Almond Croissant French Toast (Print Version)

Brioche soaked in almond-infused custard, pan-fried and topped with toasted almonds and powdered sugar.

# What You'll Need:

→ Bread

01 - 8 thick slices brioche (about 1-inch thick)

→ Almond Cream

02 - 1/2 cup unsalted butter, softened
03 - 1/2 cup granulated sugar
04 - 1 cup almond flour (finely ground almonds)
05 - 2 large eggs
06 - 1/2 teaspoon almond extract
07 - 1/2 teaspoon vanilla extract
08 - Pinch of salt

→ Soaking Mixture

09 - 1 cup whole milk
10 - 2 large eggs
11 - 1 tablespoon granulated sugar
12 - 1/2 teaspoon vanilla extract
13 - Pinch of salt

→ Topping

14 - 1/2 cup sliced almonds
15 - Powdered sugar, for dusting

→ For Cooking

16 - 2 tablespoons unsalted butter

# How to Make It:

01 - In a medium bowl, beat together the softened butter and granulated sugar until light and fluffy. Add almond flour, eggs, almond extract, vanilla extract, and a pinch of salt. Mix until smooth and creamy.
02 - In a shallow dish, whisk together milk, eggs, sugar, vanilla extract, and a pinch of salt.
03 - Spread a generous layer of almond cream on one side of each brioche slice.
04 - Dip each slice (almond cream side up) into the soaking mixture, allowing the bread to absorb the liquid for about 15 seconds per side. Handle gently to prevent breaking.
05 - Heat a large non-stick skillet or griddle over medium heat and add 1 tablespoon butter.
06 - Place the soaked brioche slices, almond cream side up, onto the skillet. Cook 2–3 minutes per side, or until golden brown and the almond cream is set. Cook in batches if necessary, adding more butter as needed.
07 - Meanwhile, toast the sliced almonds in a dry skillet over medium heat for 2–3 minutes, stirring frequently, until golden and fragrant.
08 - Serve the French toast warm, topped with toasted sliced almonds and dusted with powdered sugar.

# Additional Tips::

01 -
  • Beneath the toasted almonds, every bite hides a lush almond cream surprise that turns breakfast into pure luxury.
  • It’s almost effortless, but every person at the table will think you bought it at a fancy bakery.
02 -
  • If your skillet is too hot, the almond cream will scorch before the bread cooks through—medium heat is essential.
  • I discovered letting the bread soak for a bit longer made it extra custardy, as long as you handle it delicately.
03 -
  • Wipe out the pan between batches to keep the next round from getting too dark or tasting scorched.
  • Stack slices on a wire rack after frying to keep every piece crisp around the edges.
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