Preparation Method
- Heat the griddle to 375°F (190°C).
- In a shallow baking dish, whisk eggs, milk, sugar, syrup, cinnamon, and salt.
- Add 2 tablespoons butter to the griddle and, as itmelts, brush it over the surface of the griddle.
- Working with 2 slices of brioche at a time, dip slices in the custard, allowing them to soak for 10 seconds on each side. Place soaked brioche slices on the griddle. Cook, turning once, until browned on both sides, about 10 minutes. Repeat with remaining brioche slices. Divide French toast between 4 serving plates.
- Add remaining 1 tablespoon butter to the griddle. When it melts, stir in almonds. Spread out in a single layer, and cook, stirring occasionally, until lightly toasted, about 5 minutes. Sprinkle almonds evenly over French toast. Dust with confectioners’ sugar and serve with butter and maple syrup, if desired.
Variations
STICKY BUTTER PECAN FRENCH TOAST
Make as directed, omitting cinnamon. Substitute dark brown sugar (26 grams) for maple syrup in custard and chopped pecans (54 grams) for sliced almonds. Allow butter to brown on the griddle. When butter starts foaming, cook for 2 more minutes, then add soaked brioche. Drizzle cooked French toast with your favorite store-bought caramel sauce.
PUMPKIN CHEESECAKE FRENCH TOAST
Make as directed, omitting almonds. Add ½ cup (137 grams) canned pumpkin puree to custard. Slice 1 (8-ounce) (227 grams) block chilled cream cheese into 8 rectangular slices. Using a paring knife, cut a slit halfway through one side of each brioche slice and stuff with a rectangle of cream cheese. Top each serving of cooked French toast with 2 tablespoons finely chopped candied ginger.
Pro Tip
Play around with sweeteners to make the French toast your own; honey, sorghum syrup, or even date molasses would all add great flavors. Add Grand Marnier and orange zest to the custard for a brighter note.
