Almond-crusted French toast

By | April 5, 2013


This recipe first appeared in the March 11, 2013 edition of “From Tali’s Kitchen,” my biweekly cooking column in Binah magazine.

I could have posted this before Pesach as a way to use up your leftover challah before yom tov. Instead, I’m posting this now as a way to use up whatever remains of your first post-Pesach challah. Because what’s better than sinking your teeth into a piece of fresh challah on Friday night?

Repurposing the leftovers as almond-crusted French toast on Sunday morning. Obviously.


Start by toasting some sliced almonds in a dry pan. A few minutes and a few stirs later, they’ll be lightly browned. That’s a good time to turn off the heat. If you wait too long, they’ll start to burn. So go for light brown and a light aroma.


Set those aside to cool (when they’re safe to touch, crush them lightly with your hands), and then slice your challah into 1-inch-thick pieces. You want your French toast to have some body to it.


Whisk together the custard right in the 9×13 dish, the same one you’ll use to briefly soak the challah. Who want to wash extra bowls? Not me. And not you.


After that, the slices get coated in the crushed almonds and then sent to the frying pan for a few minutes before being finished in a preheated oven for a few minutes longer. That last step is what gives you soft, cakey insides. Try making French toast only on the stove, and then try making it this way. I know I’m never going back.


Sunday morning. French toast. You in?

One year ago: Creamy roasted garlic dip


Hindy on April 5, 2013 at 3:22 pm.

This looks delicious! Thank you for posting these recipes for those that don’t get the magazine!


jessica // the kosher foodies on April 5, 2013 at 9:02 pm.

yum! i love french toast, and coating it in almonds probably makes it even better!


Miriam @ Overtime Cook on April 7, 2013 at 6:10 am.

Mmmm I love this idea – the textural contrast must be amazing! I don’t make french toast enough, apparently.


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