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1
Slice your crusty (day old preferably) French bread into slices that are about 1 1/2 inches thick.
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2
In a shallow dish whisk together cream, eggs, sugar, extracts and salt until well combined. If you fancy it, throw in a dash of cinnamon!
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3
Fill another shallow dish with your raw almonds. You can buy sliced or, if you have whole almonds, grind them in the food processor until pea sized and smaller.
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4
Next begin heating a heavy bottom pan (I use a cast iron) over medium-low or medium heat. You really want French toast to cook low and slow! Be patient!
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5
Now coat your first couple slices of bread in the cream mixture, both sides. Then dredge them in the almonds (for the almonds, I only do one side, it imparts just the right amount of nutty flavor). Now that the pan is heated add a few tablespoons of the butter and just melt it. Add your custard-soaked bread onto the pan almond side down. Cook about 5 minutes, watching closely to insure the nuts do not get too brown! Nothing is worse than burned nuts. When golden brown turn and cook for another 7 minutes or so. Repeat in batches until done!
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6
Serve with warm, real maple syrup, fresh fruit or an easy fruit compote! The fruit compote will be my next entry! Hope you enjoy!
