Making your own bread is not hard and what you can do with it the next day and the next is just endless. Plus, each time I make bread there’s something just a tad bit different about the same bread made with the same recipe…I like that. When I make my ’Crusty Yogurt Sourdough French Bread’ or ‘Cowboy Crusty White Bread‘ I typically make it in different shapes depending upon my mood. I may bake it like loaves of French bread. I might create a round peasant ‘organic’ as in whatever shape it takes shape. I might bake it in a pot, so it takes a dome shape. I might bake it in a skillet. Of course, I can use ‘loaf’ baking pans, but that’s just kind of expected, and I’m not one to do things in typical expected ways when cooking! With this bread I made, I decided to make French toast, but boho it up some and make it Almond & Spices Crusted French Toast…not sure if it’s a breakfast, brunch or dessert…you decide! Stuff like this must be shared!
What you need:
4 tbl butter
6-8 slices of homemade bread or a store bought artisan bread like sourdough or paesan—something dense and moist to cut thick slices (Note: Cut crusts off and cut into a square or rectangle shape then cut into slices.)
2 beaten eggs
¾ cup half and half
½ tsp cardamom
½ tsp cinnamon
Pinch of sea salt
¾ cup ground almonds (you can grind regular almonds in a food processor)
2 tsp brown sugar (brown raw sugar)
What you do:
Over medium low to medium heat melt butter in large heavy skillet.
Put beaten eggs, half and half, cardamom, cinnamon, and salt in a pie plate and whisk together.
Combine ground almonds and brown sugar and mix together well. Put on a plate.
Dip slice of bread in egg mixture coating well all sides and edges. Shake off excess.
Now coat the edges in the ground almond mixture.
Place in skillet and cook a few minutes on each side until golden brown. Do not crowd the pieces of bread. When done, remove and put on a separate plate and repeat until all bread is done.
Serve with your choice of toppings—syrup, fruit, yogurt, chocolate ganache, confectionary sugar, etc.—this can be a breakfast or dessert!
©Alice D’Antoni Phillips Ally’s Kitchen