Almond Spice Crusted French Toast

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!

Serves: 4

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