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1
If using a baguette, slice off and discard the end pieces.
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2
Holding your bread knife at a 45-degree angle to the loaf, cut off one 1-inch-thick slice (it should be roughly 4 inches long).
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3
Repeat until you have 8 similar slices.
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4
If youre using ciabatta, no need to slice on the diagonal; simply discard the end pieces and cut eight 1-inch slices.
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5
If the bread is very fresh, arrange the slices on a baking sheet and place in a 300-degree oven until they feel slightly hard and stale, about 30 minutes.
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6
Place 4 tablespoons of the butter in a microwave-safe bowl and melt it in the microwave at 50% power for 30 seconds.
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7
Combine the almond milk, rice and cinnamon in a blender and process for several minutes, until the rice no longer feels very gritty when the liquid is rubbed between your fingers.
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8
Add the egg yolks, sugar, vanilla, melted butter and 1/2 teaspoon salt to the rice mixture and blend again, covered, until everything is well combined.
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9
Pour the mixture through a fine-mesh strainer into a 9x13-inch baking pan.
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10
Lay in the bread and let it soak until the bottom of the bread feels heavy with liquid but isnt disintegrating, 10 to 15 minutes.
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11
Flip the bread and soak the other side.
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12
(If its more convenient, cover the pan with plastic wrap and refrigerate overnight.)
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13
Heat a very large (12-inch) heavy skillet (cast iron is perfect for this) over medium.
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14
Add 2 tablespoons of butter and swirl it around the pan a few times until it has completely melted and the foaming has subsided.
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15
Use a spatula to transfer 3 slices of bread to the hot skillet.
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16
When they are richly browned underneath (about 5 minutes), flip the slices and cook until browned and crispy but custardy on the inside (about another 5 minutes).
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17
Transfer to a baking sheet and keep warm in a low oven.
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18
Add more butter to the pan (youll usually need another 2 tablespoons per batch) and cook the remaining slices the same way.
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19
Top your French toast with slivered almonds if you like, and serve right away with warm syrup.
