Almond-crusted French toast

By | April 5, 2013

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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.

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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.

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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.

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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.

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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.

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Sunday morning. French toast. You in?

One year ago: Creamy roasted garlic dip


3 Comments

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!

Reply

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!

Reply

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.

Reply

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