1/4 c orange liqueur (Grand Marnier or Triple Sec)
1 c maple syrup
1 cinnamon stick
4 tbsp butter, divided
1 c light whipping cream
4 eggs
1 tbsp almond extract
1 tsp vanilla extract
1 c sliced almonds
8 slices of challah bread (or Great Harvest Cinnamon Swirl bread)
1 c ricotta cheese (optional) or whipped cream
few sprigs of fresh mint (optional)
Instructions
Pre-heat over to 250 degrees. In medium bowl combine the strawberries, sugar and orange liqueur. toss and set aside.
In small pot, combine the maple syrup and cinnamon stick, and place over medium heat. Keep warm.
Place large skillet over medium-low heat with 2 tbsp of butter. While the pan is heating up, whisk together the cream, eggs and extracts in large shallow bowl. Scatter the almonds out on a plate.
Dunk 4 bread slices in the egg mixture then lay each piece in the almonds, pressing lightly to coat them on both sides. Cook the slices until golden brown on both sides, about 4 minutes per side. Keep the cooked slices warm in the over. Repeat to cook the remaining 4 slices in the remaining butter.
Serve the French toast topped with a dollop of ricotta, some marinated strawberries and warm syrup. Garnish with mint.
Serving
Suggestions
2 slices
Originally Submitted
12/30/2009
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