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1
Heat two tablespoons of the butter in a heavy skillet.
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2
Add the apples and three tablespoons sugar and cook over very high heat until the apples are lightly caramelized and tender but still hold their shape.
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3
Sprinkle with lemon juice and set aside.
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4
Beat the eggs and milk together in a shallow bowl.
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5
Add the brioche slices one at a time, leaving each in the bowl long enough to become saturated.
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6
As the slices are soaked, transfer them to a foil-lined baking pan big enough to hold them in a single layer.
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7
Scatter half the almonds over the slices and lightly press them in.
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8
Sprinkle with half a tablespoon of sugar.
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9
Melt the remaining butter in a large skillet or a griddle.
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10
Put the slices, almond-side down, in the skillet and cook over medium heat until lightly browned.
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11
While the slices are cooking, scatter the remaining almonds and sugar on them, lightly pressing the almonds in.
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12
Turn the slices when they have browned, to brown the second side.
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13
Serve the slices while still warm, dusted with sifted confectioners' sugar, with the apples on the side.
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14
If desired, the French toast and apples can be made in advance and reheated in a 200-degree oven.
