Recipe: Almond-Crusted French Toast with Berries (using orange zest and vanilla)

ALMOND-CRUSTED FRENCH TOAST WITH BERRIES
"Here is French toast for grown-ups, with a coating of crisp nuts and the bright pop of scarlet berries."



6 large eggs
1 cup (8 fl oz) half-and-half
2 Tbsp granulated sugar
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 for cooking
1 cup (4 oz) sliced almonds
FOR SERVING:
1 cup (4 oz) raspberries
Confectioners' sugar or pure maple syrup

Preheat the oven to 350 degrees F. Have ready 2 baking sheets.

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

Heat a griddle over medium heat until hot. Lightly oil the griddle and one of the baking sheets.

Spread the almonds on a plate.

One piece at a time, remove the bread 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. Place on the ungreased baking sheet.

Place the bread slices on the griddle, almond side down, and cook until the nuts begin to brown, about 2 minutes. Turn and cook until golden brown on the second sides, about 2 minutes.

Transfer to the greased baking sheet, almond side down, and bake in the 350 degree F oven until the center of the bread is heated through but still moist, about 10 minutes.

Serve the French toast topped with raspberries and dusted with confectioners' sugar or drizzled with maple syrup.

SERVING SUGGESTION:
"Put some greenery on the menu with a Spring Vegetable Frittata, and add protein with a spiral-sliced glazed ham placed center stage on the buffet table. Wrap warm buttermilk biscuits in a linen towel and pack lightly salted cultured butter into a small crock, then set them both alongside the ham."

Makes 4 servings
Source: Let's Do Brunch by Brigit Binns, Weldon Owen Publishing