick) unsalted butter
1/2 cup sliced raw almonds
1/2 tsp. grated lemon zest
1 tsp. almond extract
8 medium croissants
TO SERVE:
Maple syrup
Powdered sugar

Preheat the oven to 325 degrees F. Spray a deep 13-by-9-inch baking dish with cooking spray.

In a large bowl, beat the eggs, then whisk in the milk, granulated sugar and vanilla extract. Set aside.

In a small saucepan, melt the butter. Add the almond slices, lemon zest and almond extract.

Cut the croissants in half horizontally. Place 8 halves, cut side up, in the prepared baking dish. Drizzle one heaping teaspoon of the almond mixture onto each croissant. Place the remaining 8 croissant halves, cut side down, in the dish to form a second layer. (The top halves should not line up perfectly with the halves on the bottom layer.)

Pour the egg mixture evenly on top of the croissants. Drizzle the remaining almond mixture on top of the croissants.

Bake, uncovered, for about 35 minutes, until puffed and set. Allow to cool a few minutes before cutting pieces. Serve with maple syrup and-or powdered sugar.

Makes 6 servings
Source: The Cooking Club Party Cookbook by Katherine Fausset, Rebecca Sample Gerstung, Lisa Singer, and Lucia Q. Mulder